If you think that bush tucker means eating raw nuts and vegetables or unpalatable kangaroo steaks, think again.
The
Dilly Bag Bush Tucker Workshops present bush tucker cuisine in a whole new light. The workshops introduce a new range of products to its participants, and demonstrate contemporary bush cooking using delicious, unique recipes.
Participants are introduced to a range of new flavours (the bitterness of bush tomatoes, the sour sweetness of Davidson's plums, the gamey taste of emu) at this cooking school. A huge range of native products such as indigenous herbs, spices, fruits and meats are utilised. Students will learn how to source bush tucker and will be taught cooking techniques to get the best from these ingredients.
The adult's workshop takes place on Thursdays and Fridays from 11.30am until 1.00pm. Students receive a glass of Rainbow Juice (Davidsons plum, native lime, aniseed, lemon myrtle and lilli pilli fruits) on arrival and will sample dishes like Bunya nut pesto and crocodile and kangaroo sausages with mango and native mint chutney throughout the class.
The children's class also takes place on Thursday and Fridays from 11.30am until 1.00pm. Some of the products the children will sample includes Rainbow juice, bush tomato dip, wallaby salami and lemon myrtle cheesecake. Bookings are essential for both workshops.
If you've ever wanted to learn more about bush tucker and how to prepare it in your own kitchen, the Dilly Bag Bush Tucker Workshop will show you how.
