Rations : Australian Army Food 

Rations : Australian Army Food was a collaboration with chef Shannon Fleming from Forgotten Seasons during Anzac Day 2019 at the Samstag Museum in Tarntanya Adelaide, South Australia . We created five recipes that are influenced by important foods from the armed conflicts that Australia has been involved in since 1788. The conflict included Australian Wars (1788-1930's), New Zealand Wars (1845-72), Korean War (1950-53), Vietnam War (1955-75) and the two World Wars (1914-18 & 1939-45). The ingredients were carefully selected from military rations and civilian's staple diet that played important role during the wars. We used a combination of Australian indigenous foods and non-indigenous foods in all the recipes Many of the ingredients within the five dishes represent narratives in the conflicts such as food that were eaten by soldier or food that were damages or used as a weapon of war. The recipes were designed to give people an immersive experience through food to reflect on Australian evolvement in armed conflict both domestic or international. 

Rations Menu
Mai kangkalangkala (The shepherd): Lamb and Kangaroo seasoned with Tasmanian pepper served on puréed warrigal greens and johnnycake. (No image) 
Hāngi: Ground oven cooked Lamb with Tutaekuri Purple potatoes, kōkihi Warrigal Greens & Puha Sow thistle
Bulli Roo: Salted cure kangaroo, salt bush leaves with keens curry mayo
Magpie Goose Pho: Australian Magpie goose Vietnamese pho with karkala kim chi
Australian Army Cheesecake: Macadamia condense milk cream cheese base served on a roasted wattleseed, coconut and macadamia ANZAC biscuits with a davidson plum jam topping.  (No image) 

Please note the ingredients were respectfully selected only to represent the food used, consumed or damaged during the conflict and strictly does not represent the physical people involved in the conflicts out of respect of victims and their families of these wars.