In conjunction with “Something Wild”, Scoffed has created a cooking class using native Australian ingredients.
Founded by Liz and Richard Gunner (Feast Fine Foods and Richard Gunner’s Fine Meats), Something Wild joined forces with the Motlop family in 2016 and now supply Indigenous produce to some of Australia’s top restaurants and internationally acclaimed chefs including Noma Australia, Orana as well as Heston Blumenthal’s The Fat Duck when it was in Australia.
Amongst their amazing native products are fine indigenous meats like Kangaroo, Buffalo, Rannoch Quail, Crocodile and Wild Boar and native ingredients like Pepperberry, Wattleseed, Bush Tomato, Saltbush Flakes.
At our class – ‘Scoff Something Wild’ you will hear Daniel Motlop, General Manager talk about how ingredients are harvested and the traditional uses of many of them. He is a member of the Larrakia Nation and lived in the NT for many years, so can offer interesting insights into food as part of our native culture. You might also recognise Daniel from his former days as a Port Adelaide player.
After hearing about the provenance of the ingredients, you will embark on a wonderful, hands on, journey of discovery, creating beautiful food from our recipes, tasting unique indigenous ingredients that are sometimes hard to source and sampling some wonderful local complimentary boutique wines.
This class is led by our head chef Lachlan Mackinnon, who brings all his expertise from Windy Point and Red Ochre to teach you at least 5 native dishes.
- All ingredients to make at least 4 dishes plus dessert
- All equipment including aprons/hats
- Supervision and guidance from our professionally trained and experienced chefs
- Advice on where to shop
- Talk on indigenous foods by Daniel Motlop, owner of Something Wild
- Recipes and ingredient information to take away
- Nibbles on arrival
- Wine with each course
Class lasts around 3 – 4 hours
Suitable for age 18+