Tastes Like Home
“Whenever I make Dad’s Corned Beef Soup, I think about my dad, our humble beginnings and the community that helped raise me through the stories embedded in our recipes. Sharing food is one of the ways we keep culture alive, and I hope this recipe brings warmth and comfort to others – just as it has brought me memories of my father’s joy over the short years we spent together. ” – Nornie Bero
Nornie Bero says…
For me, Dad’s Corned Beef Soup is the taste of home. Growing up in the Torres Strait, food was never just about eating – it was about family, connection and making the most of what we had. This soup brings back memories of sitting around the table with my father, sharing stories and laughing; he would always make sure there was enough for everyone.
My dad made corned beef in so many ways, and this soup became one of those comforting dishes that brought us together. The smell alone takes me back to my childhood, to the islands and to the love that was always present in our home. Food was how we showed care for one another. It connected us to our culture and to each other.
Cooking has shaped who I am. So many recipes have been passed down through generations – not always written down but taught through watching, tasting and spending time together. That knowledge is precious, and sharing these recipes is my way of honouring those who came before me.
What makes this dish so special is its simplicity. It transforms humble ingredients into something nourishing and deeply satisfying. It reminds me that food doesn’t have to be complicated to be meaningful.
Whenever I make Dad’s Corned Beef Soup, I think about my dad, our humble beginnings and the community that helped raise me through the stories embedded in our recipes. Sharing food is one of the ways we keep culture alive, and I hope this recipe brings warmth and comfort to others – just as it has brought me memories of my father’s joy over the short years we spent together.
Ingredients
Serves 6
dash of extra-virgin olive oil
1 large onion, sliced
2 garlic cloves, crushed
2 tablespoons Keen’s Traditional Curry Powder
1 bunch garlic shoots, cut into 5cm lengths
4 potatoes, peeled and diced
6 cups vegetable stock
1kg cooked corned beef silverside, roughly chopped
2 cups peas (fresh or frozen)
2 cups warrigal greens (or English spinach)
thickly sliced crusty bread, buttered to serve
Method
Heat the oil in a large saucepan over medium heat. Cook the onion and garlic until soft and fragrant. Stir in the curry powder and cook for 1 minute to release the aroma.
Add the garlic shoots, potato and stock. Bring to the boil, then reduce to a gentle simmer for 20 minutes or until the potato is tender.
Stir in the corned beef, peas and warrigal greens. Simmer another 5–10 minutes, or until the flavours meld and the greens soften. Season to taste.
Ladle the soup generously into bowls and serve with thick slices of buttered crusty bread.
NATIVE INGREDIENTS EVERY DAY BY NORNIE BERO IS OUT NOW THROUGH HARDIE GRANT BOOKS
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Published in ed#768