Something Wild at Yiaga

You might know Daniel Motlop from his time playing with the North Melbourne and Port Adelaide football clubs, but these days he’s just as well known in culinary circles for kicking goals connecting the finest Indigenous foods with Australia’s best restaurants through his family’s Adelaide-based company Something Wild.

“At Something Wild we specialise in sourcing game meats and native greens, and we’ve built strong relationships with Indigenous communities giving us the privilege of being able to promote and supply unique produce from one of the world’s oldest cultures,” says Daniel. “Not only does this provide our customers with the opportunity to experience these products that celebrate Indigenous culture, but it also provides positive opportunities and outcomes for many rural Indigenous communities.”

Daniel has worked with Hugh Allen for many years supplying produce to Vue de Monde, and the Australian focus of Hugh’s brand-new restaurant Yiaga, has created an opportunity to deepen that relationship. The conversation between Daniel and Hugh, between Daniel’s knowledge of his own Larrakia traditions and the foodways of the other Indigenous communities he connects with through Something Wild, and Hugh’s fine-dining background and practices form the basis of what is certain to be a unique, enlightening and delicious Festival highlight.