Peter Hardwick Article

BUSHFOODS

"Good cuisine is at the heart of bushfood permaculture. Local native species conservation takes on a new and more immediate meaning. Some bushfoods are amazingly productive, with the added advantage of being packed with intense, wild flavours. It is just the beginning of a rediscovery process" - Peter Hardwick

You can discover the world of Australian Bushfoods
read on for details about:

• Bushfoods & Natives in Permaculture Course

• Bushfoods Cuisine - Garden to Table Workshop

Bushfoods Cookbook - by Robyn Francis

• Bushfood Banquets at Djanbung Gardens

Permaculture Education | Who We Are | 2006 Course Calendar | Short Courses & Workshops | Registration

Bushfoods & Natives in Permaculture

6-day Intensive Course with Peter Hardwick
This course will provide underpinning knowlegde and skills for competency units at Cert III and IV of Accredited Permaculture Training (APT™)

Explore creative ways to integrate native plants into permaculture design: from the backyard to the bush, and the potential for commercial bushfood production in permaculture & sustainable agriculture.

The course is a must for anyone concerned with the integration of native plants and bushfoods in sustainable agriculture and horticulture and for permaculture designers, teachers, practitioners and producers.

A basic working knowledge of permaculture design principles and practice is assumed. Prior attendance of a PDC or introductory permaculture course is preferred but not essential.

The course will cover
• integrating native plants for food, medicine, essential oils, craft plants, fuel, fibre, habitat, yield & function in permaculture systems: Zones 1- 5
• balancing & integrating native & exotic species in productive design systems, coexisting & interacting with the bush
• Australian indigenous permaculture, a study of Bundjalung traditional systems and Aboriginal ethnobotany
• native fauna & design for wildlife, aquatic systems, maintaining bush remnants, bush & rainforest regeneration
• fire ecology and impact of traditional and current use of fire in the landscape - design for fire prevention
• genetic selection, propagating, growing, harvesting & preparing bush foods and spices

Course activities include: presentations, workshops, design projects, practical, excursions, seed & food collection in the wild, and a gourmet Bushfood Banquet on the Friday evening.

FEE: $450 / $375 conc. (deposit $100) includes tuition, extensive course notes, lunches, morning/afternoon teas & bushfood banquet on the Friday evening
NB course fee does not include accommodation, please make your reservations early if you would like to stay at Djanbung Gardens

Tutor: Peter Hardwick
Peter Hardwick is passionate about native plants, and has studied bushfoods and their cultivation since 1977. A pioneer and visionary behind the bushfood industry, he teaches from a basis of practical experience. Peter established the original Wilderness Foods plant nursery in the 1980’s with groundbreaking work on genetic selection. He works with local Bundjalung, consults for commercial bushfood production, continues with his cutting edge research and is a director of the Australian Ethno-botanical Foundation.

Permaculture Education | Who We Are | 2006 Course Calendar | Short Courses & Workshops | Registration

Bushfoods Cuisine - Garden to Table Workshop
with Robyn Francis - please email for next workshop date

Discover a new world of flavours with our local sub-tropic bushfoods in this hands-on workshop for the aspiring gourmet gardener.

Explore the amazing diversity of bushfoods growing here in the gardens, when and how to harvest.
Learn how to use them in making conserves, sauces, beverages and to create all kinds of memorable dishes to please the palate.

The day will include collectively harvesting, preparing & tasting a diverse range of bushfood delicacies

Workshop Fee: $65/$45 conc. includes gourmet lunch & recipes.

Robyn Francis is a creative cook and passionate about good, tasty healthy food. She has gleaned a multitude of tips and recipes from her extensive travels and years of specialist catering experience and working with Peter Hardwick exploring new culinary uses for our native foods and spices. While the focus is on gourmet vegetarian dishes , seafood & native meats will also be included.

BUSHFOODS COOKBOOK
Recipies and Tips for the Gourmet Backyard Gardener

by Robyn Francis

This A5 booklet looks at 13 top-value bushfoods and spices to grow in the garden with tips for landscaping and culinary use, plus 22 delicious recipes including main dishes, desserts, conserves, salad dressings and beverages.

Plants include: Anise Myrtle, Davidsons Plum, Finger Lime, Lemon Myrtle, Macadamia, Midyen-berry, Native Ginger, Riberry, Warrigal Greens and other species native to the rainforests of Northern NSW. (NB Many of these plants will grow in moderate temperate climates).

Recipes include: Lemon Myrtle Delectable Dressing, Warrigal Greens and Macadamia Pesto, Warrigal Timbale, Bunya Pice Pilaf, Lemon Myrtle Fish Parcels (wrapped in Palm Lily leaves) Kangaroo & Davidson Plum Goulash, Cinnamon Myrtle Damper, Finger Lime Sorbet, Riberry Chutney, Davidson Plum Cordial (fruit syrup) and many more....

Mail Order: $8.50 (incl. postage in Australia) send payment to Djanbung Gardens, PO Box 379, Nimbin NSW 2480. Wholesale also available

Bushfood Banquets
Book into one of our scheduled Bushfood Banquets - email for upcoming dates
or arrange a group booking for a special occasion/function (minimum 10 to max 60 people)

Permaculture Design | Ecovillage | 3rd World | Bushfoods | Workshops | Registration