Fair Food Chefs with Bruce Pascoe

Monday 5th December, 2016

Bruce Pascoe was joined this past monday evening by a panel of food & hospitality industry practitioners, designers and chefs. reflecting on their own work in practice, the paneL contributeD their UNIQUE perspectives & shared how their roles work towards BUILDING a deeper – rather than bigger – brisbane food and hospitality industry.

Dale Chapman

Dale is an Indigenous woman, born in Dirranbandi in SW Queensland – Kooma tribal lands – and a fully qualified chef.

Dale has been in the food industry most of her working life, mainly in the Sunshine Coast region for nearly 25 years. From French cuisine to contemporary Australian, Dale’s experience is varied but she is most passionate about bush tucker and has promoted its use for a number of years through her own business known as The Dilly Bag Bush Tucker Products and Learning Programs which she set up in 2000 with nothing more than a few dollars and a little dream. 

Today, Dale’s expertise as a Bush Tucker Chef is greatly sought after to lecture and demonstrate her special melange of ancient Australian foods and contemporary cuisine in her own unique Indigenous style. As a chef and teacher with Aboriginal roots, Dale’s goal is not only to introduce these unique foods and tastes to the public but also to re-introduce her People to using bush tucker again.

Dale considers traditional food to be an effective weapon in the fight against heart disease and diabetes, 2 of the major health problems affecting many Aboriginal people today.


Tristan is a Kamiliroi/Australian, designer and strategist with a B.Design, M. Design Futures (Hons) and Doctoral Candidate, currently lecturing in the Design Program at QCA, Griffith University.

He is the founder of the design practice RelativeCreative. He is on the Australia Council Aboriginal and Torres Strait Islander Arts Strategy Panel Member and Deputy Chair of Blakdance, Australia’s peak body for Aboriginal dance.  

Tristan's research is focused on design, narrative building and mapping techniques, working at the intersection of Decolonial Thinking, Ontological Design and Sustainability. A recent TEDx talk summarises some of his work, and other activity can be seen at TristanSchultz.com.


Robert is a former 4th generation organic dairy farmer and over the last 17 years has been innovating the concept of Community Supported Agriculture (CSA) in Australia.

In 2004 he founded Food Connect, a dynamic multi-farmer food distribution enterprise with an innovative community-based distribution system. In 2009, the Food Connect Foundation was launched to increase the scope of the fair food movement internationally and across Australia.  Under the Food Connect Foundation, Think Food was initiated, a consultancy specialising in food systems research. Think Food assists clients to design visionary solutions for food and agriculture that can be implemented at any scale.

Robert is a member of the national board of Australian Social Enterprise Advisory Group, co-founder of the Australian Food Sovereignty Alliance, and a member on the Boards of The Open Food Web and the Australian Food Hubs Network.


Photo by Reana McCourt

Photo by Reana McCourt

Jarrod is a highly accomplished chef with experience from Brisbane's Isis Brasserie, a multi-award winning fine dining restaurant and The Ledbury, a Michelin starred restaurant in Notting Hill, London.

Working in some of the world’s best restaurants, Jarrod developed extensive skills in a range of cuisines. This included everything from sauces, soups, pastry and desserts, right through to being schooled in the art of butchery and fish mongering.

Jarrod returned to Australia, beckoned by the specialty coffee and café culture, and embraced food as medicine. Jarrod’s philosophy is centred on whole food, locally grown and sustainably sourced, and is informed by a commitment to local farmers and the implementation of zero waste methods.