A stunning menu designed by Aunty Dale Chapman (of My Dilly Bag), a proud Yuwaalaraay Kooma woman from Dirranbandi and one of Australia’s leading indigenous award-winning chefs using sustainable, ethically sourced bushfoods and local produce.
Aunty Dale working with talented chefs Kieron Anderson a proud Jinibara, Quandamooka, Kullilli man and Chris Jordan, a Koori man, will enhance this experience of surprising food, produce and culture in this authentic event.
Following a Welcome to Country by Jinibara Culture Man BJ Murphy, the evening will bring to life the three elements of this unique experience.
The menu has been designed to showcase First Nations culture and talent that is celebrated through a shared gourmet experience. The menu is complemented by matching drinks including vodka, gin and other exquisite spirits from local distiller Sunshine & Sons that bring you a little bit of everything you love about our part of the world. You may also wonder who else is joining this event that everyone wants to go to - come along to be surprised for yourself.
Forage. The forage experience will come to you with first hand accounts of the gathering of the bush foods from the indigenous foragers. With a unique cocktail from Sunshine & Sons you will be immersed in the forage with conversation from the indigenous foragers. Savour native ingredients from country through your senses of sight, touch, taste and smell with understanding of origin and purpose.
Fire. Raising the temperature, fire and heat are harnessed to transform the gathered foods for an experience to be shared. The First Nations chefs also have their own stories to tell you.
Feast. A unique gourmet experience is also a seasonal one. What we can tell you, without spoiling the surprise is that you will share a feast that starts in the sea but traverses the land paired with a zesty refreshment from Sunshine & Sons. You might not usually find an entanglement of scallops and crocodiles this far south but your taste buds will find the sweet spot in this spiced dish. Ethically sourced, slow roasted kangaroo paired with the most compelling flavour and colour of root vegetables will be like a festival on your plate and a party in your mouth. Seasonal fish with traditional herbs will round out the main thrill. Craving something sweet, a tasting plate of the season celebrating lemon myrtle, pepperberry and chocolate will be the perfect finish with an exquisite Wattleseed Espresso cheese.
No feast would be complete without extraordinary performances, live music and a boogie.
Local spirits, cocktails and matching wines have been selected for you and are included in the ticket price. Some menu variations may be required due to seasonal availability of some produce and ingredients. Please advise any dietary requirement which we will endeavour to meet - you will be advised if we are unable to meet your request.
Aunty Dale working with talented chefs Kieron Anderson a proud Jinibara, Quandamooka, Kullilli man and Chris Jordan, a Koori man, will enhance this experience of surprising food, produce and culture in this authentic event.
Following a Welcome to Country by Jinibara Culture Man BJ Murphy, the evening will bring to life the three elements of this unique experience.
The menu has been designed to showcase First Nations culture and talent that is celebrated through a shared gourmet experience. The menu is complemented by matching drinks including vodka, gin and other exquisite spirits from local distiller Sunshine & Sons that bring you a little bit of everything you love about our part of the world. You may also wonder who else is joining this event that everyone wants to go to - come along to be surprised for yourself.
Forage. The forage experience will come to you with first hand accounts of the gathering of the bush foods from the indigenous foragers. With a unique cocktail from Sunshine & Sons you will be immersed in the forage with conversation from the indigenous foragers. Savour native ingredients from country through your senses of sight, touch, taste and smell with understanding of origin and purpose.
Fire. Raising the temperature, fire and heat are harnessed to transform the gathered foods for an experience to be shared. The First Nations chefs also have their own stories to tell you.
Feast. A unique gourmet experience is also a seasonal one. What we can tell you, without spoiling the surprise is that you will share a feast that starts in the sea but traverses the land paired with a zesty refreshment from Sunshine & Sons. You might not usually find an entanglement of scallops and crocodiles this far south but your taste buds will find the sweet spot in this spiced dish. Ethically sourced, slow roasted kangaroo paired with the most compelling flavour and colour of root vegetables will be like a festival on your plate and a party in your mouth. Seasonal fish with traditional herbs will round out the main thrill. Craving something sweet, a tasting plate of the season celebrating lemon myrtle, pepperberry and chocolate will be the perfect finish with an exquisite Wattleseed Espresso cheese.
No feast would be complete without extraordinary performances, live music and a boogie.
Local spirits, cocktails and matching wines have been selected for you and are included in the ticket price. Some menu variations may be required due to seasonal availability of some produce and ingredients. Please advise any dietary requirement which we will endeavour to meet - you will be advised if we are unable to meet your request.