On Wednesday night, I stood in a room filled with movement, laughter and the smell of food on fire, and it felt like home. Fire & Forage was never going to be just another dining experience, but being there in person reminded me why food matters so deeply to us as First Nations people. Food is family. Food is memory. Food is how we gather, how we share stories, and how we care for one another.
From the moment the night unfolded, it was clear this was intentional. No formal seating. No rigid structure. Roving canapés moved through the space, and people moved with them, reconnecting, returning for seconds, yarns flowing easily. It mirrored the way our mob has always eaten and gathered. Together, in conversation, with food as the centre.
Fire & Forage is grounded in respect for Country and Indigenous ingredients, and that respect was felt in every bite. Shannon Motlop of Aboriginal Community Harvest brings deep cultural knowledge to the table. His connection to bush foods, sustainable harvesting and cultural responsibility anchors the experience in authenticity. These are not flavours chosen for novelty. They are ingredients with lineage, purpose and story.
Alongside him is Zach Green from The Storyteller Chef, whose cooking speaks before he ever does. Each dish carried meaning. You could feel the thought behind it, the care, the confidence. Food became story, and story became connection, reminding everyone in the room that meals can teach as much as they nourish.
Hosting this collaboration were Petra and John Adams of Soul Essence on the Bay, whose warmth wrapped around the evening. Their space held the night beautifully. It felt welcoming, generous and familiar, the kind of place where people linger, laugh and feel safe enough to just be themselves.
The menu itself was a celebration. Green ant and citrus snapper spoons. Mini roo sliders. Crocodile laksa cups. Smoked magpie goose on wattleseed parmesan crisps. Mud crab croquettes. Roasted pumpkin bites with bush tomato balsamic and miso glaze. Mini Davidson plum cheesecakes. Bush honey panna cotta with rosella syrup. Each dish honoured Indigenous ingredients while letting flavour lead.
One guest, Magoo, summed up the care and confidence perfectly: "The smoked magpie goose was a standout. Rich, smoky, and beautifully balanced without being heavy. The meat was tender and full of depth, clearly handled with care and confidence. Paired with crisp Parmesan crackers, the dish really sang; the crackers were light yet intensely savory, adding a perfect salty crunch that complemented the smokiness of the goose. The standard they're setting from the very beginning, this restaurant is off to a seriously promising start."
The crocodile laksa drew its own praise. Michelle and Abi from Dishin Up Darwin shared: "Fire & Forage absolutely brought the heat at their launch last night. We've tried plenty of laksa over the years, but their crocodile laksa was a standout — beautifully balanced and full of flavour. Darwin, keep an eye on them... this one will be a strong contender in this year's Laksa Festival."
The sweetness at the end of the night lingered long after the plates were cleared. As Jaki beautifully described: "I almost don't have words to describe the melting deliciousness of the Bush Honey Panna Cotta with Rosella Syrup. It was smooth, full of flavour and oh so delicious, with an after taste that lingered and tantalised my taste buds some more."
Fire & Forage felt like more than a launch. It felt like family gathering around food, culture and pride. When First Nations people lead with knowledge, care and heart, everyone at the table feels it.
They will also be hosting pop-up events throughout the year, offering more opportunities for people to gather, share food and experience Indigenous ingredients in an intentional and welcoming way. For those interested in a personalised dining experience or catering for a special event, the team works closely with clients to create menus that honour Country, culture and story. To stay up to date with upcoming pop-ups or to enquire about private dining and catering, follow and connect with Fire & Forage on Instagram at @fireandforage_ and on Facebook via Fire and Forage. Pull up a seat, start a conversation, and experience food the way it was always meant to be shared.
