Join us on Saturday 22nd November for an informative talk and slideshow by APS Parra-Hills member Linda Pine

on how to use some of our amazing native fruits and ground leaf powders in cooking.

Linda started on her native edible journey about 10 years ago by first making Finger Limem armalade and native tamarind relish. Since then, she has tried her hand at many more flavours, has also dried and ground Bunya nuts into flour and finessed many everyday recipes to include native herbs and spices.

Many of us have been 'taste testers' for some of these recipes which have been put together in a small booklet 'Using Native Edibles in Cooking' by Linda Pine and Lynn Jones. With ongoing experiments and new ideas for flavours there is an updated version of the booklet in the pipeline which will have some

old recipes refined a bit and also include a couple of new ones that Lynn and Linda have come up with.

Location of Gumnut Hall