In this episode, Monica chats with dietitian Rebekah Clancy about food security in the Northern Territory—why it matters, why remote communities are especially vulnerable, and what’s being done to strengthen local food systems. From barge deliveries to cyclone disruptions, we unpack what food access really looks like in the Top End.
In this episode, I speak with Julie, the force behind Pincha Salt, to explore her incredible journey from a cooking mishap to building a thriving gourmet salt and spice business. Based in Katherine, NT, Julie shares how she turned her love for flavours and community into an innovative enterprise.
We discuss her challenges, from overcoming imposter syndrome to sourcing high-quality, additive-free ingredients, and her decision to focus on boutique wholesale rather than scaling to major retailers. Julie also opens up about creating FODMAP-certified salt blends, collaborating with Monash University, and catering to customers with dietary needs.
Tune in to hear Julie’s insights on emerging trends, such as bush tucker botanicals and spices in beverages, her future plans for subscription models and recipe books, and her invaluable advice for aspiring entrepreneurs. Whether you're a foodie, a small business owner, or someone looking for inspiration, this episode is packed full of flavour for you.
Some of the best local meat in the Northern Territory is raised just an hour and a half south of Darwin, near Litchfield National Park. Eva Valley Meats offers a unique paddock-to-plate experience that goes beyond cattle raising. Owners Fiona and Pete have built one of Australia’s first vertically integrated meat businesses, with an on-farm abattoir that lets them manage every step, from pasture to plate.
Eva Valley Meats raises about 300 head of Centipole-Brahman crossbreed cattle, carefully selected for their resilience to the Northern Territory’s climate. Fiona explains, “It’s about working with what nature provides us up here.” This hands-on, ethical approach ensures zero stress for the animals and delivers superior, grass-fed, chemical-free beef to health-conscious customers.
Eva Valley’s direct sales model is straightforward: they sell only in quarters and halves, respecting the life of each animal and minimising waste. By splitting an order with family or friends, customers in Darwin and nearby areas can enjoy premium, nutrient-dense beef at an excellent value.
Interested in trying Eva Valley Meats? Gather some mates, invest in a freezer, and experience a quarter or half—quality you won’t regret.
Eva Valley’s journey has roots in Fiona’s background in agriculture, and with Pete’s butchery skills, the team has built an adaptable, self-sustaining business. Their commitment to independence and quality is clear: “Grass-fed beef may seem more costly, but it actually provides better value. A kilo of our beef yields more actual meat than mass-market options.”
If you're a food lover or a meat aficionado, take a drive out to Eva Valley Meats, meet Fiona and Pete, and experience the unbeatable taste of the Territory.
For more information about Eva Valley Meats, visit their website or their FB.
Thank you to the NTG and Arts NT Mentoring Grants for supporting us to make this podcast a reality. And, a massive shout out to Brent Watkinson for mentoring me.
Tropiculture is a 20-acre oasis of tropical plants, vegetables, and unique fruits, run by the passionate and ever-knowledgeable Chris Nathaniel. From its inception just after Cyclone Tracy to its current role as a key player in horticulture and tropical fruit development, Tropiculture has grown into a local gem. The farm’s combination of research, innovation, and dedication to sustainability has made it not only a production hub but also a gathering point for foodies, home gardeners, and commercial growers alike.
Chris Nathaniel always knew he had a green thumb, and though life took him in many directions—from radio announcing to running a bookshop—his desire to work with the land persisted. “I’ve always been a bit of a fruit tree hugger,” Chris laughs.
Since its founding, Tropiculture has developed an impressive reputation, supplying retailers across Western Australia, Queensland, and New South Wales. With a focus on research and development, Tropiculture is more than just a nursery—it's a hub of agricultural innovation.
Over the years, the farm has hosted some of Australia’s most beloved chefs, from Adam Liaw of Destination Flavour to Paul Mercurio and the teams from Gardening Australia and Landline. These visits have helped shine a spotlight on the incredible variety and quality of produce grown right here in the Northern Territory.
From tropical avocados that rival the famed Hass variety to 40 different types of citrus, the diversity of crops at Tropiculture is astounding. Chris boasts of his tropical avocados, which he believes have a superior flavour to the more common Hass variety. With seven varieties in production and even more waiting to be released, these avocados offer a unique opportunity for local growers and backyard enthusiasts alike. The goal now? To find a commercial grower who will bring these locally bred tropical avocados to a broader market.
Though Tropiculture is a production nursery focused on supplying commercial growers and retailers, it also serves the needs of locals looking to cultivate their own food. With over 400 varieties of plants, including 27 types of mangoes, 27 varieties of bananas, and countless citrus and leafy greens, it’s a haven for those eager to grow their own tropical bounty.
For anyone looking to start their own home garden, Tropiculture offers valuable advice and resources. Chris emphasises the importance of good soil and proper preparation: "Start with a raised bed and high-quality soil,” he advises. “It’s absolutely no good buying cheap soil—you need clean, virus-free, organic matter to give your plants the best start.”
Perhaps one of the most intriguing plants grown at Tropiculture is the peanut butter berry. As its name suggests, this small shrub produces red berries with a taste remarkably similar to peanut butter. It’s one of the many unique fruits that visitors to the farm can discover, and a testament to the diverse and exciting world of tropical agriculture.
For those inspired to start their own food gardens, Chris and the team at Tropiculture are always ready to help. Visitors can stop by the farm on Saturday mornings to chat with the knowledgeable staff, browse the nursery, and pick up plants that will thrive in the Territory’s climate. From bok choy and lettuce to more exotic offerings like kohlrabi, the farm provides a wide variety of options for local gardeners. Many of the plants can be grown year-round, ensuring a steady supply of fresh, homegrown produce.
Whether you’re an experienced grower or just starting out, Tropiculture offers an incredible array of plants, advice, and inspiration for anyone interested in tropical gardening.
Follow them on Facebook.
Thank you to the NTG and Arts NT Mentoring Grants for supporting us to make this podcast a reality. And, a massive shout out to Brent Watkinson for mentoring me.
In this episode of Territory Flavour, excited to introduce Tisha, whose remarkable journey from a lawyer to a botanist reflects a deep connection to nature, food, and community.
Tisha's story begins with her family's relocation to Darwin in the late 90s, fleeing political violence in Indonesia. Settling initially on a mango farm in Coolalinga, Tisha's family built their new life with the help of local farmers.
Today, Tisha is a Botanist with the NTG, and is the author of the Parap & Rapid Creek Market Pocketbook.
Where can you find out more about Tisha?
Thank you to Arts NT Mentoring Grants for supporting us to make this podcast a reality. And, a massive shout out to Brent Watkinson: Entertainment and events consultant, Comedian, MC, Radio & Podcast host, Owner operator of Sounds Familiar NT and Fruit Bat Entertainment Integrated Account Manager at kwpx - for mentoring me.
Join hosts Monica and Briant in this episode of Local Territory Flavour as they chat with Brad (B'Rad), the talented pit master and owner of B'Rad BBQ.
Discover how Brad transitioned from a 30-year career as a steelworker to mastering the art of American barbecue.
Hear about the humble beginnings of B-Rad BBQ, the craft of building custom pits, and the dedication to using local produce. Brad shares his experiences, including his memorable trip to the States, unique barbecue creations, and the joy of teaching others through his popular barbecue classes.
This episode is a mouth-watering journey through the smoky, savory world of barbecue, highlighting Brad’s passion for bringing authentic American barbecue to Darwin.
Where can you find out more about B'Rad BBQ?
Thank you to Arts NT Mentoring Grants for supporting us to make this podcast a reality. And, a massive shout out to Brent Watkinson: Entertainment and events consultant, Comedian, MC, Radio & Podcast host, Owner operator of Sounds Familiar NT and Fruit Bat Entertainment Integrated Account Manager at kwpx - for mentoring me.
In this podcast, we chat with Michelle and Abi, the mother-daughter duo behind Dishin’ Up Darwin. We delve into their journey into food photography, discuss memorable projects, share tips for food styling and photography, and find out what they are currently enjoying eating.
Find them on socials:
Ben from Kakadu Kitchen visited The Last Supper today to check out the space for our upcoming collaboration with Top End Pride. We will be creating a special menu featuring native ingredients foraged from Kakadu by Ben and his family. He also brought some of his Socially Conscious (Non-alcoholic) cocktails for us to try.
During this short visit, Ben shared the exciting news that he, in conjunction with OzHarvest and ALTD Spirits, had won the Gamechanger Award at The Hive Awards.
On the spur of the moment, I asked if he would mind having a quick chat for the podcast. Please excuse the audio quality, as it was recorded onsite at The Last Supper. Links are below.
A massive congratulations to Kakadu Kitchen, OzHarvest Ventures, and ALTD Spirits!
Learn more about:
Gamechanger Award at The Hive Awards
Darwin’s Delight: Indigenous Eats & Drag Elite
In this episode, we sit down with Ryan, the passionate mind behind Darwin Brewing Supplies and Darwin Brewing Co. Join us as we delve into Ryan's journey into the world of brewing, learn about his head brewer, and explore some of the exceptional brews offered by Darwin Brewing Co, including the XPA we had the pleasure of trying during the show.
Tune in as Ryan shares his insights, experiences, and the stories behind the craft, offering a glimpse into the creativity and dedication that go into every batch of beer brewed at Darwin Brewing Co. Whether you're a seasoned beer enthusiast or just beginning to explore the world of craft brews, this conversation is sure to inspire and educate.
Join us as we raise a glass to the artistry and craftsmanship of Darwin Brewing Co, and discover the passion and innovation driving the craft beer movement in the Northern Territory
You can find out more about Ryan on Facebook and you can grab tickets to the Tap Takeover on 26th of May HERE.
Welcome to Local Territory Flavour, a podcast about the food and beverage scene in the Northern Territory, Australia.
