About this Event
This event is sold out. Please register to join the waitlist.
About This Event:
In this interactive cooking demonstration, children will learn about local bushfoods and their traditional and contemporary uses, as they assist in cooking kangaroo meatballs with a native pepper-berry tomato sauce. The session includes 'hands on' with native plants and traditional resources.
Koori Kinnections is a 100% owned and operated Aboriginal Cultural organisation, delivering educational tours, cultural consultation, bushfood catering and interactive workshops for all ages.
About the facilitators:
Trent Kelly
Trent Kelly is a proud Yuin and Wailwan man. Trent was born and raised in the LaPerouse Aboriginal community in South Eastern Sydney on Dharawal country. He draws his cultural knowledge from his family, community and co-workers and strives to extend and deepen this knowledge as he believes that cultural education is a lifelong endeavor.
Trent has worked in education for many years including high schools and primary schools, and was a participant in The Aboriginal Cultural Residents Program, an initiative by the University of New South Wales to place Aboriginal cultural educators into primary schools.
Bindaray Buchanan
Binda Buchanan is a proud Gumbayngirr woman from Bowraville, NSW. Binda grew up on Country learning from her elders and community.
A trained chef, Binda developed her skills under Aunty Beryl Van Opoloo, renowned bushfood chef at the National Centre of Indigenous Excellence (NCIE). Bindaray brings this experience into her work with Koori Kinnections through a focus on bushfoods, bushfood cooking classes and bushfood catering.
Cost: Free
Age: 4-14 years
Experience: No experience required
Equipment: All equipment provided.
Allergy Information:
Please read carefully through the allergens listed below before booking for this workshop. Unfortunately ingredient swaps will not be available, but sauce and meatballs will be available to taste separately to accommodate dietary requirements.
Sauce ingredients: olive oil, onion, garlic, tomato paste, passata, paprika, mountain pepper, salt, sugar,
Meatball ingredients: kangaroo mince, breadcrumbs, salt, garlic granules, onion flakes, water.
Accessibility Information:
Georges River Libraries is committed to providing inclusive library services and programs. Please email [email protected] or note down your requirements or support needs in your event registration.
Terms and conditions:
- For participants aged 12 years and under, parents and/or guardians of children must remain in the library for the duration of the program. For safety reasons, one parent/guardian can only be responsible for a maximum of 4 children (1:4 ratio).
- For participants under the age of 16, parent and/or guardian contact details must be provided at the time of booking.
- Ticket-holders will be admitted first as priority entry. Any remaining spots will be offered to walk-ins on a first-come, first-served basis based on the event's capacity.
- Please secure your ticket and arrive on time so the session doesn't fill up as latecomers may forfeit their spot to walk-ins.
- The library does not endorse or promote any products which may be used in the workshop.
Event venue & nearby stays
Hurstville Library, Queens Road, Hurstville, Australia
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