It was one of those crisp, sunlit spring afternoons that make you grateful to be outdoors. Perfect conditions for our Bush Tucker Workshop at Allwood House on 14 September 2025.
Around thirty of us settled under the old peppercorn tree, ready to learn from Aunty Jo Russell — a gifted educator whose warmth and generosity set the tone for the entire afternoon.
Sharing Knowledge from Country and Classroom
Aunty Jo is a Wiradjuri woman whose deep expertise in bush foods, fibre and medicinal plants comes from years of studying and teaching Conservation and Land Management at the Gunung-Willam-Balluk Learning Centre, the Indigenous Engagement Centre at Kangan Institute in Broadmeadows. She also leads a thriving Indigenous Community Garden in Westmeadows, which we hope to visit with members in the coming months.
She began the workshop by passing around jars and bundles of native plants, encouraging everyone to smell, touch and ask questions. With each item came a story: how she uses it, where it grows, and the cultural knowledge tied to it. Some scents took the group by surprise — especially the Strawberry Gum, sweet and unmistakably fruity. There was the gentle sharpness of pepperleaf and pepperberry, the nutty richness of roasted wattleseed, and the bright aroma of river mint and native mint that sent a ripple of delight through the crowd. We explored warrigal greens, finger lime tea, and jars of pickled pigface, discussing how each plant grows, its traditional uses, and how we can cultivate them at home for sustainable, local food.
Cooking with Country
These were not abstract lessons. Aunty Jo believes in learning through doing, and soon the tables were set: one for rolling and seasoning damper with native herbs and spices, the other for preparing jars of pickled pigface. Participants chose from a range of native herbs and spices, wrapped their damper in banana leaves, and cooked it over the barbecue, filling the air with the warm, earthy smells of bush seasonings. When we finally tore into the damper, still warm from the grill, it was clear why these flavours have endured for thousands of years. Many left inspired to keep experimenting at home — saltbush as a seasoning, for example, or pepperberry blends in everyday meals.
Strengthening Community Connections
The workshop was supported by a Nillumbik Shire Council grant and brought together beautifully by Lucinda Flynn, whose organisation made the day run smoothly. Our sincere thanks go to Lucinda, and to Aunty Jo for sharing her knowledge with such openness and care.
It was an afternoon thick with learning, laughter and shared food – a reminder that rediscovering traditional plants is not just cultural education, but a living, ongoing relationship with Country. Everyone who attended walked away with new skills, new flavours, and a renewed sense of connection.