Celebrate BLOOM Festival with this interactive workshop of Indigenous-inspired foods and flavours. While you relax and enjoy a 2-course packed lunch, Aunty Dale Chapman from My Dilly Bag will talk you through the origins, flavours and uses of the indigenous foods you are eating and drinking while offering the chance to ask questions and learn as you go.
EVENT DETAILS
When: 12-1pm, 28 October 2020
Where: Cafe Dose, UQ Herston
UQ Student: $15 + Eventbrite fees
UQ Staff: $20 + Eventbrite fees
RSVP: Ticket sales end 4pm, 19 October 2020
What's included: Gluten-Free Ploughman's Lunch + Lemon Myrtle and Wattleseed Cheesecake & Indigenous-inspired beverage. (Vegetarian and vegan options available).
- Slow-cooked emu and smoked eggplant and kangaroo, or pulled Jackfruit with peppers, rocket and tomato, garlic and wild thyme fusilli pasta salad tossed with bunya nuts, sea celery and warrigal greens
- Garlic and herb focaccia with Davidsons plum coconut yoghurt dressing and Anise spiced tomato relish
- Aniseed myrtle olives, Black hummus, Corinthian and pickled radish and native herb or cashew cheese with pepperberry seeded crackers
- Lemon myrtle and wattleseed cheesecake
REFUND POLICY
Due to high demand, no refunds will be accepted after ticket sales end.
FIND OUT MORE ABOUT THE UQ BLOOM FESTIVAL
Visit the 2020 BLOOM Festival website for more events!
Please note: All events and spaces are operating in line with current guidelines. We ask that you please practice social distancing at all times and if you have travelled in the last 14 days, been in contact with someone with COVID-19, or if you are feeling unwell or experiencing COVID-19 or flu-like symptoms, please stay at home. Where relevant, you will be required to provide your contact details for contact tracing purposes.
