H. Napa / Water Native Foods Workshop (Large Groups)

Description

Napa / Water Native Foods Workshop – Large Groups (60pax+)

WORKSHOP OUTLINE:
This workshop allows for the exploration of native flavours used for thousands of years by our Ancestors in an open and educational way with our presentation. Attendees are introduced to Native flavours through taste testing salty, sour, bitter & sweet ingredients, whilst also being able to view a vast range of herbs & spices, laid out and styled in an Indigenous display with a range of traditional cooking artefacts & instruments.

The Native Foods Workshops allows participants to interact with us through questioning as we walk them through the growth, wild harvest, preparation and cooking of a multitude of ingredients. A cooking demonstration allows for the tasting of 2 hot meats as well, closing with 2 sweet treats for guests to indulge in then and there, or packaged for them to then take away.

1hr duration
Larger Groups of 60 + attendees please enquire)

SERIES:
This workshop forms part of a series that you may wish to take part in or have a one off experience
#1: Murnde / Ground
#2: Napa / Water
#3: Yarto / Wind
#4: Kulba / Fire
#5: Topoilla / Smoke

LEARNING OUTCOMES:
On successful completion of this workshop, individuals should be able to:
• Demonstrate an appreciation for a range of native flavours and their origins.
• Understand traditional foods and how they are grown, wild harvested, prepared & cooked.

TEACHING & LEARNING STRATEGIES:
This workshop is conducted through face to face contact in a group setting.

Plate Hospitality Group is a 100% Indigenous owned and family operated business with owner and executive chef, Matthew Atkins, a Malyangapa Barkindji Wiimpitja, at the helm.

With culture and community being at the centre of Plate Hospitality’s core values, we have developed our Cultural Food Education Program with the aim of educating and training individuals on day to day tasks in the kitchen, allowing them to connect on Common Ground. These tasks are not only a necessity to eat, survive and become independent, but also serve dual functions in an indirect way with an equal impact on participants learning outcomes. We aim at teaching individuals these fundamental life skills in a safe and sacred place.

Sharing a food experience together is a communal activity that has been done so for thousands of years by our ancestors, sharing in the production and harvest of food together, communally preparing and cooking meals as a unit and of course enjoying the end product sitting as one, all the while breaking down barriers and opening up communication.

Our Cultural Food Education Program is both fun and interactive for participants with a focus on cultural food practices of Aboriginal people through time, drawing on the social, economical and nutritional impacts that food and a healthy lifestyle has on an individual’s wellbeing.

Our Programs, aimed at community, Workshops, aimed at corporates, and Classes, aimed at the general public, vary in length and desired outcomes to suit a range of skills, needs and timeframes. We’re also able to tailor make programs to a particular organisations approach, customising the project as need be. Join the experience with Chef Matt Atkins!

-Includes Chef Matt Atkins, staff & cooking equipment where applicable
-Prices exclude GST, delivery/travel, table/chair/linen hire & event extensions
-Please respect the originality—changes & alterations are not available, enquiries available for bespoke offerings
-Bookings and final numbers must be confirmed and paid a minimum of 14 calendar days prior to event
-Selections are subject to availability and substitutions may be used without notice