Three Little Birds Events
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Unique events and catering, utilising native Australian & foraged produce. Menu consultancy and educ
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.
04/10/2026
I’m excited to be judging the Queensland Chef of the Year competition at Food & Hospitality Queensland, 12–13 October at BCEC Brisbane.
I’ll be joining an incredible panel of judges as some of Queensland’s top chefs go head-to-head in a live culinary challenge, showcasing their skill, creativity and ability to perform under pressure.
With the title of Queensland Chef of the Year on the line, it’s set to be an exciting competition celebrating the incredible talent we have across the state.
If you work across foodservice, hospitality, retail or convenience, make sure you’re there to experience it all.
Only in Brisbane for 2 days. Don’t miss it! Register here: https://bit.ly/4dLI1ch
02/10/2026
Free cooking class in Ipswich for at-risk young people.
🔥Native Food & Cooking on Fire
🗓️ Saturday 10th October
⏰ 2-4pm
📍 Youth Retreat Centre, 225 Brisbane Terrace, Goodna
Join us for a fun and flavourful journey into the world of First Nations cuisine! Learn how to work with a wide range of native ingredients and cook up some dampa, yams and meat on the fire.
🎟️ Email [email protected] to book your spot!
28/09/2026
See me and Dom Bird from Wild Foods live at Food & Hospitality Queensland, the only Queensland event to showcase the latest food, drink, tech and equipment for the entire hospitality, foodservice, and retail ecosystem!
Whether you are shopping for the latest equipment or innovative products and services, looking for the next best thing to include on your menu or learning ways to grow your business, Food & Hospitality Queensland is YOUR event. Explore, taste, learn and connect - all in one place!
Who’s joining me from 12-13 October at BCEC? 🔥 Secure your trade pass today and save $39 using my code VIPGUEST. https://invt.io/1ixbnun66l6
Sunshine Coast Expo Cooking up mullet, whiting Johnny cakes and burnt pineapple and saltbush margaritas! Every day 9:30am, 11:30am and 1:30pm! Come taste those sour ooray and learn about our native ingredients with Dale Chapman Traditional Wellbeing on sale to take home
18/09/2026
I’m joining OzHarvest’s CEO Cookoff Brisbane on the 27th of October, cooking alongside CEOs and business leaders to help feed people in need. This year, 80 of Australia’s top chefs and 300+ business leaders across 8 cities are aiming to cook, connect and create change to help OzHarvest deliver five million meals. Find out more at ceocookoff.com.au 💛
14/09/2026
Discover native Australian ingredients, cooking over coals and the flavours of Country with Three Little Birds at the 2026 Sunshine Coast Expo.
If you love good food, cooking over fire and discovering new Australian flavours, come and join Three Little Birds Native Bush Cook at the Sunshine Coast Expo. Led by First Nations chef Chris Jordan, Three Little Birds brings together native ingredients, contemporary cooking techniques and the tradition of cooking over coals for a hands-on food experience that celebrates Australian produce and First Nations food knowledge....
Discover native Australian ingredients, cooking over coals and the flavours of Country with Three Little Birds at the 2026 Sunshine Coast Expo. If you love good food, cooking over fire and discovering new Australian flavours, come and join Three Little Birds Native Bush Cook at the Sunshine Coast Expo. Led by First Nations chef Chris Jorda…
25/08/2026
FREE Youth Cooking Classes Ipswich
Three Little Birds and Youth Retreat Centre are very excited to announce a free cooking class program in September for at-risk young people in Ipswich.
WEEK 1: Seafood & eating good
Learn how to cook fish - everything from choosing a fish, filleting, cooking & using the bones. Then, get creative in the kitchen making delicious & nutritious meals with food assistance boxes.
🎟️ Email [email protected] to book your spot!
🗓️ Saturday 5th September
⏰ 2-4pm
📍 Youth Retreat Centre
20/08/2026
14/08/2026
✨ A CULTURAL & CULINARY COLLABORATION ✨
What an incredible experience to be part of an evening where food, culture, storytelling and performance came together at QPAC.
Three Little Birds’ First Nations Chef Chris Jordan was honoured to collaborate with QPAC Executive Chef James Gallagher to create a bespoke three-course menu for MinterEllison’s guests in the newly opened Glasshouse Theatre.
Inspired by The Drover’s Wife – The Opera, the menu explored native Australian ingredients, contemporary techniques and traditional influences — from Gahnia and Yecora wheat damper with yabby to peppermint gum smoked kangaroo with charred native yam purée.
But this experience was about more than what was on the plate.
It was about connection to Country, sharing stories, learning from one another and creating meaningful experiences through food.
Working alongside the QPAC team was an opportunity to share knowledge around native ingredients and their cultural significance, while seeing how food can become another way of telling stories.
A huge thank you to QPAC and MinterEllison for creating space for this collaboration, and to everyone involved in bringing such a special evening together.
We’re proud to continue creating experiences where First Nations culture, food and storytelling take centre stage. 🖤💛❤️
📸 Photography: B’rit Mobbs
14/08/2026
Native Winter Mocktails: Discovering Australia’s Native Flavours One Sip at a Time
There’s something special about gathering around good food and drink, learning something new and connecting with the flavours of Country. This winter, Three Little Birds Events invites you to explore Australian native ingredients in a completely different way — through the art of the mocktail. On Sunday 30 August, join First Nations chef Chris Jordan at Third Space Collective in Woolloongabba for a relaxed, hands-on…...
Native Winter Mocktails: Discovering Australia’s Native Flavours One Sip at a Time There’s something special about gathering around good food and drink, learning something new and connecting with the flavours of Country. This winter, Three Little Birds Events invites you to explo…
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Woolloongabba, QLD
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