October 3, 2013
Visitors to Yallakool Tourist Park on Sunday, October 6 will be able to enjoy a unique treat: an authentic bush tucker lunch of freshly-caught fish and kangaroo tails prepared by one of Australia’s leading indigenous chefs.
Dale Chapman will be preparing the lunch with fish caught at the BP Dam Inland Family Fishing Classic, roo tails from Surat’s Warroo Game Meats, and her own Coolamon Food Creations bush herbs and condiments.
Dale was born at Dirranbandi in south-west Queensland on the Kooma tribal lands and is a fully qualified chef.
She’s been in the food industry most of her working life, and has worked in the Sunshine Coast region for nearly 25 years.
Her culinary experience covers the full range from French cuisine through to contemporary Australian, but she’s most passionate about bush tucker and has promoted its use for a number of years through her own business Coolamon Food Creations, which she set up in 2000.
These days Dale’s expertise as a Bush Tucker Chef is greatly sought after – to lecture and demonstrate her special melange of ancient Australian foods and contemporary cuisine in her own unique indigenous style.
In October 2004, she was invited to the Nice College of Hospitality on the French Riviera to teach the French to cook using native bush tucker products and to impart some of her indigenous cooking techniques and recipes.
As a chef and teacher with Aboriginal roots, Dale’s goal is not only to introduce these unique tastes to the public but also to re-introduce her people to using bush tucker again.
She considers traditional food to be an effective weapon in the fight against heart disease and diabetes, two of the major health problems affecting many Aboriginal people today.
Dale conducts Bush Tucker Workshops at Nungeena, an Aboriginal women’s organisation in the Glasshouse Mountains. The workshops are designed for the participants to become aware of the unique array of flavours and textures of bush tucker and how easy it is today to incorporate in our daily lives.
She also caters to private classes, larger groups and community events.
Dale’s range of products include the Dilly Bag brand of Native Lime Marmalade, Bush Tomato Relish & Sauce, Davidson’s Plum Jam & Chilli Sauce & Lilly Pilly Jam as well as a selection of dried native herbs [Dorrigo Pepper, Mountain Pepper, Aniseed & Lemon Myrtle, Roasted Wattleseed, Native Mint and Bush Tomatoes.
Her special Lunch On The Lake will run from 1:00pm to 2:00pm on Sunday.
Visitors can enjoy a great, freshly cooked fish and/or kangaroo lunch for just $10 (adults) or $5 (children).
Other events at Yallakool this weekend include:
