Cooking with RAP Representatives

As part of our Reconciliation Action Plan (RAP), we have appointed RAP Representatives from each class in Years 3-6 to participate in a range of different experiences and share them with their class.

We recently held a cooking class where students learned about the original uses of different native plants.

For example, lemon myrtle has been ‘used by Indigenous Australians for 40,000 years, by wrapping the leaves in paperbark to flavour fish dishes, and to treat headaches by crushing and inhaling the leaves.

The leaf was used for food flavouring and as an insect repellent when the volatile leaves were burned on the campfire. A natural antiseptic paste was made with lemon myrtle leaves to help heal aboriginal wounds.’

Follow this link to learn more.

It’s incredible to consider the ways that plants found around this country have been used for food and medicine.

We then cooked recipes using these ingredients with a more modern twist! We enjoyed strawberry gum meringue with wattleseed cream, lemon myrtle shortbread, aniseed shortbread and peppermint gum chocolate balls – everyone tried foods they had never tasted before!