Native Australian Cooking Class for Two
Partner Name: The Cooking Professor
Learn to cook your favourite food with a Chef!
You will learn how to use a lot of fresh and/or exotic produce, herbs and aromatics to emphasize taste, flavour and textures in her dishes.
Join Chef Robyne Low on an exciting culinary journey across the Australian landscape to discover various ingredients that are unique to this country
Sourced with respect for indigenous wild harvesters through Australia and primarily Western Australia, ingredients such as munthari berries, pink berry, lemon aspen, river mint and some fabulous native Australian game meats
** RiverMint Dining and The Cooking Professor recognize the traditional custodians of this land, sea and community. We pay respect to elders past, present and emerging. We feel privileged to be able to work with native ingredients in keeping with the Noongar Six Seasons and value the guidance and knowledge imparted by the Aboriginal community.
Bush Tomato Baked Ratatouille; Wattleseed & Cinnamon Myrtle marinated Red Kangaroo fillet with Quandongs & Greens; Warrigal Greens & Saltbush Gozlemes;
Chicken with Coconut, Native Lemongrass & Desert Lime with Rice; Braised Native Thyme fennel; Boiled Orange and Finger Lime Cake with Native Plums
Cuisine Type: Australian
Suitable for 14 year olds plus