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A taste of reconciliation was about showing people they could cook and enjoy their own bush food as well as talk about reconciliation around the table, says National Reconciliation Week organiser Donna Moodie.
The Social Justice Commission held its launch of National Reconciliation Week in May and Ms Moodie was the driving force in the kitchen where all the indigenous delicacies were cooked.
'We've got roo and emu chipolatas with bush tomato sauce, roo rolls with smoky barbecue sauce, mini croc burgers with mango chutney and caramelised onion on damper as well as croc curry.' she said.
Social Justice Commission's Mark Copland said the event was an exciting way to celebrate the unique culture, history and contribution of Aboriginal and Torres Strait Islander people.
He said the commission had tried to do something each year to celebrate National Reconciliation Week, including walks, but decided to have a barbecue this year as the week's theme was around food.
'We drew on Donna's knowledge of bush food.' he said.
Source: The Chronicle