Australian Native Cooking Classes
In one of the most multicultural countries in the world,Australian’s take pride in embracing a vibrant and culturally diverse food scene. What comes to mind and appearing in most polls for Australia’s National dish is Roast lamb, BBQ, Fish (‘n chips) Tim Tams, Vegemite and then the debate kicks off with which country on what side of the Tasman can lay claim to Lamingtons and Pavlova.
We know that food itself creates a wonderful connection with time, geography, traditions, storytelling and understanding people and their culture. Our hungry minds have become intrigued within indigenous cuisine with growing recognition for the tremendous nutritional value and interesting recipe range using Australia’s native food. Food provenance, promoting local sustainable produce and superfood trends have created a specific interest in Australia’s Native and “Bush Tucker” food.Otao Kitchen expert chefs in sharing their love of creating delicious food is excited to explore the native Australian fruits, herbs and seeds and animal sources such as Kakadu Plum, Quandong, Finger Lime, Wattleseed, Lemon myrtle, Mountain Pepper, Bush plums, Kangaroo and Fish.Food that provided abundance, nutrition and diversity as a food and medicine source for Aboriginals for tens of thousands of years!
Otao Kitchen in Going Native Australia recognises some of Australia’s true local sustainable foods using flavourful ingredients for you to prepare and share a 3-course meal. This is a unique cooking and dining experience where you will have a deeper understanding for the amazing value of Native Food to your health, the environment and of course their delicious culinary uses and wide array of recipes.Otao Kitchen with Going Native Australia Cooking Classes recognises some of Australia’s true local sustainable foods using flavourful ingredients for you to prepare and share a 3-course meal in the beautiful urban kitchen space in Richmond.
This is a unique cooking and dining experience where you’ll have a deeper understanding for the cultural significance as well as the amazing value of Native Food to your health, the environment and of course their delicious culinary uses and wide array of recipes.
• Embracing local and sustainable native ingredients and bush food
• Learn the methods are used in preparing and cooking bush foods
• Hands on Cooking of a 3 course menu using the local and native ingredients
• Explore Native Herbs and Spices
• Enjoy a social cooking and dining experience
• Demonstration and hands on cooking, learning about the ingredients and cultural connection
• Preparation, Cook and plate up your dishes
• Sit and eat together at the end with a glass of local wine or beer
• Tasmanian Oysters with Mignonette
• Wattleseed and Beetroot Salad with Fingerlime Creme Fraiche and Seaweed Oil
• Smoked Kangaroo Tenderloin or Lamb Racks with Taro and Beurre Rouge
• Murray Cod or Barramundi Steamed in Banana Leaf
• Damper ‘Flatbread’ with Mountain Pepper
*Dietary requirements catered for wherever possible