Unique events and catering, utilising native Australian & foraged produce. Menu consultancy and educ
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Unique
“We create for the purpose of being unique, giving our clients a truly one of a kind experience.”
Three Little Birds is run by indigenous chef Chris Jordan, a Koori man born in Maclean, New South Wales on traditional Bunjalung land. Three Little Birds started as an pop up event company in London. Hosting many quirky events throughout the UK including successful charity events for Macmillan
Cancer, Roy Castle Lung Foundation & Royal London Society For The Blind. Using native ingredients, ancient knowledge of customs and techniques to make food that just doesn’t just taste good but also work to acknowledge, educate and celebrate the unique culture and natural resources Australia has to offer. Native
“We strive to use the most local produce, incorporating native and foraged produce into our menus.”
Since learning of his indigenous ancestry founder Chris Jordan has focused his work on native Australian ingredients and studies Indigenous Philosophy at University Of South Australia. With this heritage, love and respect for the earth Three Little Birds spreads a message of positivity and strives to conserve ancient knowledge. Aware
“We are aware of our impact on the environment and use sustainable and ethical solutions to try keep our waste to a minimum.”
Chris has been in the Food Industry most of his working life mainly in the Sydney working under renowned chefs Peter Kuravita, Colin Fassindge and most recently Jock Zonfrillo. With his heritage and a love and respect for the earth Three Little Birds spreads a message of positivity and strives to conserve ancient knowledge. Chris’ goal is to work towards a more sustainable future by sharing his love for native food and tips in utilising and making the most of produce with a modern twist. He considers traditional food and knowledge to be an effective weapon in the fight against the environmental issues that Australia faces today.
13/08/2024
Ink + Drink with Norton Fredericks and Chris Jordan
Create natural fibre twine, botanical nature brushes using local plants, and be walked through a botanical drawing session using ink connecting to your surroundings. Chef Chris will teach you about a wide range of native ingredients such as fruits, spices & vegetables you can incorporate into your home gardens & cooking, followed by a native mocktail demonstration and tastings.
14th September | 10.00am – 12.00pm
Tickets on sale now. Link in bio
08/08/2024
kangaroo salumi with fermented ooray, charcoal and buckwheat crisp, fried vinegar saltbush and sea purslane at Forage, Fire, Feast with .dillybag
16/07/2024
Announcing Morning Tea boxes: 4x ooray jam, 1x large native dukkah with wattleseed, macadamia & mountain pepper and 20g lemon myrtle tea. $55 + shipping.
Serve scones & cream with the jam; sourdough bread & olive oil with dukkah; pop on a pot of myrtle tea & you have yourself a native morning tea spread for 20-30 people. DM to order.
05/07/2024
Gubinge cured kingfish namas with mountain pepper & Geraldton wax oil for lunch collaboration with
26/06/2024
14/06/2024
Emu egg custard with crispy saltbush served in an emu egg shell for
13/06/2024
x Three Little Birds native foods & botanical dyes workshop on 13th July at . Link in bio. Includes a delicious native lunch & silk dyed scarf.
11/06/2024
Kuppibunda, barbed wire grass and gahnia dampa with smoked butter for Restaurant. Native grains milled by
04/06/2024
Oyster with Lemon Aspen Pilsner Jelly & Myrtle Pickle Granita for the Long Lunch
28/05/2024
We’re proud to announce we’re a part of the deadly line up at the Winter Solstice Festival June 22nd. Come learn how to make delish native mocktails with myrtles & native fruit. Free tickets for First Nations mob. Book now - link in bio.
24/05/2024
GOMA Restaurant x Three Little Birds Pop-up Lunch June 8th. Chris Jordan collaborates with Executive Chef Aaron Holt to create a delicious menu that heroes native grains and tells cultural stories through food. Secure tickets before they sell out! Link in bio.
23/05/2024
Davidson Plum GF Ale cheesecake with Cinnamon Myrtle biscuit crumb, ginger lime dust, ooray gel & baupel praline for Long Lunch
17/05/2024
slow cooked beef brisket, orange myrtle carrots & warrigal greens for . Sprouts grown by Kuppibunda Kitchen kids in detention.
16/05/2024
So excited for our pop up lunch at Queensland Art Gallery/Gallery of Modern Art next month!!
Indigenous Chef and owner of Three Little Birds, Chris Jordan collaborates with QAGOMA’s Executive Chef Aaron Holt to create a delicious dining experience that
.australia Winter 2024 issue features Chris Jordan & Kara Pulou talking about Kuppibunda Kitchen & Three Little Birds’ work with kids in detention. Thanks
10/05/2024
Thank you so much for this amazing article shining light on the amazing work does at Kuppibunda Kitchen in the new issue of .australia We’re so proud to collaborate with the amazing work Kara PULOU does day in and out! Big love xx
09/05/2024
08/05/2024
Chris’s famous salt baked yams with myrtle emulsion & native dukkah
04/05/2024
Our dessert for was this beautiful dark chocolate mousse with Gang Gang Coffee Liqueur and vegan chocolate. Served with anise myrtle pears and mandarin boab sherbet! We’ll be showing everyone how to whip this up at .markets this Mother’s Day at .dillybag 12th May
01/05/2024
Chris will be presenting at for Home Economics Institute of Australia in August. Sharing our passion for nutrition and love of Indigenous food, preparing our Namas inspired by Aunty Rose Elu and her continued dedication to climate change and care for Country.
26/04/2024
Blakened myrtle glazed carrots with kuppibunda grain & quinoa salad
We had the pleasure of catering a beautiful wedding recently 🌈 Our girl Chloe with some of our most popular salads 🥗 Salt baked yams with Myrtle emulsion, and ancient grain salad with charred nectaries, coconut yoghurt, and wattle seed vinaigrette 🤤
We pride ourselves on thinking outside the box and use our inspiration to create healthy, tasty, and culturally inspired dishes 🦘
20/03/2024
Local oysters with ooray pearls & sea mustard oil
📸 by Atmosphere Photography
20/03/2024
So excited for this weekend! The Biennale of Sydney with the amazing Retritus!
Chef Chris will teach you about native ingredients you can incorporate into your home gardens & cooking, followed by a cooking demonstration and tastings. Using native ingredients, ancient knowledge of customs and techniques to make food that doesn’t just taste good but also works to acknowledge, ...
15/03/2024
Thank you to & for having us at the opening party last night!
12/03/2024
Coffee-crusted seared Emu with Wattleseed Ale demi-glaze & roasted baby root vegetables by Clinton for the Long Lunch.
27/02/2024
Pepperberry IPA braised Kangaroo with Anise Myrtle Stout Jus, sea vegetables & cured kangaroo for the Long Lunch.
20/02/2024
Chris’s famous Saltbaked Yams with Myrtle emulsion for the Long Lunch. Available at and our catering menu 🍠
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Videos
Tribal Experience dancers welcomed the crowd at @brisbaneartdesign Block Party in collab with @blaklashcreative @magpiegoose.au and many other deadly businesses! Was lucky enough to be a part of the art tour led by @instamandeezy Amazing night and first weekend for @tee.elisabeth
Definitely couldn’t of pulled this one off without @zhenghao_6 Was definitely a first! No power⚡️or water 💦 as the guests arrived, plating up in candle light🕯 Really added to the experience 😂 Can’t wait for the next @kalinya_retreats 📸 @wirrimstudio #indigenousfood #indigenousentrepreneur #connection #retreat
My lil Sis flying into Brisbane Airport last night! Ready to start her business admin traineeship! Just in time for #nationalreconciliationweek 📸 @tee.elisabeth
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Our Story
Unique "We create for the purpose of being unique, giving our clients a truly one of a kind experience."
Three Little Birds started as an pop up event company in London. Hosting many quirky events throughout the UK including successful charity events for Macmillan Cancer, Roy Castle Lung Foundation & Royal London Society For The Blind. Using native ingredients, ancient knowledge of customs and techniques to make food that just doesn’t just taste good but also work to acknowledge, educate and celebrate the unique culture and natural resources Australia has to offer.
Native "We strive to use the most local produce, incorporating native and foraged produce into our menus."
Since learning of his indigenous ancestry founder Chris Jordan has focused his work on native Australian ingredients and studies Indigenous Philosophy at University Of South Australia. With this heritage, love and respect for the earth Three Little Birds spreads a message of positivity and strives to conserve ancient knowledge.
Aware "We are aware of our impact on the environment and use sustainable and ethical solutions to try keep our waste to a minimum."
