Time: 6.30-8.30pm

Venue: Club Redfern 2/159 Redfern Street, Redfern

Tickets: $25 includes pizza and your playing card, available by email info@purplegoanna.com.au

More information see attached TRIVIA FLYER

One of the north coast’s rare bush foods, the Davidson’s plum, is a popular ingredient in gourmet jam, wine, ice-cream and sauces.

It has been a staple of the indigenous diet in the rainforests of Queensland and northern NSW for thousands of years.

Now Southern Cross University researchers are investigating its health benefits and they are looking for volunteers to help test its potential anti-ageing properties.

For more information about taking part in the study, contact Shelley Robinson by calling 0419 098 018 or email plum@scu.edu.au.

Read the full story at http://echonetdaily.echo.net.au/bush-food-may-halt-ageing-process/

Read and see more about the day on their website. For further information about the event and to donate, visit www.ceocookoff.com.au

Co-owner Mel Togo is delighted their hard work is being rewarded “We have set ourselves up to be flexible, affordable and mobile, and it shows that our clients have been delighted to work with dedicated caterers to make their events memorable”, she said.

Since it started in 2008 Allrounders Event Catering has offered a smorgasbord of speciality menus from outdoor function finger foods to formal event catering, incorporating modern native Australian ingredients and techniques.Recently, the company offered a cake service, so now tiered, white wedding and novelty cakes can be designed by the bride in collaboration with the company’s in-house baker.

Allrounders Event Catering is reported to be the first Indigenous recipient of these awards. Co-owner and Head Chef Beau Togo says that “We’re very proud to win this award, and we are even prouder that an Indigenous business won Best Caterer.”

Allrounders services Northern NSW and South-East Queensland, more details — including menus — can be found on their website: www.allrounderseventcatering.com.au
or by calling Mel on 0432 555 242.

The guide was funded by the NSW Board of Vocational Education and Training (BVET) and the content was prepared by Klara Marosszeky. Design including some photography by Alissa Wagner and artwork by Aunty Fay Smith.

Download a PDF of the Final_Herb_Guide_2006.

Gaagal! Poster

Hosted by Bushfood Sensations and Yarrawarra Aboriginal Corporation, Gaagal! will take place at Yarrawarra, Corindi Beach, on Friday 19 and Saturday 20 October 2012.

For more information, please visit Yarrawarra Aboriginal Cultural Centre’s WEBSITE

Entitled ‘Local Heroes’, the article, by Sheridan Randall, calls for more chefs to use native ingredients in their menus, arguing that with a focus on reflecting national identity becoming stronger in the culinary world, Australia should stop looking to Europe and Asia for its only inspiration … read the article online here.

12 shucked Nambucca River oysters
6 carrots juiced (you will need 200ml of juice)
1½ tablespoons of lecithin
2 tablespoons lemon juice
100ml thickened cream
Finger limes – to decorate

Warm the carrot juice to body temperature – remove from the stove. Add the lecithin and stir. Season to taste. Set aside. Mash two avocados with 2 tablespoons of lemon juice. Push the mixture through a sieve. Add 100ml of cream which has been gently whipped into very soft peaks. Fold into avocado mixture and season to taste.

Squeeze pulp from finger limes and remove seeds. Lightly pulse the carrot mixture until foam rises – set aside to settle. Place the mousse on the oysters.
Put the finger limes on the mousse and spoon the carrot foam on top.

Yarrawarra Cultural Centre and Bushfood Sensations are joining together to create a wonderful celebration of local produce, food and crafts.

The theme for the Gaagal Cultural Celebration is the Ocean (Gaagal = ocean)
to promote local products and produce and to showcase Aboriginal culture, skills, lifestyle and culinary talents to a wide audience. We welcome and encourage non-Aboriginal participation in Gaagal!

The day will have a market theme with stalls, a variety of free workshops, music and an outdoor cinema in the evening. There will be children’s activities and an Art Exhibition of local works in and around the gallery. Some of the workshops confirmed include grass weaving, Didge playing, painting, screen printing and dance.

We encourage all types of stall holders, food venues and producers to consider having a stall. Priced from only $20 they are a great way to get your products out there! We are encouraging non-Aboriginal people to join us in our celebration and welcome them to participate in the festival and to sell their products.

e mail dine@jaaningtree.com.au for an application form today !