Spring Gully Food also made an appearance, celebrating the new launch of condiments through their indigenous collaboration with Red Centre Enterprise and the local First Nations stories that inspired this new range.
Executive Manager, Russell Webb presented this new collaboration and said “Our three new Spring Gully native sourced ingredients and condiments are sure to be everyone’s favourite, so we encourage you to give them a try.”
Great turnout at Waite for Australian native plant book launch
NAIDOC week stands for National Aborigines and Islanders Day Observance Committee and marks a week for us to recognise the history, culture and achievements of Aboriginal and Torres Strait Islander peoples.
To celebrate NAIDOC week at SARDI, our team held at event to launch the ‘Australian Native Plants: Sharing Knowledge for a Healthy Future’ book. This book was a collaboration between SARDI’s Entomology Program Lead, Dr Peter Crisp, Yuandamarra and Red Centre Enterprises. This project was delivered with the help of a NAIDOC week funding grant from the National Indigenous Australians Agency (NIAA).
The book showcased Australian Native plants that can be used in everyday food and medicine, and was created as a guide for all to read, enjoy and to assist our communities to start using native plants and ingredients more.
How can you support these initiatives? Embark on a sensory journey and pick up a copy of the ‘Australian Native Plants: Sharing Knowledge for a Healthy Future’ book and Spring Gully’s new products from your local supermarket!
A big congratulations to Dr Peter Crisp and the team at SARDI on an excellent turnout and for hosting this event that really showcases SARDI’s commitment to working with Indigenous communities across South Australia.
(Photos and words by Liana Cappella, Department of Primary Industries and Regions)
