Palawa / Tasmanian Aboriginal food and cultural experience
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Who is Katana Mansell and what is Palawa Kipli?
Hello and welcome to Talking Tourism, the podcast series, especially for tourism operators and industry professionals. I'm Rachel Williams and I'll be your host for today's episode. Talking Tourism is an initiative of Tourism Industry Council Tasmania. TICT is the peak body for the tourism industry in the beautiful state of Tasmania. If you're a regular listener to Talking Tourism, welcome back. Great to have your company. And if you're a first time listener, Listener, welcome. We hope that you enjoy today's episode. Remember, there are now more than 150 episodes of Talking Tourism Conversations, and they're available from wherever you access your podcasts, or you can simply stream them on the TICT website at ticct.com.au.
Today we are recording this podcast on the lands of the Pallowa and Pacana, and TICT offers. Its respect to the Tasmanian Aboriginal people, their elders, past and present, for their enduring care and management of these islands. Today's episode is brought to you by our partner, Steadfast Taswide. Steadfast Taswide is part of Australia's largest general insurance broker network, the Steadfast Group. Leveraging Steadfast Scale allows clients to have access to a wide range of insurance companies. Companies, a broad range of products, exclusive policy options, and of course competitive pricing. And when the time comes and you need to make a claim, you will have the backing of Steadfast behind you. So a big thank you to Steadfast TASWide for their generous support of TICT and for helping to make this episode of Talking Tourism possible.
Well, let's get started because I'm very excited to have today's conversation with the wonderful Katana. Mansell. Katana is a proud Pallowa woman, aged 24, and is the dynamic force behind the Paloa Kiply, Tasmania's only Aboriginal food business. Katana has been an integral part of Palawa Kiply since the age of 17. In 2020, she transitioned into a full-time role at the Tasmanian Aboriginal Centre, where she now serves as the business manager, cook, tour guide, and And public speaker for Pallowa Kiply, advocating for sovereign food and land rights. Her dedication to Pallowa culture and community shines through her diverse roles from leading Bush Tucker tours to delivering statewide catering, hosting cultural dining experiences, conducting educational workshops, and speaking at major local and interstate events, advocating justice and rights for her community.
within the native foods industry. So a very big welcome to Katana Mansell to Talking Tourism. Thanks for having me. That sounds like a very, very varied job description that you have there. It sounds like you're a busy woman.
How did Katana’s childhood and move to Hobart shape her connection to Palawa food?
Very busy. Tell me a little bit about yourself, Katana. I understand that you have spent some time up here in Lonceston, but you're now based in Nippaluna Hobart.
Yes. I was brought up in Lonceston and then made a move with my mother to Nippaluna Hobart and just really to see what new opportunities could come about for both of us in our careers and With the kind of description you just heard, it did work out for me. So I'm really glad that I took that step. But also just the whole connection of my community and culture has always been something I've been brought up with since I was a little kid. And so having two different communities, um, all being Palawa, but uh you always get different groups no matter where you are in the state. So it's great to really connect with more of the South Mob and to be able to showcase Aboriginal food in such a mind kind of populated area in Nippeluna than Lonceston.
Tell me about your first food memory. Do you have something that really stands out that defines food in in your journey? Hundred percent
would be uh the Yula mutton bird. So mutton bird has been something our community have been harvesting for thousands of years, and it's the oldest continuing cultural food practice in the world. So to be a part of that is something really special to our hearts and I mean mutton bird is a very unique flavour. It's similar to kind of like a fishy, quail, chicken flavour.
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Chapters
8 chapters
1
Who is Katana Mansell and what is Palawa Kipli?
0:07–2:48
2
How did Katana’s childhood and move to Hobart shape her connection to Palawa food?
2:48–5:26
3
Why is the Yarra (mutton‑bird) harvest considered the oldest continuous Aboriginal food practice?
5:26–9:15
4
What does a typical mutton‑bird harvesting season look like on Babel Island?
9:15–12:58
5
How does Palawa Kipli turn traditional bush foods into modern catering and tourism experiences?
12:58–15:45
6
What practical steps can tourism operators take to integrate Aboriginal ingredients and storytelling?
15:45–18:15
7
How can visitors learn about and use native Tasmanian seasonings like kunzia, pepperberry, and salt‑bush?
18:15–23:17
8
What is the future vision for Aboriginal‑led food tourism in Tasmania?
23:17–27:15