Members of Queensland Parliament’s culinary team recently had the opportunity to immerse themselves in the world of First Nations food and culture with Batjala man Bruce Gululai Phillip from Murri Tukka. This hands-on experience at Northey Street City Farm’s bush food trail provided a deeper understanding of native ingredients, traditional preparation methods, and the connection between First Nations peoples and the land.
From Bush to Plate: Exploring Native Ingredients
Guided by Bruce’s extensive knowledge, participants explored the significance of native plants in First Nations diets, medicine, and cultural practices. As they walked through the bush food trail, they had the chance to see, smell, and taste a variety of locally-sourced, traditional First Nations plant foods. Bruce shared insights into where these plants grow, how they are harvested, and the ways they can be transformed into nutritious meals.
A Hands-On Culinary Experience
Taking the experience beyond observation, Bruce invited the team to step into the kitchen and learn how bush tucker can be integrated into modern cooking. Participants helped prepare a tasting menu that blended traditional ingredients with contemporary flavours, featuring:
- Barramundi infused with lemon myrtle and a second variation with ginger
- Kangaroo with kimchi, a fusion of native and international influences
- Bunya nuts and macadamia nuts, long-valued staples in First Nations diets
- Lemon myrtle chips, adding a crisp twist
- Finger limes, known as ‘lime caviar’ for their burst of tangy pearls
- Davidson plums and river cherries, rich in antioxidants and cultural significance.
Bringing First Nations Flavours to Parliament
This experience was more than just a culinary adventure—it was an opportunity for Parliament’s culinary team to deepen their knowledge of First Nations food traditions and sustainability practices. By learning firsthand about the plant-to-table connection and the respect for Country embedded in First Nations food culture, the team is now better equipped to incorporate these flavours and ingredients into Parliament’s menus.
What our culinary team had to say:
Rouba Dawoodjee, Chef de Partie, Queensland Parliament
“A big thank you to Bruce for the interactive Bush Tucker Workshop. It was such an enjoyable and enriching experience. Bruce was passionate and happy to share his extensive knowledge and experiences regarding Bush Tucker. I thoroughly enjoyed watching Bruce cook up a storm with the native ingredients. It was lovely that everyone was welcome to join in on the cooking, and of course, the eating.
My favourite dish was the Barramundi with lilli pilli and lemon myrtle leaves. We also couldn’t stop snacking on the moreish Macadamia nuts with the fragrant curry leaf myrtle. This workshop deepened our understanding on First Peoples culture and cuisine, and we’re excited to incorporate these insights into our Parliamentary dining experience.”
Nathan Nixon, Apprentice Chef, Queensland Parliament
“I would like to extend my gratitude for the opportunity to be a part of the Murri Tukka walk.
It was a wonderful day filled with unique native flavours and gave us all a good insight to the wonderful produce right in our own backyard. I personally have walked past some of these plants on my travels to work and I wasn’t aware that they were edible.
We are all excited to explore and incorporate native plants and fruits from the Parliamentary Service’s Reconciliation Garden into our culinary creations.”
