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Native Australian Game & Herbs Workshop with Robyne Low

Chef: Robyne Low | A$90 | November 27 | 10am - 12pm

Quick Details

Pair Price includes 2 people

Join Chef Robyne Low on an exciting culinary journey across the Australian landscape to discover various ingredients that are unique to this country.


  • Wattleseed marinated kangaroo fillets with salt bush greens, rosella and quandongs
  • Australian Red back ginger and native lemongrass coconut fried chicken with fingerlime
  • Braised fennel with lemon aspen
  • Kutjera layered ratatouille with bush basil
  • Native citrus puddings with yoghurt, Munthari berries and Davidson plum.

Sourced with respect for indigenous wild harvesters and local suppliers here in Western Australia and throughout Australia, as well utilising home-grown herbs and spices.

This insightful workshop introduces attendees to new and exciting ingredients such as munthari berries, lemon aspen, river mint, bush basil, bush tomato (kutjera), fingerlimes and Kakadu Plum (gubinge). The class works together to create a river mint spinach gozleme, wattleseed marinated kangaroo fillets, which they learn to cook on the grill ,and an Asian influenced chicken dish using Red back ginger, native lemongrass and coconut. Learn how to use the native ingredients of Australia in your home kitchen.

Chef Robyne Low’s ‘RiverMint Dining’ catering 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.

Suitable for 14 year olds plus