The young chef scours the Outback in his one-man crusade to bring native ingredients and Aboriginal culinary traditions to fine dining.
Late on a hot, dry spring afternoon, two men and a dog (a three-quarters dingo) cut across a barren stretch of the coastal outback. The younger man is a chef, 38-year-old Jock Zonfrillo, a rangy Scotsman who for the past 15 years has made Australia his home. His friend Bruno Dann—a 63-year-old Nyul Nyul elder who supplies Zonfrillo with ingredients native to this region—leads the way across a slow-flowing stream…
Original Article: The Wall Street Journal