We are regularly asked about growing and using indigenous foods in our kitchen and garden classrooms, and this year Jude Mayall joins us for a hands-on workshop to show you the beautiful flavours that can be created with Australian native plants. A must for those who want to expand their knowledge in the kitchen!
Please tick 'Kitchen Sessions Continued' in Session 3, as you will remain in this workshop for the full 2 hours.
Details
Hosted by Jude Mayall of Outback Chef, the session will begin with a brief discussion on native food, with samples and tastings, and an overview of how native food knowledge has been passed down through generations. Jude will also run through preparing bush foods, for example when to use bush tomatoes and how to hydrate quandongs, as many ingredients are sold dried. The group will then move onto preparing an array of stunning bush food dishes.
An art curator, Botanical artist and speaker on Australian Aboriginal art and culture, Jude Mayall has been heavily involved in Australian Aboriginal art for over twenty years. She was a regular speaker on Understanding Aboriginal Art at the Centre of Adult Education for Victoria and has curated exhibitions in Australia, the United States, Europe and Canada. Among those, an exhibition of Aboriginal art and sculpture featured in complementing a new range of Outback Furniture in Australian timber for US manufacturer, Kimbal Furniture. In Osaka, Japan, an exhibition featured works by both Indigenous and botanical artists showing art from a cultural as well as horticultural aspect.
During Jude's involvement in Aboriginal art and craft she learned a lot about bush tucker and bush food from the Aboriginal women who taught her through their vibrant and colourful paintings. These paintings not only increased her knowledge but also fuelled a desire to go further with Australia's native bush food.
Jude is originally from the land in country Victoria; she grew up with a love for art, food and cooking. Her mother was an innovative cook and taught her the traditional methods of food preparation, but encouraged experimentation where the good, the bad and the downright unedible can happen!!!
Outback Chef is about showcasing Australia's native cuisine and teaching the best way to use the many herbs, spices, fruits and berries that grow naturally in this country.
Additional Details
Please wear comfortable clothing for kitchen and garden workshops and closed shoes. Bring a hat/wet weather gear/sunscreen as appropriate, a camera, notebook and pen.
Using indigenous flavours in the kitchen, with Outback Chef Jude Mayall
We are regularly asked about growing and using indigenous foods in our kitchen and garden classrooms, and this year Jude Mayall joins us for a hands-on workshop to show you the beautiful flavours that can be created with Australian native plants.
Free!
In stock