On Tuesday of Week 1, we welcomed our guest chef, Trish Hodge, to teach our VET Hospitality and year 9 & 10 students about harvesting and using indigenous ingredients in our cooking.

We made spiced apple juice with kunzea and sassafras, potato salad with sea blight and pepperberries, and wallaby with baeckea sprigs and pepperberry leaves.

Our Vet Hospitality class also made a variety of dampers with wattleseed and baeckea. 

Trish spent time with the students talking about which seasons you can hunt wallabies and when you can't. She also spoke about where and when to harvest a variety of plants and herbs, many of which we used in class.