Bush Foods

Teaching is just a natural progression of living on the land and knowing the plants and animals,” Schaffer says. “I learnt all about survival and safety in the bush and all of the bush skills. Being able to share that is part of my cultural practice and being on country

First Nations elder, Aunty Kris Schaffer, is an indigenous horticulturalist, bush food expert, educator, consultant and artist with a life-time’s experience of being creatively embedded in nature. She shares that knowledge by teaching how to grow edible native plants. Kris established Tasmania’s first nursery of Indigenous Tasmanian plants.
“Teaching is just a natural progression of living on the land and knowing the plants and animals,” Schaffer says. “I learnt all about survival and safety in the bush and all of the bush skills. Being able to share that is part of my cultural practice and being on country.”

Native bounty feast

Oysters

Chilled with saltbush crunch

Wallaby lahmajun

Grilled flatbreads with wallaby, tomato and herb filling

Sea parsley tabouli

Parsley and onion salad with lemon, using
east coast sea parsley

Vegan, GF

Toum

Whipped Tassie garlic dip

Vegetarian, GF

Fire roasted lamb shoulder

With fragrant green herbs and garlic

GF

Warrigal zhoug

Warrigal greens and chilli condiment

Vegan, GF

Fire roasted pumpkins

With tahini yoghurt and toasted pepitas

Vegetarian, GF

(Vegetarian option)

Walnut and garlic stuffed roasted beetroot

Vegan, GF

Kunzea knafeh

Pastry with kunzea custard filling and sugar
syrup

Vegetarian

Seafood brunch platter

Abalone fried rice

With local greens, egg and herbs

GF

Cray cakes

With dill and lemon mayo

GF

Oysters

And spicy tomato dressing

GF

Squid skewers

With saltbush and pepperberry

GF

Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
ErrorHere