Barengi Gadjin Land Council held their General Meeting over two days on Saturday and Sunday.
I was fortunate to have been asked to cater for lunch incorporating local produce from the Dalki Garringa Nursery which is owned and managed by the Barengi Gadjin Land Council. This gave the opportunity to showcase the beauty of the bush foods they stock into the dishes served.
The winner of all of the dishes was the Emu lasagne with a ragu that was cooked for over 4 hours. Balsamic vinegar and honey was added to the mix to balance out the game flavour of the emu mince in the ragu.
The Wattelseed scones were not far behind as they were served with a Quandong jam. The Quandongs were harvested locally and married with a Lemon Myrtle cream.
The Wattelseed puff pastry was made a few days prior and puffed its magic for the Chicken and Bush Dukkah quiche. Some leftover pieces ensured the elders had some to takeaway for dinner that evening.
The Saltbush lamb burgers were a hit with 8 hour slow-cooked lamb served with Saltbush chips and a house made Chutney.
The new hit for myself was the Sunrise lime and Chicken rosemary skewers. The lime packed a punch but with the marinated chicken and the scent of the rosemary together it was a match made in heaven.
A big thank-you goes out to my niece and nephew for helping out and my friends Kylie and Jan. What a super weekend with a variety of foods to showcase local produce.
