Koorie Kitchen Experience

On Tuesday March 3rd, our Koorie students, alongside Mrs William, cooked up a storm in the kitchen, celebrating traditional flavours and cultural learning through food.

The menu featured a beautiful selection of berries, leafy greens, and root vegetables — ingredients that reflect the rich food sources traditionally gathered from the land. 

For protein, students prepared kangaroo, chicken, and duck, seasoned with native spices including lemon myrtle and saltbush, along with other traditional flavourings. Some dishes were carefully improvised to closely represent the foods that would have originally been sourced and cooked.

The students embraced the experience with enthusiasm and curiosity — and there has already been talk of trying crocodile in a future session!

To finish, we enjoyed stewed blood plums, a close representation of Gubinge (also known as Kakadu plum). While staying true to tradition, we may have indulged just a little — whipped cream was available for those who wished to add a modern twist.