Add new flavours to your palate and foster an appreciation of edible natives often found in the Canberra region with Bent Shed Produce’s Fiona Porteous. Fiona is an avid foodie who grows and uses native plants in her everyday cooking.
Using ingredients Fiona has grown or sourced from local growers, learn how to make:
Olive oil crackers with native salt mixes served with a bruschetta or dip
Grilled marinated meat and/or veggies with warrigal greens and polenta
Forestberry meringues dipped in pepperberry chocolate, served with wattleseed cream
Wattleseed tea/coffee/chai, lemon myrtle
Please note this menu is subject to change according to availability of ingredients.
Fiona will also discuss some of the domestic uses for a variety of cool climate natives and share her tips for growing edible natives in your back yard.
Refund Policy: Tickets are non-refundable and cannot be transferred to other workshops