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The Dilly Bag Bush Tucker Workshops |
Bush Tucker Workshops can be designed for groups ranging from Professional Chef's wanting to extend their expertise, to Special Interest Groups, Corporate Bonding Sessions, Clubs, Churches, and whatever or whoever can derive benefit from a fun and very enjoyable learning experience!
 Introduction to Bush Tucker Workshops
This workshop is designed for participants to become aware of the unique range of flavours and textures of bush tucker and to discover ways to incorporate these foods into our daily lives.
It’s fun, educational, and tastes sensational!
Participants will be presented with a wide range of native products, cooking techniques and indigenous herbs, spices, fruits and meats in their traditional forms.
Contemporary culinary delights such as lemon myrtle biscuits, bush tomato dip, rainbow juice and emu kabana.
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Number of participants - 10 people min - 100 people max
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1.5 Hours duration
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Pres-school to year 12 and adults
Workshop Venue - The Gum Nut Bistro, Pomona. (Seats 100 people)
These workshops are able to cater for your Corporate or Community Events.
Please see "Upcoming Events" for more details.
| “The Bush Tucker catering provided for our function was of very high standard, and Dale’s personal touch of introducing herself and describing her dishes was most appreciated. |
Lilli Pilli Fruits |
I have no hesitation in recommending the Dilly Bag for all corporate and private functions."
Amy Cooper;
Sustainable Ecosystems;
CSIRO”
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Bunya Nuts
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Davidson's Plums
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Bush Tucker Workshops - Adult's Group
Thursday & Friday
Bookings Essential
POA
Duration of 1.5 hours
11.30am to 1.00pm
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11.30am - Arrival, Rainbow Juice ( Davidson’s Plum native limes aniseed myrtle,
lemon myrtle, lily pilli +Soda) Seating and welcome |
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11.45am - Introduction to Bush Tucker Workshop
Each table will receive a tasting platter of wild herbs and spices |
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12 15pm - Each table will receive the following dishes
· Bush Tomato Dip Flinders, Bunya Nut Pesto & Emu Cabana, Wallaby Salami
Quandong chutney with Damper
· Dorrigo Peppered Battered Barra Bites with Native Lime Tartare
· Crocodile, & Kangaroo Chipolatas with mango and native mint chutney
· Lemon Myrtle Cheesecake & Roasted Wattleseed ice-cream
· Native Teas & Wild About you chocolate
· Q&A can take place while dinning |
Completed by 1.00pm
Please note due to seasons and availability of products the menu may change.
Designer Workshops – “Cooking with Bush Tucker”
Dale works closely with the client to design a menu that will take you on a food journey, tantalizing your imagination and tastebuds whilst you learn how to cook with indigenous meats, herbs, nuts, seeds and fruits.
* Private classes of small group’s - max 10 people.
* Make an on line booking or give Dale a call.
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