Comfort Cooking with Native Foods

Cosy up this winter with Three Little Bird's ultimate Blak comfort food cooking class! We’ll start with a guided stroll through Northey Street City Farm, uncovering the incredible native ingredients growing all around us. Then, it's time to cook! Together we'll prepare a nourishing soup, myrtle curry, warming drink, and a nostalgic dessert, all celebrating the native foods that have sustained communities for tens of thousands of years. Come along for a fun and delicious way to embrace the cooler months, because nothing beats a home cooked meal made with love and culture. Anyone for crocodile sausages?!

What's on the menu?
- Pumpkin soup with bauple & crispy saltbush (vgf)
- Curried crocodile sausages & bunya (vgf option available)
- Myrtle spiced rice (vgf)
- Native spiced hot chocolate with bauple milk (vgf)
- Wattleseed & ooray golden syrup dumplings

Youth Offer

This workshop is suitable for teenagers, accompanied by mum, dad or another adult guardian, who has also paid to attend the workshop.

First Nations people offer

Folks who identify as First Nations will receive a 10% discount.

About the Facilitator

Chef Chris Jordan connects with his First Nations ancestry through cooking with native ingredients. Alongside his business, Three Little Birds, he has held collaborative, pop-up dinners that grapple conceptually and gastronomically with Indigenous food sovereignty, cultural dispossession and climate change. By using native ingredients and ancient knowledge of customs and techniques, our food not only tastes good but also acknowledges, educates, and celebrates the unique culture and natural resources that Australia has to offer.