There is something powerful about women gathering together, and today was no exception. Today we gathered with Pat Mamanyjun Torres of Mayi Harvests to learn about wattle and its story for First Nations people of the Kimberley. Pat shared about the different species of wattle, their properties and uses, and how to identify, harvest, winnow, roast and blend wattle seeds for safe consumption.

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Pat - simply put - is a badass. She is a strong, sharp minded, well of wisdom, who is generous with her knowledge and incredibly humble.

Pat shared how plants are a part of Women’s Lore. How they have skin names, and as part of this have heritage rights, ritual and ceremony associated with them. She reminded us the ways in which every.little.thing is connected.

One of the aspects I most appreciated deepening my understanding of - especially as a visitor to this land - is the protocols and processes to harvest and use plants in a way that values the Traditional Owners, custodians, and caretakers; The simplicity and importance of asking to harvest and/or use a plant, and involve people where appropriate or possible.

This not only respects the knowledge and responsibilities of the Traditional Owners, but is an incredible opportunity to build relationship with Country, community, and culture, as well as preserve and protect cultural heritage and First Nations friends we care about. This reinforces what I have learned and contour to learn here in Derby, the process is just as rich and important (perhaps even more so) than the outcome. Or as they put it here "doing things ‘right way.’"

What I also loved about today was seeing a group of women diverse in age and backgrounds gather to learn and share as part of the Red Shed: Derby Women's Collective. I love that this thought bubble has evolved into a living ‘idea’ and will continue to evolve as people contribute their own skills and perspectives. I also love having the ability to co-create and collaborate with my dear friend, housemate, and Derby family, Diana Cifrián Bueno, and that we have the opportunity to open our space to others.

By Kate Williams

Look at all these amazing food ideas our customers are creating with our native bush spices.

- Silverbeet with Saltbush, lemon Myrtle, pepper berry, bush tomatoes and feta cheese pide.

- Wattleseed Shortbread cookies

- Pork sausage rolls with native bush spices.

- Mini dampers with Wattleseed & Lemon Myrtle.

- Labne ( soft cheese) drizzled with olive oil and sprinkled with native bush spices.

Mayi Harvests Native Foods chosen to be apart of the APEC: Growing Indigenous Businesses Through Trade

[ Photo: Pat Torres the founder of @mayiharvestsnativefoods with the APEC: Growing Indigenous Businesses Through Trade online team.]

Welcome to the First Nations entrepreneurs who joined for the APEC: Growing Indigenous Businesses Through Trade initiative. The entrepreneurs came from a number of APEC economies (and time zones)!

Our first session was on identifying market opportunities. We had great engagement from all participants.GrIT is an initiative under the umbrella of the Asia-Pacific Economic Cooperation forum, funded by the Australian Department of Foreign Affairs and Trade, and National Indigenous Australians Agency. It is co-sponsored by Canada and the United States. It is delivered by the Export Council of Australia in partnership with the Indigenous Network for Investment Trade and Export.We look forward to upcoming sessions with experts from Facebook, Shopify, UPS, IP Australia, and Spruson & Ferguson.

The APEC pilot project ‘Growing Indigenous Businesses Through Trade’ (GrIT) is an initiative under the umbrella of the Asia-Pacific Economic Cooperation forum, funded by the Australian Department of Foreign Affairs and Trade, and National Indigenous Australians Agency.

It is co-sponsored by Canada and the United States. APEC: GrIT is designed to assist First Nations businesses enhance their capacity to trade, and to contribute to social and economic outcomes. Participants are from APEC economies including Australia, Aotearoa New Zealand, Canada, Chile, Colombia, the Philippines, Mexico, and the United States. The project is delivered by the Export Council of Australia (ECA) in partnership with the Indigenous Network for Investment Trade and Export (IGNITE) and involves eight live online sessions (1.5 hours each, held twice a month). The training sessions focus on practical elements of trading across borders, including in relation to regulations (e.g. tariffs and intellectual property rights), terminologies used in cross-border finance and logistics, as well as how to price and market internationally. The benefits of participation include: •  Growing your knowledge of how to export •  Access to subject matter experts on international trade •  Opportunities to expand your international network – including connecting with like-minded Indigenous entrepreneurs•  Joining a virtual trade mission at the end of the course. Additional information about APEC: GrIT can be found here.   Virtual trade mission The initiative will culminate in a virtual trade mission which will bring together participants and key business and industry stakeholders. The virtual trade mission will be an opportunity for all participants to develop their pitch, business storytelling, and APEC network.

Supporting our small local businesses in Broome with @boabpearl
 

Creating refreshing beverages;
BUBBLE TEAS
ICED TEAS

NATIVE ​FRUIT SYRUPS

Boab Pearl have been apart of wild harvesting native fruits in the Kimberley regions for many years, Boab Pearl  operates in Broome WA, we aim to attend  local food  & Beverage events, market stalls or pop up shop stalls...

Book our friendly team in today to serve our unique Australian native flavours in a  refreshing tasty cold beverage at your next foodie event. 

http://www.boabpearl.com/

RECIPE OF THE MONTH

Snapper with native spiced broth and braised fennel

Whole snapper is perfect for absorbing the warming, spicy flavours of this broth.

Recipe by Ally Waddell and Peter Hardwick. 

Recipe by: 

https://www.delicious.com.au/recipes/snapper-native-spiced-broth-braised-fennel

INGREDIENTS

100ml extra virgin olive oil

2 fennel, cut into sixths

200ml fish stock

1/4 cup (60ml) white wine

2 x 500g whole snapper, cleaned

Ice plant sprigs and purslane sprigs (edible succulents – substitute watercress and flat-leaf parsley), to serve

NATIVE SPICED BROTH

2 tbs extra virgin olive oil

4 garlic cloves, thinly sliced

2 onions, chopped

2 tsp curry powder

1/2 tsp loosely packed saffron threads

3 tsp fennel seeds

2 tsp pepperberries (Australian native pepper – substitute black pepper)

2 tsp yellow mustard seeds

1.2L fish stock

1 cup (10g) bonito flakes (from Asian food shops)

1/4 cup (60ml) pure (thin) cream

6 fresh lemon myrtle leaves ( dried, ground optional)

Juice of 1/2 lemon, plus extra lemon wedges to serve

METHOD

1.

For the native spiced broth, heat oil in a large saucepan over medium-high heat. Add garlic and onion, and cook, stirring occasionally, for 8 minutes or until softened but not coloured. Add curry powder, saffron, fennel, pepperberries and mustard seeds, and cook, stirring constantly, for 1 minute or until fragrant. Add stock and bonito, reduce heat to low, cover and cook, stirring 3 times, for 2 hours to infuse. Stir through cream, lemon myrtle, if using, and lemon juice. Stand for 2 minutes to infuse, then strain through a fine sieve into a clean saucepan. Cover and keep hot until needed.

2.

Preheat oven 200°C. Grease a baking tray and line with baking paper.

3.

Meanwhile, to make the braised fennel, heat 1/4 cup (60ml) oil in a large, deep frypan over high heat. In 2 batches, cook fennel for 2-3 minutes each side or until dark golden. Return all fennel to pan, add stock and wine, and bring to a simmer. Reduce heat to low, cover and cook, turning fennel halfway, for 20 minutes or until tender.

4.

To cook snapper, heat remaining 2 tbs oil in a large non-stick frypan over high heat. Season snapper with 1/2 tsp salt flakes and, working in batches if necessary, cook for 2 minutes each side or until golden (line pan with baking paper if fish is sticking). Transfer to prepared tray and roast for 8-10 minutes or until just cooked through.

5.

Pour hot broth into a large shallow serving dish, top with drained fennel and snapper, and scatter with ice plant and purslane. Serve with lemon wedges.

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To purchase our Native Spices visit our online shop:

https://www.mayiharvests.com.au/product-page/bush-spice-sample-4-pack-dried-ground