Native Australian foods, also known as bush tucker, are gaining recognition for their cultural significance, unique flavours and health benefits. Ingredients such as wattle seed, finger lime, kangaroo and lemon myrtle showcase thousands of years of Indigenous knowledge and sustainable practices, while also inspiring modern cuisine. Year 8 students explored this by creating dishes with Indigenous herbs from the Concordia school garden, designing a food trail, and presenting information about the origins and uses of the ingredients. They did a fantastic job bringing these traditions into a contemporary context.

Mersina Harpas
Food Design Teacher