The Year 9 Food Tech Class went to The Royal Botanic Gardens and it was a beautiful sunny day with an amazing view of the Sydney harbour bridge and the Sydney Opera house.
We got to experience and gain more knowledge on our first nations people and how they utilised their different plants, foods and raw materials around them while being sustainable. We got to taste the native flavours of kangaroo, lemon myrtle, and quandong with the wattleseed damper, and bush tomatoes seasoned with popcorn. We practised making jewellery using traditional basket-weaving methods.
After trying native foods, spices and Aboriginal history, we were given a tour of the Aboriginal gardens by an Aboriginal elder who gave us insight into how our indigenous people utilised the native flora while remaining sustainable. To conclude our wonderful day we took a stroll to farm cove where we had an amazing view of the Sydney Harbour bridge whilst eating our lunch.
Written by Alana M, Cynthia S and Kelly M.
