The proceeds from this delicious event form part of Slow Food Brisbane and Slow Food Noosa’s contribution to Dale Chapman’s participation in the forthcoming Indigenous Terra Madre event in Japan, 11-14 October, 2019. Thank you to Professor Bronwyn Fredericks (Pro Vice Chancellor, UQ (Indigenous Engagement) without whom the day could not have happened and to Professor Melissa Fitzgerald Deputy Associate Dean Research (Research Partnerships), Faculty of Science, UQ (Agricultural Science and Indigenous garden) whose support and guided tour of the Indigenous garden was so valuable and informative.
Without a doubt the lunch was a wonderful occasion and an outstanding success in bringing communities together. It showcased and celebrated the UQ bush garden project and the innovative creations of two of the Masters students in the Indigenous Science Courses. In addition, all present were delighted to experience Dale’s extraordinary capacity as a bush tucker chef. We were also privileged to observe first hand her ability to articulate what she is doing and to witness how her passion for and knowledge of bush foods is pivotal to her role as a mentor for future researchers, chefs and bush tucker entrepreneurs. For Slow Food members and friends the guided explanation of the bush garden provided by Professor Melissa Fitzgerald was fascinating.
What a celebration of tantalising Indigenous food tastes. Compliments to Dale and her team for providing a simply amazing meal and for sharing her expansive knowledge of bush foods and Indigenous cuisine! Thank you.
Also congratulations to the guest speakers, students Tom Hay and Joe Nastasi who were winners of University of Queensland’s Australian Bush Food ‘Masterchef’ event, Reinventing Aussie Cuisine(2018) which was part of UQ’s Bush Foods of Australia course.Theircontribution to this lunch event was valuable and extremely interesting – it offered the prospect of exciting innovations with bush foods.
Noelene McBride, Co-Leader, Slow Food Brisbane
Here’s what we ate:
Entree – Bunya Nut Soup
Share platters of BBQ chicken with lemon myrtle and coconut sauce, Crocodile chipolatas with wattle seed and onion jam, kangaroo curry, couscous with native turmeric and riberry salad.
Dessert – Finger lime and white chocolate cheesecake (GF)