Jack Brown (The Zin House, Mudgee) - What's the state of Indigenous dining? it

What's the state of Indigenous dining? Why are local ingredients always 'next big thing' but it hasn't become normal to spread Davidson plum jam on a slice of toast? We check in with First Nations chef Jack Brown, currently leading the kitchen at The Zin House, a hatted restaurant that's part of the family of businesses at Tinja Farm. The property is also home to Nawayy Yila Buradja, a native food farm that supplies Sydney restaurants. https://lowefamilywineco.com.au/zinhouse/ https://www.instagram.com/chefjackbrown/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.