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Dec 11, 2020

Year 4 Indigenous Cooking

Our Year 4 students recently had the opportunity to venture down to the Secondary school and participate in an Indigenous cooking activity in the Home Economics kitchen.  

Students were able to experience making Damper, also known as bush bread or seedcake, its Aboriginal connections,  European terminology and cooking process. 

This hands-on class demonstrated to students that Damper is usually made by crushing a variety of native seeds, and sometimes nuts and roots, into a dough and then baking the dough in the coals of a fire. 

Mr Ricki Dodd, our Indigenous Education Support Officer, lead the class and told students how Aboriginal inhabitants of Coochimudlo Island used the roots of the native fern to make Damper. 

As we were unable to attend Coochimudlo Island for our excursion this year, due to Covid-19, we decided to bring the 'Island' to school for the students to enjoy. The damper was absolutely delicious and the students had a great time learning about Indigenous cooking and history.