Bush Tucker Masterclass
Time Out says
Dive headfirst into the fascinating world of Australian native ingredients with an Indigenous expert
By now, you've probably had finger lime on your avo toast, lemon myrtle in your herbal tea and Davidson plum in your ice cream. Native ingredients are everywhere these days, from your local café to your favourite fine diner, but beyond what ends up on the plate is a culture and history that's rich with tradition, stretching back tens of thousands of years.
Sharon Winsor is a Ngemba Weilwan woman, and the founder of Indigiearth, an award-winning retail and food service business based in Mudgee specialising in premium, ethically sourced and sustainably harvested bush foods. On Thursday, February 27, join her for an evening introduction to bush foods from across the country and learn more about the traditional Aboriginal diet and lifestyle, as well as cooking methods and medicinal benefits of the ingredients themselves.
You can expect an extensive display of native fruits, plants and other food sources, which you'll be able to try in raw form, in addition to canapés and drinks made with the likes of green ants, sea parsley, Kakadu plum, native thyme, crocodile, emu and more.
Tickets to the two-hour session are $145, with all proceeds going to Winsor's brother, Harley, a pair skater who is the first Aboriginal Australian to compete in a Winter Olympic Games and hopes to represent Australia again but no longer has the funding or sponsorship to continue competing on a professional level. He'll be on hand, too, to share his story.
Space is limited to just 40 people, so get in while you can.