Djinda Ngardak, a night of local food and culture

Aboriginal students from across WA will converge on Albany next week to share culture and show off their culinary skills at the Djinda Ngardak gala dinner. Djinda Ngardak — which translates to “comes alive under stars” in Noongar language — will showcase the talent and leadership of Aboriginal youth in cooking, fashion and music. Djinda Ngardak is a culinary program for Indigenous youth, brought to Albany by Prepare Produce Provide, a volunteer-run organisation that supports Indigenous students. It has been run annually since 2015, bringing together Indigenous students, custodians and industry professionals from across WA to share their stories through food. The 2022 program features industry-based workshops for its students as well as three Albany-based culinary camps in the lead-up to the dinner at Albany Entertainment Centre on Friday, November 25. Prepare Produce Provide have engaged with local Menang leaders Vernice Gillies and Larry Blight to support cultural heritage practices, the use of the Noongar language and strengthening of connection to country. Elder Vernice Gillies said she was looking forward to spending time with students and teachers on country. “We will walk together and connect with each other and our Boodja, learning from her in our way and sharing how this is done respectfully and differently in other people’s country,” Ms Gillies said. “Our young people will learn new ways to feed themselves and families good, healthy and tasty nutrition. “They will also gain confidence in a network to lead proudly with their knowledge and skills and have the opportunity to travel overseas, become Aboriginal ambassadors, experience other countries and cultures and return to share that experience.” The students have been mentored by renowned WA chefs Paul Iskov, Tanya Healy, Ben Tyler, Neal Jackson and Andrea Gallagher. They have learnt food preparation and culinary skills as well as front-of-house service skills from hospitality professionals. Project overseer and educator Catherine MacDougall said it had been a fantastic experience working with the passionate team and local Aboriginal leaders in Albany and across WA. “Delivering food with an authentic cultural component will provide these students with confidence, stimulation and a vital sense of wellbeing,” Ms MacDougall said. “The aim is to encourage these young people to consider careers in the hospitality, tourism industry complementing rangers and on-country programs.” There will be several courses prepared and cooked by Indigenous students and their mentors on the night. Wattle seed pasta with cockle broth is one example of the menu inspired by locally sourced native ingredients. For those who miss out, students will have a stall at the Albany Farmers Markets on Saturday, November 26, where they will be selling quandong ice cream, salt bush fudge and non-alcoholic bush food cordial. For tickets, visit: