Torres Strait Islander chef and owner of Mabu Mabu Nornie Bero demonstrates and discusses her favourite easy recipes, featuring the likes of quick pickled octopus and freshly baked damper.

Wattleseed is one of Nornie's top-five favourite ingredients. She uses it to prepare a childhood staple, damper, which is wrapped in banana leaves before baking for added fragrance. Nornie serves the fresh-baked bread with golden syrup butter.

Nornie's interest in food came at a young age. She uses fresh tamarind fruit pickled in soy, sugar, and spices, which was her first foray into pickling as a child.

Nornie celebrates Mabu Mabu's all Australian-sourced bar by creating a pepperberry Bloody Mary. She adds a little homemade sriracha and yam vodka.