This month’s HT has been peppered with information about the upcoming Rangebow Festival, and one of their events, Forage Fire Feast, is a must for anyone who enjoys cooking with bush foods and local produce.

Aunty Dale Chapman (of My Dilly Bag cookbook) is a proud Yuwaalaraay Kooma woman from Dirranbandi and one of Australia’s leading Indigenous award-winning chefs.

HT Editor, Victoria, enjoyed one of Aunty Dale’s cooking workshops a few years ago at the Maroochy Regional Bushland Botanic Gardens, where she sampled incredible creations using lemon myrtle, wattleseed, pepper berry, bush tomatoes and native lemongrass, amongst other local ingredients.

“Some of Aunty Dale’s recipes were ‘classic’ savoury dishes and desserts with her own bush food twist, and others were inventive and different from anything I had tried before, and all were absolutely delicious,” said Victoria.

“I came away raving about the day to my family and friends, and feeling inspired to try using more bush foods in my own cooking.” 

Aunty Dale explained her ethos for this upcoming event: “I have been inventing recipes for many years and working with local producers who have a passion for what they do.  We use native ingredients like ultra-aromatic ingredients like lemon myrtle, what a taste sensation.  

“With menu recipes and ingredient lists for event guests this culinary experience won’t stop at the feast! I would love to see even just one bush food used in everyone’s home, that would be a great achievement.  

“We need to increase awareness in the community to grow bush foods and use the products at home.”

Aunty Dale will be working with talented chefs, including Chris Jordan of Three Little Birds, a Koori man, to bring Forage Fire Feast – a First Nations Gourmet Experience to the hinterland.

“As I reconnect with my ancestry through education and experiences, I want to share that through food and create something that showcases Indigenous knowledge and native food personally,” Chef Jordan shared.  

“This journey encourages the creativity and style you’ll see in my menu.

“I strive to use the most local produce.  By incorporating native and foraged ingredients into the menu, you’ll see how imperative the local Indigenous community is, as I utilise Indigenous seeds and grains.”

Following a Welcome to Country by Jinibara Culture Man, BJ Murphy, the evening will bring to life the three elements of this unique experience.

The menu will be complemented by matching drinks, including vodka, gin and other exquisite spirits, from local distiller Sunshine & Sons.

No feast would be complete without extraordinary performances, live music and some dancing – so come and immerse yourself in a delight for ALL your senses!

When booking your tickets, please advise of any dietary requirements, which the team will endeavour to meet, and they will advise you if unable to meet a particular request.

To book, visit, and select Forage Fire Feast in the events section.

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