Arts Ceduna hosted a Catch and Cook day during September 2017 for visiting chefs that participated in this ‘Straight to the Source’ initiative led by Tawnya Bahr. Kenny Smith enticed the visiting chefs with his magnificent skills in Aboriginal cooking, having wombat and kangaroo tails on the menu. Sue Hasseldine demonstrated her approach to bush foods and cooking sleepy lizard. Quangdong jam and chutney was made by Kristen Bobyk and the Jen Gravestocks, in partnership with students from the Ceduna Area School and Bernadette’s Café, delivered delicious quangdong tart.

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Workshops