It’s done! Just in time for Mr A coming back to school from his trip, we’ve raked the last piles of mulch on our Bush Tucker garden, AND finished our research into how some of the different plants were used by traditional Aboriginal people.
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I enjoy cooking a bush tucker menu. On my menu I cook ‘ Chicken breast wrapped in a wild lime and wild native chutney wrapped in paper bark. The cookery method used to cook this was baking it took about 25 mins in a pre-heated oven. Another one of my favourites was’ Kangaroo Prosciutto’ the flavour is amazing and the meat very lean. On my menu we also serve ‘Witchetty Grubs’ which surprisingly is very delicious the texture was delicate and the flavour was soft and mild tasting. Native spices include lemon myrtle, mountain pepper, and aniseed myrtle. A popular leafy vegetable is warrigal greens.
These spicy flavours were used to accompany The wonderful dishes cooked on my Bush Tucker Menu.
Wow, Kathy, I’d love to try your bush tucker! Sounds great!