Nornie Bero is a Torres Strait Islander chef and the founder of Mabu Mabu, a hospitality and food brand that champions native ingredients. Here we chat about her new book: Native Ingredients Every Day.
What are your earliest memories of food?
Food was never separated from culture, family or Country. Some of my strongest memories are of fishing with my family, collecting shellfish, eating freshly caught seafood and gathering around meals prepared by my Elders. Food was not something that came from a supermarket shelf – it came from the land and sea around us, and there was always a deep respect for where it came from. Those precious experiences shaped not only my palate but also my understanding of connection, responsibility and community.
How did your experience starting Mabu Mabu inform your practice as a chef?
Mabu Mabu was built on a simple idea: putting Indigenous ingredients in the spotlight rather than treating them as a novelty. Through the restaurant, we have been able to introduce thousands of people to native ingredients in a way that feels welcoming and delicious.
It has reinforced my belief that Indigenous ingredients belong in everyday cooking, and it showed me that people are curious and eager to learn when given the opportunity. This philosophy carried directly into Native Ingredients Every Day. The book is an extension of the work we do making native ingredients accessible, practical and part of the Australian food conversation.
How did you choose which native ingredients to feature in your cookbook?
There are hundreds of incredible native ingredients across Australia, but I selected ingredients that are versatile, accessible and can easily become part of everyday cooking. Ingredients such as lemon myrtle, wattleseed, finger lime, pepperberry and bush tomato all bring unique flavours while fitting naturally into dishes people already know and love.
Australian native ingredients are unique because they’ve evolved over thousands of years in some of the world’s oldest living landscapes. They carry the stories of Country and the knowledge of First Nations peoples who have cared for these lands for tens of thousands of years. The flavours are unlike anything else – whether it’s the citrus burst of finger lime, the earthy richness of wattleseed or the savoury depth of bush tomato.
What has been the highlight of your cooking career so far?
My greatest privilege has been representing First Nations food and culture on a global stage. Through my work, I have had the opportunity to showcase Indigenous Australian ingredients and Torres Strait Islander culture around the world, helping people understand that First Nations food is not just part of Australia’s history – it is a vital part of its future.
Being able to contribute to shaping what Australian food looks like for future generations is something I am incredibly proud of. For too long, Indigenous ingredients and knowledge were overlooked. Today, we’re seeing growing recognition of the sophistication, sustainability and richness of First Nations food systems.
To play a role in that movement and help ensure native ingredients become a celebrated and permanent part of Australia’s culinary identity is one of the highlights of my career.
What’s next for you?
I’m continuing to explore new ways of sharing Indigenous food knowledge and culture through cooking, storytelling, media and education. What excites me most is working alongside communities across Australia to strengthen Indigenous food systems and help create pathways for the next generation. I’m passionate about supporting and nurturing young First Nations farmers, growers and food producers who will carry this knowledge into the future. It’s not just about ingredients on a plate – it’s about rebuilding food knowledge, strengthening connections to Country, creating economic opportunities and developing food systems through a First Nations lens.
We hold some of the oldest food knowledge in the world, and I believe there is enormous potential to learn from that as we shape a more sustainable and inclusive food future for everyone in Australia.
I’m excited to be contributing to a future where Indigenous ingredients, cultural knowledge and First Nations-led food systems are recognised as an essential part of Australia’s identity and food landscape. In many ways, we’re only just beginning to scratch the surface of what’s possible.
Native Ingredients Every Day is available now.
Loving this interview with Nornie Bero? Check out our Q&A with author Matilda Meikle here.
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