In this unit, students will explore native Aboriginal and Torres Strait Islander foods, examining their cultural significance, types, and application in cooking and healthy eating. They will investigate the six Noongar seasons and their impact on harvesting, followed by a design activity to create their own bush tucker garden based on seasonal suitability. Students will also explore and prepare recipes featuring native ingredients, including Kangaroo Bolognese, Damper, and Lemon Myrtle Banana Bread. Throughout, they will reflect on the culinary potential and sustainability of native ingredients.
