Mabu Mabu by Nornie Bero
First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits in her new book, Mabu Mabu.
Photography: Armelle Habib
Scenes from Mabu Mabu, Nornie Bero’s renowned restaurant in Melbourne. Photo: Armelle Habib
Nornie Bero invites us to open our hearts – and pantry – to the Torres Strait, and to the many Indigenous flavours, cuisines and cultures of this big island: Australia. Photo: Armelle Habib
Nornie Bero grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home is now Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food.
Nornie’s recently released book, also called Mabu Mabu – which means help yourself – reflects her approach to cooking: simple, accessible, delicious, and colourful!
Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar.
Nornie also shares her knowledge of foraging, sourcing and substitutions, as well as the story of her formative years fishing and cooking alongside her beloved father on Mer.
Below we share a recipe from the book: wattleseed banana bread.
Nornie Bero’s native pantry (explored in a comprehensive glossary of native ingredients in her new book) includes seeds, succulents, nuts, plants and herbs. Photo: Armelle Habib
The exterior of Mabu Mabu, Nornie Bero’s renowned restaurant in Melbourne. Photo: Armelle Habib
“It’s time to open your heart – and your pantry – to the Torres Strait, and to the many Indigenous flavours, cuisines and cultures of this big island: Australia.”
Nornie Bero’s wattleseed banana cake (recipe below) from her new book, Mabu Mabu. Photo: Armelle Habib
WATTLESEED BANANA BREAD
Banana trees are always growing in our backyards up north, so the banana is a big staple. This is a great way to use up all your ripe bananas, and the delicious cinnamon myrtle and pepperberry show how easy it is to use native produce in your everyday cooking.
Makes 1 loaf, serves 8-10
INGREDIENTS
140 g (5 oz) brown sugar
250 g (9 oz/12/3 cups) plain (all-purpose) flour
2 teaspoons ground cinnamon
½ teaspoon ground cinnamon myrtle
½ teaspoon ground or freshly grated nutmeg
½ teaspoon ground pepperberry
1 tablespoon ground wattleseed
150 g (51/2 oz) whole macadamia nuts
5 ripe bananas
2 large eggs
125 g (41/2 oz/1/2 cup) butter, melted and cooled, plus extra for greasing
1 tablespoon vanilla extract
125 ml (4 fl oz/1/2 cup) vegetable oil
METHOD
Preheat the oven to 180°C (360°F).
Lightly grease an 11 × 21 cm (41/4 × 81/4 in) loaf (bar) tin, and line the base and two sides with baking paper.
Sift all the dry ingredients into a bowl and add the macadamia nuts.
In a separate bowl, mash four of the bananas and mix in the eggs, butter, vanilla extract and oil.
Fold the dry ingredients into the wet mix until well combined.
Spoon the mixture into the prepared loaf tin. Slice the fifth banana and place the slices on top of the mixture.
Bake for 50–60 minutes.
