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
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