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Innovative restaurateur Nornie Bero is the owner of Mabu Mabu, a 100 percent Indigenous-owned event catering business and restaurant Big Esso in Melbourne’s / Narrm's Federation Square. Born and raised on Mer Island in the Torres Straits, and with 25 years in the food and hospitality industry, Nornie shares her views about the emerging food trends for events in 2025 and tells us how Indigenous ingredients are flavouring the menus and influencing sustainable seasonal produce in Australia’s dining scene.

How would you describe the Australian food scene?

The Australian food scene is amazing. We have a plethora of opportunities, and a great food scene. We really value food in this country. Australian food culture is not only from multiculturalism; it's just us and how we make conversation around food. We are always food based, whether it's cheap-and-cheerful or high end, we celebrate the produce that comes out of Australia, and I think we stand tall against the world with what we offer.

What emerging food trends can we expect to see for business events? 

In the last five years we have seen native ingredients take a really big step. I think the food scene is becoming Australia-nostalgic as well. We are bringing back old-school practices - simple is best - and honouring the food itself. So the trend is all about talking about the produce, and where it comes from. I think there is a big push for farmer-love. Restaurateurs and chefs are leading the way in really understanding and showcasing where food comes from in Australia. I think that is going to be the biggest trend of next year, it has already begun. The people who produce the food are becoming an integral part of the story. 

How are Indigenous ingredients flavouring the menu at events?

It's good that we are showcasing the produce that is unique to Australia because it is our own individual flavour. It really stands out, our Indigenous ingredients belong to us and it makes us stand out as a country. You can’t get those flavours anywhere else in the world. Of course we have multiculturalism that showcases the flavours of the world in Australia but now native ingredients are standing up there now too, where people say “wow, I have never tasted that before”. 

How do sustainable food practices impact sourcing produce for event menus?

Chefs, especially, and owners are working more closely with farmers for seasonal produce and are changing their menus seasonally. We have so many different seasons and climates here, it's time for us to look at the sustainability efforts for the climate we live in. It's just as important to know where the food comes from as it is to know how to cook it. If I can take my team to meet the producers I do, so they can see and experience where the produce we work with comes from. 

Tell us more about the growth in Indigenous dining experiences across Australia

There is so much space for Indigenous cuisine. There is also a lot of room for us to grow and to represent Australia as well. I would love our Indigenous community to be the leaders of this native foods industry because we grew up with it. I would love us to be the educators of starting this, it’s not that we’re the first restaurant to do native ingredients, we’re just the ones showcasing what modern Australian food will look like for the future in an Indigenous space.  Because many don’t realise that we have cuisine.  It’s nice to put that on the map and showcase it, if you want a real taste of Australia, come and see us. 

What is on the cards for your business in 2025?

We are opening a new restaurant in Sydney and we are excited to delve into Sydney and New South Wales produce. The theme is still under wraps, but there is a different climate creating different produce there and we are excited to see what types of native produce will come from that and what we will do with it. I am also writing a new book to show everyday cooks how to use native ingredients to create Indigenous cuisine. Hopefully I will open a cooking school to teach others about Indigenous ingredients and cooking.