infused indigenious inspired catering sydney for Naidoc Week 2025

Australia has some of the most amazing and nutrient rich produce in the world and instead of always adopting other countries flavours. We at The Roo Brothers Catering bring Australian ingredients to the forefront with our Indigenous inspired menus. Ever tried Indigenous fusion food? Most people haven’t, and they are missing out.

As part of Naidoc Week 2025, we have designed our Naidoc Week 2025 catering menu utilise the incredible flavours of native ingredients. Creative, inspired, and innovative, our team loves giving people brand-new culinary experiences..

We provide clients with a service and product infused with native ingredients that clearly identifies as bushtukka inspired food. We offer a variety of menus to suit your function or event, including morning tea, buffet style lunch and delivered canapes. We can also tailor a menu to suit your specific needs.

Here are some great ideas for food ideas to get you started. We are proud to be able to provide our indigenous catering service for Naidoc based events and beyond

Indigenous Inspired Morning Tea

Cinnamon Myrtle and Quandong Muffin

Riberry, Strawberry Gum and White Chocolate Muffin

Wattleseed, Sandalwood Nut and Milk Chocolate Muffin

Smoked Tasmanian Salmon Blini crushed Wattleseed Infused Crème Fraîche

In House Lemon Myrtle Cookies

Damper with Native Jam and cream

Bust Tomato Frittata

Indigenous Inspired Lunch Time Ideas

Warrigal and Ricotta Cheese Parcels

Kangaroo Meatballs with Quandong

Lemon Myrtle Chicken Skewers

Homemade sausage rolls with spiced kangaroo mince

Lemon Myrtle and Garlic Prawns with a Bush Tomato Mayonnaise

Emu, Kangaroo or Crocodile sausages

Indigenous Inspired Grazing Table

Caramelised Anise Myrtle Figs

Kangaroo Truffle Pepperleaf Salami

Green Olives with Saltbush, Desert Lime and Chilli

Freshly shucked oysters with a dusting of native pepper and a few carpels of acidic finger lime

Semi Dried Tomatoes with Lemon Myrtle

Bush Tomato Romesco Dip

Black Garlic and Pepperleaf Hummus

Kangaroo, Pepperleaf and Native Oregano Pepperoni

Indigenous Inspired canapes

Poached Chicken, Native Lemongrass and Warrigal greens in Crispy wonton cup

Seared kangaroo loin, horseradish, rocket

Kangaroo tartare with capers, lemon myrtle on sourdough bread, hint of tabasco

Freshly shucked oysters with a dusting of native pepper and a few carpels of acidic finger lime

Pepperberry Blini with Lemon Myrtle infused Cream

Smoked trout with fennel, macadamia and pepperberry

Bush Tomato Quiches

Koorichetta made with native spices