Exorbitant Kewpie mayonnaise prices, yakisoba made with spaghetti, and fish without the fat. Australians may have a love affair with Japanese cuisine but for the chefs who were first on the scene, it wasn't always easy.
The Kakadu plum has been harvested by First Nations people for tens of thousands of years across northern Australia. Now the burgeoning industry is being shaped on country by people with knowledge and ownership of the prized fruit.
In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. Here, we meet Clarence Slockee, horticulturist, Gardening Australia presenter and proud Bundjalung man.
![Clarence Slockee: ''If you have access to green space and beautiful things you can really connect with nature [...] It's good for your wellbeing''](https://d3lp4xedbqa8a5.cloudfront.net/s3/digital-cougar-assets/Elle/2021/07/06/19264/web_clarence.jpg?width=690&height=427&mode=crop&scale=both&anchor=middlecenter&quality=75)
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