Crocodile on the menu for Hospitality Students

By Te Ao - Māori News

A growing trend for native Australian cuisine is providing opportunities for young Aboriginal school leavers. It has paved a way for a 'Hospitality School' that caters, for indigenous students who are looking to make a living in the food and hospitality industry. 

For, Kyle Sampson, a recent graduate of the Adelaide based programme, says that it was the focus on the revitalisation, of native food that caught his attention. 

"It revolves around culture, and I'm actually very keen on my culture, and national ingredients, all like bush tucker, it’s all good for me, I like it. It keeps you alive, it keeps you knowing who you and your people are," Sampson says.

The youth unemployment rate for Aboriginals is 27% nationally.

Almost double that of the wider population.

For training coordinator, Dee Slade, the hope is that this hospitality school will help improve those statistics by creating career pathways for its graduates. 

"Hospitality is very under-represented by indigenous so we will absolutely like to see more, working in the industry," says Slade

The restaurant serves Kangaroo Tail Gyoza and Tempura Crocodile and is a popular spot with tourists and locals.

Head chef Daniel Reece says there is a growing appetite for native ingredients. 

"In the last year or so, especially in Adelaide, there has been a huge trend, everyone stopping what they’re doing and focusing on natives," Reece says.