By Marie-Antoinette Issa.
Dwayne Bannon-Harrison is a proud Yuin man from the Shoalhaven region of New South Wales. A cultural educator, Chef and founder of Ngaran Ngaran Culture Awareness and Mirritya Mundya initiatives, he has dedicated his life to honouring the world’s oldest living food culture.
Through his work as Trippas White Group’s Indigenous Ambassador, Dwayne invites diners into a world that feels both ancient and entirely new and encourages them to discover a deep connection to Country that is embedded in every dish he prepares.
"Growing up on Country in the Shoalhaven region, surrounded by my Elders and community, shaped everything about how I connect to food and culture. The land, the ocean, the stories - they’ve all been my teachers. Fishing, foraging, cooking - it’s about listening to what nature provides and honouring those traditions through story and practice.
"Both of my grandfathers had a big influence,” continues Dwayne. "My grandfather Max taught me the ways of Country - how to read the land, understand sacred sites and carry the responsibility to pass on our knowledge.
"My grandfather on my Mum’s side, Robbie, started out as a galley cook and later became a Chef in the merchant navy. He sparked my passion for cooking. Together, they shaped who I am: one gave me the cultural foundation, the other lit the fire in the kitchen.”
That fire burns brightly in Mirritya Mundya, his catering enterprise, whose name means ‘hungry blackfish’. What began as small tasting platters has since grown into a nationally recognised venture.
"Mirritya Mundya was born out of sharing food on Country, where stories, ingredients and people come together in powerful ways. We started small, offering native tasting platters and curated experiences that reflected our culture.
"Then came a big turning point in 2018 at Carriageworks. We had a huge response and I’ll never forget Kylie Kwong giving us a shout-out after trying our food. Even Neil Perry’s team from Rockpool came over - they said they needed some foil, but I reckon they were just curious for a taste!
"That moment showed us the appetite was there, not just for the food, but for the deeper cultural connection. That’s when we knew we were onto something bigger. People were ready to taste the stories.”
At Vivid 2025, connection to Country will once again take the stage at Dreaming Skies - a four-course celebration of native ingredients, ancient Dreamtime myths and immersive storytelling. More than a mere meal, this multisensory journey will mirror the rotation of the restaurant itself, a literal and metaphorical shift in perspective.
"Food is storytelling and Dreaming Skies is an opportunity to honour our rich heritage and native ingredients, bringing ancient stories to life in a way that engages all the senses,” Dwayne explains.
Collaborating with Infinity Executive Chef, Guillaume Gritteret, Dwayne designed a menu that draws on the elements - land, sea and sky - and the stories passed down by his grandfathers.
At the core of Dwayne’s philosophy is the idea that nourishment is more than physical - it’s also cultural and spiritual.
"Food is our medicine and our medicine is our food. It’s about understanding that healing starts with how we treat the land, how we grow and source ingredients and how we bring it all together. I honour native ingredients, use them seasonally and combine ancient wisdom with modern techniques. It’s about old flavours in new ways, creating something nourishing for both the body and spirit.”
For many Australians, native ingredients remain unfamiliar - often appreciated in theory but misunderstood in practice. Dwayne believes it starts with education and respect:
"There’s a whole world of native ingredients beyond the popular ones like lemon myrtle or finger lime. River mint, native thyme, wild spices and even lesser-known proteins have so much to offer. Often, it’s not about taste - it’s about access and awareness. Once people know how to use them, they realise how special and universal these flavours are.”
He adds: "Start with education. Learn about the Country you're in. Support First Nations growers, producers and businesses - there are incredible ones out there. Get familiar with resources like Supply Nation, attend Reconciliation Week events and build relationships with local communities. It's about listening, learning and making sure the economic footprint stays within our communities.”
In Dreaming Skies, each course carries a story - layered with ancestral knowledge and designed to evoke a memory or teach a lesson. Alongside the menu, the night also includes a performance from Muggera Dance Company, a Welcome to Country and storytelling by Clarence Slockee. It’s a celebration of culture that feels alive.
"Working with the Trippas White Group team on Vivid has been an honour. They gave me the trust and freedom to bring a truly Indigenous culinary experience to life. Dreaming Skies is inspired by the stars, the ocean, the stories of our Ancestors. It’s about taking guests on a sensory journey - connecting Dreamtime to the plate through flavour, story and ceremony.”
He reflects on the collaboration with Chef Gritteret: "Chef Guillaume and the team at Infinity have been amazing - thoughtful, respectful and open to learning. It wasn’t just about creating a menu, it was about building something together that honoured culture and delivered a powerful, shared experience. The energy has been incredible and I know guests will feel that on the night.”
Looking forward, Dwayne dreams of a future where native food is not a trend - but a staple:
"I’d love to see a First Nations-owned café or restaurant in every capital city - a place where people can eat incredible native food, learn about culture and connect to the world’s oldest living tradition in a real, meaningful way.”
His advice to the next generation? "I want young mob to feel proud and confident bringing their culture into the kitchen. Our food is world-class, our stories are powerful and our future is bright. If I can help pave the way for more Indigenous Chefs, storytellers and cultural custodians to shine - I’ll be happy.”
AGFG acknowledges the Traditional Owners of Country throughout Australia and their continuing connection to land, sea and community. We pay our respects to them and their cultures, to the Elders past, present and emerging.
