Presenter on ABC’s “Wild Kitchen”

Clayton Donovan grew up on Gumbaynggirr and Bundjalung land on the mid north coast of New South Wales. He started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes.As a young man he worked in kitchens washing dishes in Nambucca Heads while performing in a band, skating and surfing. Clayton obtained his High School Certificate, and began studying for a law degree. He soon realised this was not his preferred career and began a commercial cooking course in Sydney.

From this, Clayton started an apprenticeship on board a private catamaran moored in Sydney Harbour preparing food for stars such as The Eurythmics and the LA Lakers. He began to develop his own style of cooking but wanted to learn more about using native ingredients in a restaurant environment. Knowing that head chef Kenneth Leung was integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at The Watermark at Balmoral Beach.clayton

After hours he learned additional skills in Italian, seafood and fine dining restaurants by working in different sections of their kitchens. Eventually Clayton was introduced to the secrets and gastronomic intricacies involved in creating and presenting dishes in hatted restaurants.

With his apprenticeship complete, Clayton moved to England where he took sous chef and head chef positions in restaurants such as Fowey Hall and Boscundle Manor. This allowed him to bring English game and seafoods into his culinary repertoire.

In 2008 Clayton returned to Nambucca Heads to open Jaaning tree.This restaurant combines Clayton’s international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist. Clayton continues to source ingredients from the bush, foraging to introduce new and exciting flavours to his menus and received a chef’s hat from the Australian Good Food Guide in 2011.

Clayton Donovan is now reaching a new level as writer and presenter of a series of ABC TV program broadcasting now on ABC on Saturadys at 5.50 pm. For a glimpse please click here!