I'm Brigid Corcoran, a confessed bushfood addict. I have spent years tasting and experimenting with bushfoods and have developed ways to deliver them in a contemporary Australian setting.
Bushfoods are a seamless part of our table. Steak is always cooked with pepperberry, our roast spuds are saturated in mountain pepper oil, whenever a winter cold sets in the rivermint tea flows and sitting on the veranda in the December sun we chat and have a laugh enjoying our Strawberry Gum champagne.
Saltbush Kitchen is now in its 5th year but took a lot longer to evolve. I began my career in hospitality and transitioned to Community Development in 2007, a role that greatly influenced my life. I worked with an organisation, Good Shepherd, in micro & social enterprise. During this time I worked in Australia and overseas with inspiring women and families with impressive entrepreneurial skills. Specifically I learnt about shaping a social ambition into a product that can be a commercially viable as well as socially beneficial.
In 2012 I was researching a business concept involving spices and their origins, this research unveiled the vast disconnect between the Australian food industry and Australian native food. The question arose – Why, as a country, don’t we embrace our culinary history? From that point my research took a right hand turn and I haven’t looked back. I began creating products that using Australian native flavors. Saltbush Kitchen is a showcase of Australian bushfood flavours in a familiar context e.g. cocktails, sodas & seasonings.
- We create unique bushfood products for you to enjoy within your own home.
- We create new recipes to help you introduce bushfoods to your table.
- We create innovative ways to tell a contemporary bushfood story in Australia.
- We run bushfood spice classes, teaching you about the variety of Australian native foods and flavors and how to use them in your own kitchen.
- We work with secondary schools in the Victorian region who offer the VCE food studies program, we deliver a bushfood program designed around Unit One studies.
- We partner with food businesses to introduce bushfoods into their offering.
- We partner with private, public and government sectors on innovative projects to promote bushfoods and the Australian culinary experience.
Contact me if you are interested in engaging my consultancy services or have an idea for collaboration. I love collaborating with others. This has led me to work alongside some amazing people and businesses, through creative partnerships.
A couple of my favourite events have been with the Archibald Prize. Delivering, over 2 years, their closing cocktail party. Creating canapes and cocktails from bushfoods that visually reflected the Australian Art from the exhibition. So much fun. A complete marry for me bringing Australian Art and Australian Food together. The other stand out has been working with kids, it’s a real thrill to feed them full of wattleseed milkshakes and strawberry gum Sunday and have them LOVE it! Simple, fun and educational.
As the creator and owner of Saltbush Kitchen I continue to learn more about Australian bushfood and its place in Australia today. To learn more about our Australian Indigenous community and their culture, to understand more and to learn how the world’s oldest, continuous, culture can have a significant and influential role in shaping our nation for the future. For me, this begins with food.