Meet the makers

Three Little Birds

When First Nations chef Chris Jordan discovered his Indigenous ancestry, it piqued his curiosity and sent him on a journey to learn more. From studying an Indigenous philosophy degree to being mentored by Aunty Dale Chapman — a Kooma Yuwaalaraay woman and founder of another Humble Sampler favourite, My Dilly Bag — Chris armed himself with a deeper knowledge of his heritage.

With an already extensive career working as a chef, Chris realised that there was a way for him to acknowledge, educate and celebrate the unique culture and natural resources Australia has to offer through food. And so, his pop-up catering company, Three Little Birds, was born.

Chris uses native ingredients such as lemon myrtle, pepper berry, wattle seeds and blue quandong, and ancient knowledge of customs and techniques to introduce people to new and exciting flavours and connect people with his culture.

“Some people haven't tasted anything like this before, so my ultimate goal is to incorporate more than just the food into an immersive experience around Indigenous culture”.

The Brisbane based chef also highlights the need for greater respect for the land and hopes to work towards a more sustainable future by sharing his love for native food and tips in making the most of produce with a modern twist.

Given the lack of access to native ingredients and information for Australian chefs, Chris also envisions helping to educate his peers as his business grows.

To find out more about Chris’ pop-up events, the importance of eating native ingredients, and to purchase his unique range of homemade jams and spice blends, visit



West End, QLD