Indigenous dining by Goanna Hut provides delicious meal ideas in Sutherland Shire and beyond

JO-ANN Wolles wants to spread her love of indigenous ingredients to Sutherland Shire and beyond.

The trained chef of Kogarah began her company Goanna Hut after tiring of the long hours in restaurant kitchens.

She now sells her wares at markets, including Ramsgate Organic Foodies Market, and the popular Black Markets at Bare Island, La Perouse, on the first Sunday of the month.

A typical menu at the markets might contain lemon myrtle chicken burgers, kangaroo curries, emu sausage rolls or crocodile sausages.

Even the humble hot chip has been given an indigenous makeover with the addition of native bush tomato (kutjera). 

‘‘I want to showcase to tourists and the average person that we have amazing produce, without bashing the wallet,’’ she said.

Ms Wolles had a mixed reaction to her ‘‘roo and red wine pie’’, which delighted and shocked in equal measure.

Lots of the foods had more than one use, she said.

The black wattle, for example, could be used as a spice, coffee or even as a natural antiseptic.

She said her business was helping to save Australia’s native culture.

Other dishes she created included wild lime cordial, marmalade with wild lime with creme brulee, and native plum sorbet.

Goanna Hut caters for private dinners, see

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