Myrtle Fermented Cabbage

To celebrate the launch of My Dilly Bag and our virtual online workshops we’re sharing our recipe for delicious fermented cabbage with three different myrtles. We’re currently in the process of filming our Native Sustainable Seafood and Fermentation Class. Due to COVID-19 we’re unable to hold our events and pop-ups so we’ll be sharing ourContinue reading “Myrtle Fermented Cabbage”

Bush Food Feast @ Woodford Folk Festival

Unfortunately this year’s Woodford Tree Planting Festival has been cancelled. But We thoroughly enjoyed cooking along side Aunty Dale Chapman and partnering with Sobah native non-alcoholic beverages over New Years 2019. Woodford Folk Festival is held annually over six days and six nights, from Dec 27th through to January 1st. More than 2,000 local, national andContinue reading “Bush Food Feast @ Woodford Folk Festival”

Summer Pop Up at Wandering Cooks

From October 2019 we started to test our food concepts every Friday night, Saturday lunch & dinner at the friendly warehouse of Wandering Cooks. It was such a great experience full of laughter, local produce and even a mention in Brisbane Times! Wandering Cooks Wandering Cooks is the hub of the Brisbane food community, unitingContinue reading “Summer Pop Up at Wandering Cooks”

Slow Food Brisbane Dinner

On Monday we cooked a dinner for The Supper of Indigenous Tastes – Celebrating Slow Food Brisbane’s Terra Madre Japan and Slow Cheese Italy 2019 Attendee Experience & AGM. On the menu was: Myrtle & paperbark smoked chicken Saltbush & seaweed kanagroo loin cooked in Fair Game Venison jus Orange & myrtle carrots and ancientContinue reading “Slow Food Brisbane Dinner”

Elysian Retreat, Whitsundays

I was lucky enough to be a part of the opening of The Elysian Retreat on Long Island In The Whitsundays Queensland. I worked with the General Manager Charlton to set up the kitchen for guests on their 100% solar powered and rain water eco-friendly project; the first of it’s kind on The Great BarrierContinue reading “Elysian Retreat, Whitsundays”