Senior Secondary 2

Students from SS2, who are also a part of the Hospitality group were invited this week to attend a Bush Tucker workshop held at the local high school. Guest chef Dale Chapman of My Dilly Bag engage the group easily with her hands on workshop. The students were encouraged to smell, touch and taste native ingredients before watching chef Dale use the ingredients to create Kangaroo Nachos infused with bush herbs and spices, Hibiscus & lemon myrtle tea and native plum white chocolate. This was a great opportunity for the students to see simple dishes created with foods not yet experienced.

“The lemon-myrtle leaves smelt strong but it was pleasant. Lemon-myrtle leaves were used to make a tea and cold punch for people to try. Kangaroo meat when it was cooking smelt nice. Herbs and spices from the natural Australian bush were nice and like the ones we use at home.”