Join Chef Robyne Low on an exciting culinary journey across the Australian landscape to discover various ingredients that are unique to this country
Selected dishes: Native Australian Breads with smoked Macadamia Nut Butter; Seared Red Kangaroo fillet with sauteed Warrigal greens, Aniseed Myrtle Heirloom Carrots; Pepperberry Native Sage Goat’s Cheese and Watleseed crackers; Sweet dessert of Geraldton Wax Posset and Davidson Plum Compote
Sourced with respect for indigenous wild harvesters through Australia and primarily Western Australia, ingredients such as munthari berries, pink berry, lemon aspen, river mint and some fabulous native Australian game meats
At our newly designed hands-on Culinary Workshop all participants will team-up to pairs following the same recipes guided by our chef to cook selected dishes while enjoying the delicious tastings of your own making!
** RiverMint Dining and The Cooking Professor recognize the traditional custodians of this land, sea and community. We pay respect to elders past, present and emerging. We feel privileged to be able to work with native ingredients in keeping with the Noongar Six Seasons and value the guidance and knowledge imparted by the Aboriginal community.