Tastebuds were tingling on Tuesday, 7th March as the Year 7 Home Economics class watched an Indigenous ingredients cookery demonstration at the QCWT delivered by their Indigenous Chef and industry partner Chef Chris, provided through the Gateway to Industry schools program.

Chef Chris, from Three Little Birds and Chef Cara, talked to students about native plants and bush tucker and used the natives that are currently growing in the Indigenous Edible Garden planted at QCWT in the cookery demonstration. Students touched, smelt and eventually tasted the Indigenous ingredients in some sweet and savoury dishes – Wattleseed brownies, Mountain Pepper marinated kangaroo with a bush tomato sauce, charcoal cooked yams and purple carrots with a lemon myrtle mayonnaise, and mini dampers with sour plum jam.

It was a worthwhile experience to learn about new and native ingredients that have been used in cooking and for medicinal purposes in Indigenous history for centuries. We thank the QCWT for the opportunity to attend.