Putting bushfoods on the table during NAIDOC

The NAIDOC Week with SARDI event at Beltana Cafe, McLeod House at Urrbrae at 3:45 pm on Thursday 11 July is aimed at raising awareness of native plants and their connection to First Nations culture.

The event will also include the launch of Australian Native Plants: Sharing Knowledge for a Healthy Future book, the introduction of Australian bush-inspired sauces from Spring Gully, native plant displays, a native foods sensory experience and First Nations cultural activities conducted under the guidance of Red Centre Enterprises, First Nations Elders and the wider community.

Australian Native Plants: Sharing Knowledge for a Healthy Future is the result of a collaboration between SARDI and Yuandamarra at Red Centre Enterprises and is a collation of educational information sheets on various native plants including river mint, lemon myrtle, curry myrtle, native lemon grass cut leaf, strawberries and muntries. Featuring artwork by Iman/Bundjalung artist Aunty Bindi Waugh, each plant profile discusses its uses and cultural and traditional significance.

It is the first of a planned series of booklets that will help educate the public on the importance of the many plants in the Australian bush that served as food and medicine staples for thousands of years. It is also hoped the booklets, information sheets and associated website information will help educate young First Nations people and encourage pride in their history and culture.

The new Spring Gully Foods native foods inspired products to be launched at the event includes Bush Tomato Sauce, Lemon Myrtle Sauce, Quandong and Chilli Sauce harvested from South Australian First Nations communities, providing an authentic taste of Australia.

For more information and to register for the free event, see NAIDOC Week with SARDI.