Bushtucker Foods

Sat 11th June 9.30am with Dale Scott

Come along to this workshop where you will be able to engage all your senses of sight, sound, taste and smell as well as your spiritual connection

Dale will be bringing along an assortment of raw ingredients for a ‘show and tell’ as to their culinary uses – ingredients such as Lemon Myrtle Leaf; Native Aniseed Leaf; Cinnamon Myrtle; Wattleseed; Bush Tomato; Bunya Nuts and Warrigal greens.

There will also be a limited amount of prepared food items for tasting – Bush Dukkah; Sticky Bush Tomato Balsamic with Warrigal Greens Damper; Bush Tomato Dip with Bunya Nut Pesto Crackers; Coolamon’s Sauces, Jams and Relish; Spiced Kangaroo; Ooray and Lemon Myrtle Drink  (please note some food items may change due to seasonal availability)

Dale is an Indigenous woman, born in Dirranbandi in SW Queensland – Kooma tribal lands, and a fully qualified chef, and resident of the Sunshine Coast since 1976.
Dale has been in the Food Industry most of her working life, mainly in the Sunshine Coast region for nearly 35 years. From French cuisine to contemporary Australian, Dale’s experience is varied but she is most passionate about bush tucker and has promoted its use for a number of years through her own business known as The Dilly Bag Bush Tucker Products and Learning Programs which she set up in 2000 with nothing more than a few dollars and a little dream.
Dale now has expanded her business to a boutique and unique gourmet food range of bush food, Coolamon Food Creations – Bronze Medal winners at the Sydney Royal Food Show 2012.

Entry by $5 donation

Bookings are NOT required for any of these workshops unless specified.