Bush Tucker Indigenous Traditions

Delve into the Swan Valley’s Indigenous history on a guided bush tucker tour or walk across the land as you discover the Noongar Six Seasons. Embark on an evening corroboree and experience the cultural tradition of storytelling through art with Dale Tilbrook, who will provide you with a deeper understanding of ancient bush foods and this culinary haven at our fingertips.

BY DANIELLE COSTLEY

THE SWAN VALLEY has been a gourmet food bowl for the Noongar Wadjuk people for more than 60,000 years. The region’s Indigenous history has melded with European culture in this fertile landscape, sparking a fusion of flavours in this melting pot of multicultural life.

Wardandi Bibbulmun woman Dale’s vast knowledge of bush tucker is impressive, to say the least. Wander through her bush garden at the Maalinup Aboriginal Gallery in Henley Brook and learn how to incorporate lemon myrtle, quandong, native finger limes and pepperberry into your daily cooking routine.

As Dale shares stories about traditional foods, you will soon discover the many uses of bush tucker plants, their medicinal properties and health benefits.

Bush tucker, which is also referred to as ‘bush food’ or ‘Australian native edibles’, is any food that is native to Australia and is used as sustenance by our First Nations Peoples. It is a term also used to describe any native fauna or flora used for culinary or medicinal purposes.

Bush food for a health boost

“Over 6,500 Australian native plants have been identified as edible,” says Dale.

“The bush is a veritable supermarket and there is still so much more for people to discover.”

“Food is our medicine, and medicine is our food. People talk about preventative medicine. I believe our natural diet is a great form of preventative medicine. We invented fresh, local, seasonal, because that is how we ate and lived. That was our life.’”

According to Dale, plants such as sandalwood nuts have incredible medicinal value.

“These nuts have anti-inflammatory properties. Traditionally, we would use the nuts to make a poultice for the treatment of sore joints, as well as eating them for the relief of arthritis.”

The acacia saligna wattle, blood root and milkmaids are some bush foods that are commonly found in the Swan Valley.

“Milkmaid tubers are a staple food for the Noongar people as they are high in carbohydrates and taste like a succulent potato,” Dale explains.

“The tuberous roots are crunchy and juicy; and can be eaten raw or roasted.

“We also harvest and roast the tubers from spider orchids, which taste like potatoes.”

On the tour, Dale will introduce you to potato-like tubers called youlk. Raw or baked, they display a deliciously sweet and crunchy flavour akin to a carrot.

Other bush foods that will be revealed are native finger limes, wattleseed, myrtles, strawberry gum, sea parsley, sea celery, saltbush, quandongs and sandalwood nuts, among others. “I want to give people an insight into how delicious some of these edibles are, so when they get the opportunity to buy or grow them, they are looking forward to their harvest,” adds Dale.

The Six Noongar Seasons

Traditionally, the Noongar people gathered food according to the seasons, using the signs in nature as their guide.

Dale’s unique understanding of native plants for food and medicine and the Six Noongar Seasons is revealed on her bush food experiences.

In the Bunuru season (February to March), which follows Birak (December to January), it is the hottest time of the year, with little rain. It is a time of white flowers.

Lots of white flowering gums are in full bloom, including marri, jarrah, and ghost gums. This is when the zamia seeds are collected and treated before being pounded and made into bread cakes.

The following Djeran season (April to May) marks the beginning of cooler weather, bringing a dewy presence in the early mornings. This is a time of red flowers, especially from the red flowering gums (Corymbia ficifolia) and sheoaks, where a red ‘rust’ is visible and its seed cones form.

Banksias also display their flowers and provide nectar for small mammals and birds, and the root masses of the yanget (bulrushes) are processed.

“Traditionally, we would burn the yanget in the hot season and in Djeran, we would gather and process the tubers. Pounding the tubers creates a sticky mass that is then made into bread cakes and baked in the ashes,” Dale says.

Makuru (June to July), Djilba (August to September) and Kambarang (October to November) make up the remaining seasons; each gracing the earth with its own unique gifts.

Dale’s insights into the seasons is inspiring and her masterful storytelling of Aboriginal culture is a spellbinding experience, not to be forgotten.

After time with Dale, you won’t look at a bulrush or sandalwood nut in the same way again, without wondering how to cook it and what it will taste like. You may wish to acquire recipes for lemon myrtle-infused chicken and geraldton wax-steamed fish.

This sensory experience will be a revelation and one to savour as you continue your discovery of ancient bush foods. maalinup.com.au

Dale Tilbrook (right) with guests.