Djarala Djarlo Tjidjen on Minjerribah
Kieron Anderson
Photo: Nikki Michail
Join Quandamooka man Kieron Anderson and learn the ancient practice of the Djarala Djarlo Tjidjen. For over 21,000 years, the people of these lands and seas have used the method of earth oven cooking, known as Djarala Djarlo Tjidjen to the Quandamooka peoples.
Join Quandamooka man Kieron Anderson and learn the ancient practice of the Djarala Djarlo Tjidjen. For over 21,000 years, the people of these lands and seas have used the method of earth oven cooking, known as Djarala Djarlo Tjidjen to the Quandamooka peoples. Similar to an oven, the underground cooking process incorporates roasting, steaming, pressurizing and smoking.
After digging the pit to size, the gathering of Chinin and Mungeri woods are sourced off the land to build up the fire pit. This burns down for a certain amount of time and is used as the main heat source. The foods are then prepared and wrapped up into bundles ready for cooking, where they are placed into baskets and laid onto the fire pit. The baskets are covered with banana leaves, wet hessian and the sand and earths of Minjerribah to retain the heat for cooking. The Djarala Djarlo Tjidjen is left to cook for numerous hours capturing the flavours of the land. Once cooked, we then take the foods from the fire pit and feast on the Tjidjen together, just as our people have since time immemorial.
Yowayi.
Djara – Earth/Land
La – In/On
Djarlo – Fire
Tjidjen – Food
Kieron “Wardeen“ Anderson
Quandamooka, Kullili, Wakka Wakka.
Kieron Anderson is the director/chef of Yalabin Dining, located in Dunwich on North Stradbroke Island, Queensland. Launched in 2019, Yalabin Dining offers authentic Australian dining experiences and a platform for First Nations native food education. Forging his own culinary career, Kieron builds on cultural knowledges, native foods and ancient cooking techniques he has learnt through his family, elders and the local Minjerribah community. Along with the Yalabin team, private dining experiences with a focus on local flavours are created with locally sourced native foods of Quandamooka lands and waters.
Kieron’s profession has afforded him the opportunity to work alongside notable chefs, such as Jay Rowly (Peasant, Paddington), Ben Williamson (Gerrard’s Bistro) and Dominique Rizzo (Putia Pure Food) to name a few. However, the social and cultural impact of his work not only provides a point of sharing knowledge but supports the continuation of cultural practices and customs throughout the Quandamooka community.
Kieron Anderson, Djarala Djarlo Tjidjen on Minjerribah, 2020, video, 00:14:29, documented by Nikki Michail