Jaaning Tree Restaurant

The product

Superb cuisine at Jaaning Tree Restaurant

About the owners

The Jaaning Tree Restaurant is the lifelong ambition of owner and Head Chef Clayton Donovan. Clayton was born in Macksville and began his apprenticeship in the Nambucca Valley. He then travelled to Sydney to complete his apprenticeship at The Watermark Restaurant at Balmoral Beach before heading overseas to gain international experience in some of England's finest hotels and restaurants. Whilst in England he married Jane and they returned to Australia to open up the Jaaning Tree Restaurant.

Bringing the dream to fruition

Cuisine Art at Jaaning Tree

They found the perfect site for the restaurant and then spent the next few months preparing the building, redecorating and sourcing the finest local produce for the their unique menu. Jane had their second child, and they opened their doors just five weeks later. It was a busy and challenging time, which required commitment and long hours to make it happen.

The inspiration for the name

The name, Jaaning pronounced "jaa-nee" is Gumbaynggir for the Acacia Irrorata or Wattle tree. For centuries this tree has been a unique source of food for the local Indigenous people. The new tree stems known as Jaanings are rolled in the thick sweet sap that oozes from the bark to make "bush lollies". The tree is also unique in its ability to flower when all other wattles have finished. Clayton has fond memories of collecting the sap in his youth whilst growing up in the area.

Their distinctive difference

As a Koori, Clayton has a fascination with blending Asian cuisine with the local indigenous flavours and produce. Their dishes are infused with local flavours including the Davidson plum, wattle seed, lemon myrtle and riberry. The restaurant's menu reflects this unique fusion offering dishes such as citrus cured crocodile and hot smoked Kangaroo in Lemon Myrtle.

The restaurant is perched on the banks of the Nambucca River and has fabulous views which bring a relaxed, friendly feel to the restaurant.

Outcomes for Aboriginal people

Clayton is a Koori man and he is currently training two Apprentice Chef's one of whom is Indigenous. He is focussed on growing the business to provide employment and training opportunities for Indigenous people.

The restaurant's interior features stunning artwork from a leading local Koori Aboriginal artist, Lee Freestone, and they actively promote the sale of his works.

Clayton is a positive role model for the youth of Nambucca Valley and he is conscious of growing the reputation of Aboriginal people competing successfully in the hospitality and tourism industry.

Clayton and Jane are encouraging the local school children and their families to visit the restaurant to discover and taste some of the dishes on offer and develop a greater awareness of the local cultural foods.

The keys to success

The Janning Tree Restaurant is a family run business and the owners work determinedly together to achieve their goals which include raising the profile of Koori cuisine in NSW. They are also focused on building the Jaaning Tree up to be a successful business. The owners have a lot of support from their extended family and the wider community and they credit this as being a major factor in achieving their goals.

The challenges

According to Clayton and Jane:

• "The biggest challenge has been the steep learning curve of starting and running a business and balancing this with having a newborn baby!!!"
• "We have overcome these challenges with assistance from IBA and Bush Sensations, and with the support of our family and the whole community of the valley."

Find out more

Visit their website at www.jaaningtree.com.au or contact them direct on dine@jaaningtree.com.au

The Jaaning Tree featured on SBS Living Black on Monday the 18th of May and again on Friday the 22nd – check it out here.

Snap shot