Suitable for 14 year olds plus
Join Chef Robyne Low on an exciting culinary journey across the Australian landscape to discover various ingredients that are unique to this country
Bush Tomato Baked Ratatouille; Wattleseed & Cinnamon Myrtle marinated Red Kangaroo fillet with Quandongs & Greens; Warrigal Greens & Saltbush Gozlemes;
Chicken with Coconut, Native Lemongrass & Desert Lime with Rice; Braised Native Thyme fennel; Boiled Orange and Finger Lime Cake with Native Plums
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
** 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.