An unforgettable week of learning, culture, and culinary experiences unfolded during the recent Djinda Ngardak First Nations Culinary Program held in Bunbury. Three Year 10 Students and members of the Polly Farmer Follow the Dream Program at our College embraced hands-on activities, explored bush traditions, and showcased their creativity throughout the event filled week.
Students began by covering hygiene basics, identifying commercial kitchen equipment, and practising precision cuts. French Pastry Chef Romain from Maison Lassialle demonstrated how to make Swiss meringue, and students piped their own before sampling desserts from his patisserie. Indigenous Chef Dan Lyndon introduced the concept of ‘story on a plate’ using bush foods such as wattleseed, lemon myrtle, and gubinge, which students will use to showcase desserts at the gala dinner held at the end of the week.
Students prepared emu sausage rolls and mushroom arancini alongside renowned chefs from Young George, Melissa Palinkas and Paul ‘Yoda’ Iskov from Fervor. They sampled a refreshing quandong, peach, and fig leaf cocktail before finalizing their dessert designs—each plate thoughtfully reflecting their cultural heritage.
Out of the kitchen students embarked on a bush walk to gather natural materials for eco-dye aprons, crafted small tools, and explored the rich knowledge of bush foods and traditional medicines shared by a local Indigenous family.
The group spent a day in Bunbury learning about recycling and waste, visiting the waste recycling center and, exploring the big dam, swimming at Honeymoon Pool before preparing for the gala event. The final night was a huge success – students demonstrated excellent teamwork and hospitality skills while serving dishes featuring oysters, emu, kangaroo, crocodile, yabbies, and bush food desserts. To top it off, Elizabeth Black was nominated as a Youth Ambassador for Prepare Provide Produce!
This camp was an enriching experience that combined cultural learning, culinary skills, and personal growth – an event that will be remembered for years to come. A huge thank you to Connellan Airways for their generous support, enabling our students to participate in invaluable experiences like the Djinda Ngardak First Nations Culinary Program. We are extremely grateful to Ms Kendra who passionately arranged this opportunity and supported our students to access such wonderful learning!
