Starting Three Little Birds for Chris Jordan stems from his Indigenous ancestry. This ancestry was lost in his family due to social and political issues. Since immersing himself in his heritage, food has solidified his journey through story, sourcing and connection.
Chris has worked in kitchens since the age of 16 under Peter Kuravita at Flying Fish Restaurant in Sydney. Aunty Dale Chapman plays a huge role in Jordan’s passion and knowledge with native Australian ingredients that is always growing.
Typical flavours on the Three Little Birds menu are: earthy, smoky and unusual. Dishes such as Native Salt Baked Sweet Potato and Orange Myrtle Carrots both charred on Gidgee Coals, Mountain Pepper Spiced Brownie. You will enjoy Jordan’s food when you want something locally unique, plant based with a hint of optional fresh seafood.
VJ’s Seafood is proving to be one of Jordan’s favourite suppliers. “Neil’s passion and knowledge of native sustainable seafood is endless and always ensures we get a spectacular product!”
Chris Jordan’s dream for Three Little Birds is to create the projects flood my brain at night. Entire immersive experiences combing indigenous culture, dance, story telling, native ingredients and multimedia into events.