South Melbourne’s native produce champion Mabu Mabu opens Yarraville cafe


It has taken too lengthy for Mabu Mabu to open. True, this indigenous ingredient-focused catering enterprise and deli solely opened as a stall at South Melbourne Market a yr in the past, so its enlargement this week to a full-service cafe in Yarraville is true on monitor, if not a speedy development.

But that is one in every of Melbourne’s first Indigenous-owned and operated cafes – that’s, starring, not simply sprinkling on, native components – and that has been a very long time coming.

Torres Strait Islander chef-owner Nornie Bero and enterprise associate Hugo Lamb began Mabu Mabu virtually by probability, making use of for a vacant market stall having solely mentioned their idea, then having to create the product vary in a single week for his or her (profitable) interview.

Saltbush and pepperberry crocodile with lemon aspen aioli. Photo: Justin McManus

Now they’ve purchased the previous Cobb Lane website on Anderson Street. A customized mural from Indigenous artist Coffin Birth (Charlotte Allingham) covers one brick wall, whereas rows of spice jars crammed with pepperberry, saltbush and different spices and sauces on the market cowl one other.

Breakfast damper comes with native jams akin to riberry or seaweed scrambled eggs.

Lunch could be saltbush and pepperberry crocodile with lemon aspen aioli, bush tacos with native succulent slaw or wild boar with saltbush chimichurri, warrigal greens and braised karkalla.

Seaweed scrambled eggs with manchego, crispy shallots and house-made organic sriracha.
Seaweed scrambled eggs with manchego, crispy shallots and house-made natural sriracha. Photo: Justin McManus

Drinks embrace non-alcoholic beers brewed with botanicals similar to pepperberry IPA. The cafe will begin out booze-free by design.

Bero is on a mission. Several. She’s decided to get Australian elements on Australian kitchen cabinets; hiring and mentoring a various group, having confronted adversity herself; and making certain most accessibility through the use of halal meats and vegan choices.

Ingredients being wild-harvested or farmed (sourced by means of suppliers resembling Bushlolly in South Australia) ensures every thing is seasonal and sustainable by nature.

Kangaroo tail bourguignon.
Kangaroo tail bourguignon.  Photo: Justin McManus

The South Melbourne stall has moved, however will proceed, together with the catering enterprise.

Mabu Mabu opens Thursday, September 19, then Wed-Sun 7am-4pm at 13 Anderson Street, Yarraville, mabumabu.com.au





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