SA Event: Creative Native Foods Masterclass

NATIVE CUISINE MASTERCLASS

Andrew Fielke presents this masterclass at his premises in SA

Native Australian Ingredient Discussion and Tasting

A selection from the ingredients below are presented for tasting and discussion (subject to availability and time allocated)

Fruits Blood Limes, Desert Limes, Finger Limes, Lemon Aspen, Muntries, Native Currants, Riberries, Davidson Plums, Quandong, Sunrise Limes, Bush Tomatoes, Rain Forest Cherries, Rainforest Lychees, Rosella Flowers, Kakadu Plum, Wild NT “Peach”, Native Juniper etc.

Herbs+Spices Anise Myrtle, Lemon Myrtle, Cinnamon Myrtle, Pepper Leaf & Berry, Rivermint, River Mint, Wild Thyme, Peppermint Gum, Native Lemon Grass, Sea Parsley, Native Basil, Strawberry Gum, Scented Emu Bush, Boab “Sherbet” etc.

Acacia (Wattle) and other Seeds Desert oak (Dogwood), Elegant Wattle, Black Wattle, Whipstick Wattle, Halls Creek Wattle, Coastal Wattle, Cootamundra Wattle, Golden Wattle, Barrier Range Wattle, Manna Wattle, Sydney Golden Wattle, Sand Plain Wattle, Witchetty Bush Wattle, Broom Wattle, Kurrajong Seed

Nuts Bunya Nuts, Sandalwood Nuts

Salty Succulents & Vegetables Samphire, Karkalla, Sea Blight (Coorong & Kangaroo Island), Coastal and Old Man Saltbush leaves, Warrigal Spinach, Ice Plant, Native Celery, Young Boab etc.