BORDER residents can learn how to identify and cook native food at a field day this weekend.
Wodonga urban farm Bunyip Hollow will host the on-site event on Sunday.
Bunyip Hollow co-owner Cyan von Gija said he hoped to demystify native food ingredients for people.
“Most people don’t know how to use them,” he said.
“I hope people realise it’s not that odd or weird to use them in their cooking.”
Bunyip Hollow produces more than 200 species of native produce, one of the largest collections in the country.
Mr von Gija said participants would tour the organic farm before collecting native herbs, spices and vegetables.
“I’d expect to find native plantain, native thyme, lemon-scented gum and native celery,” he said.
“We’ll use the plantain to make something like a kale crisp. We’ll smoke some sustainable fish with lemon-scented gum and crust kangaroo with some native herbs. There will be wattle seed pancakes for dessert.”
The field day is part of the Sustainable Living Festival.
Mr von Gija said native produce was one of the most sustainable systems on earth.
“It is one of the most sustainable and earth-friendly things you can do,” he said.
“Using native produce you’re not going to add to weeds, it doesn’t need irrigation. We’re in a drought right now, but we’re still getting crops.”
It runs 10am to 2pm.
Bookings essential: eventbrite