First Food Co takes you on a tasting journey through Indigenous foods, cooking techniques and culture, showcasing recipes from the Dale Chapman Coo-ee Cuisine Bushfood Kitchen Cookbook and highlighting the flavours and uses of Australian Native Ingredients.
Dishes made in this demonstration include;
Dale is an Indigenous woman, born in Dirranbandi in South West Queensland – Kooma tribal lands, and a fully qualified chef
Dale has been in the food industry most of her working life mainly in the Sunshine Coast region for nearly 32 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 throughout Australia and Internationally.
In 2004 and 2006, Dale was invited to the French Riviera (the Nice College of Hospitality) to teach the French to cook using our own native bush tucker products and to impart some of her Indigenous cooking techniques and recipes.
As a chef and teacher with Aboriginal roots, Dale’s goal is not only to introduce these unique foods and tastes to the public but also to re-introduce her People to using bush tucker again. Dale has a range of unique bushfood fusion products branded under First Food Co and Sacred Harvest with a specialist bush food catering.
Today, Dale’s expertise as a bush tucker chef is greatly sought after, including lecturing and demonstrating her special mélange of ancient Australian foods and contemporary cuisine in her own unique Indigenous style. She also conducts Bush Tucker workshops, professional development training.
|Caboolture||Wednesday, 16 May||10.30am - 11.30am|
Bookings for this event are required.
Please note: Due to website processes, sessions may fill prior to showing a 'booked out' or 'wait list' status online.