Journalist, historian and naturalist living in Perth's eastern suburbs.
Published February 4th 2020
Update March 18th 2020
KARIJINI EXPERIENCE 2020 CANCELLED
Delicious Aussie tucker stars in unique Pilbara park feast
Enjoy a sumptuous long table high tea that celebrates native ingredients at the Karijini Experience.
They are perhaps not the kind of ingredients you'd come across for high tea at the Ritz Hotel in London, but Karratha's Bushlolly Café will be using a pretty posh set of ingredients for its special Bush Tucker High Teas at the Karijini Experience in Western Australia's remote north.
Aboriginal catering company Bushlolly specialises in native Australian foods and is putting them together in a particularly creative way for two high tea events as part of the Karijini Experience to be held in the spectacular Pilbara national park from April 14 to 18.
The long table high teas with live music will be held from 2.30pm to 4.30pm on April 15 and 17 in the stretch tent on the Karijini airstrip with tickets costing $80 each.
Bushlolly creates some spectacular desserts using native ingredients.
Try this for a menu:
Coconut cream poached chicken with lemon myrtle mayonnaise sandwich; beef and wattleseed meatballs with kutjura relish; chilled Exmouth prawn on a watermelon disk with whipped wild lime avocado, rivermint pesto and garnished with fingerlime pearls; Broome boab cupcakes with boab buttercream frosting; pepperberry and chocolate brownies; along with Bushlolly iced teas in rivermint, lemon myrtle and rosella.
Many of the ingredients being used are grown by Bushlolly at its own farm based in Reddy Creek South Australia.
One of Bushlolly's staff will MC the event and talk about the range of native ingredients it produces.
The range includes fresh and frozen native food, including fruit, vegetables and fresh herbs.
Cupcakes are on the menu for the Bush Tucker High Tea.
The Bushlolly Café in Karratha is named after gardangu, the local lolly from the wattle tree and forms part of the story of Aboriginal culture the café tells through its food.
Much of the produce is grown at Reedy Creek Nursery in South Australia, a commercial propagating nursery, owned and run by traditional owner from the Yaburara and Yindjibarndi tribes in the Pilbara, Triscilla Holborow.
It aims to promote Australian native food by supporting a network of production sites within traditional Aboriginal communities and providing Indigenous Australians with training and jobs.
Bushlolly wants to create an identifiable Australian cuisine that Australians can be proud of, but also encourages Indigenous people across the generations to take pride in their traditions.
Juicy quandongs are a popular ingredient for Bushlolly delicacies.