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Chef serves up benefits of Indigenous food

Catherine MasseyBusselton Dunsborough Times
Fervor Dining's Paul Iskov, Geographe Primary School teacher Ian Ferguson, with students Claire Ainsworth, 12, Logan Hender, 10, Mckenna Bradley, 10, and Jaron Egan, 12.
Camera IconFervor Dining's Paul Iskov, Geographe Primary School teacher Ian Ferguson, with students Claire Ainsworth, 12, Logan Hender, 10, Mckenna Bradley, 10, and Jaron Egan, 12. Credit: Catherine Massey/Catherine Massey

A cultural incursion was the talk of Geographe Primary School this week when internationally renowned chef Paul Iskov taught students the tips and tricks of native food in Indigenous communities.

Year 5 and 6 students tasted fresh ingredients and locally sourced produce, providing them with an insight into sustainable living practices used in Aboriginal cultures.

GPS teacher Ian Ferguson said the incursion — which coincided with NAIDOC Week — was interesting, practical and relevant.

“In class we’ve been learning about Noongar seasons and also what foods are in season during those periods of time,” he said.

“I want the kids to get an understanding of Indigenous foods, the health benefits, and also what’s available to them locally.”

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Fervor Pop-up Dining’s Mr Iskov said it was important to provide youth with education on native ingredients.

“I think the next generation is going to be the one that make a really big change in the way we eat, having more of these ingredients in our pantry, and being able to use them in everyday meals,” he said. “The whole knowledge and respect of working with traditional owners is important because the more we can connect with them, the better the relationship will be and the better the understanding we will have.”

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