Unique dining experience serves up Native bush foods

With a culinary career spanning 30 years, Jason Davidson has cooked up a storm across four continents. Today Jason is managing director of FigJam & Co. a second-generation Indigenous business located in Stones Corner in Brisbane’s inner south, with son Jacob as Head of Strategy and daughter Abbey as Human Resources Manager. 

Jason and his family are descendants of the Gunditjamara and Ngarrindjeri mobs from South-West Victoria and South-East South Australia.  

The Davidsons are proud of their  Indigenous heritage and have a passion for creating unique dining experiences. That passion has led to the introduction of  Australian native bush foods on corporate catering menus and their success is growing.  

More recently, the team has manufactured a range of gourmet condiments containing nutrient-rich superfoods as the ‘secret sauce’ with more than 90% Australian ingredients. In partnership with the QLD Food Incubator, the Davidsons also connect passionate foodies into the Indigenous food supply chain. 

FigJam & Co. work closely with First Nations organisations and social enterprises to source native Australian bush foods direct from farmgate.  However, sourcing those native ingredients isn’t always easy.  

Jacob said that while it is exciting to get contracts to supply catering for huge events and contracts to supply shelf stable condiments internationally, it also induces anxiety when it is not known whether they can access a reliable and consistent supply of ingredients.  

“The First Nations Foods database project is a game changer for our industry as we will now be able to connect growers with new markets and communities with new value add manufacturers,” Jacob said.

Lara Wilde from the QLD Food Incubator said that not only will the database connect farmers and wild harvesters with markets, but it will also connect them with resources and support services.