Cooking up culture and creativity

Three talented Year 10 students from St Mary’s College Broome took centre stage at the Djinda Ngardak First Nations Culinary Program in Bunbury from November 23 to 29, joining 20 young people aged 15–17 from across WA.

Selected for their outstanding achievements in food technology and their passion and enthusiasm for cooking, the students embraced a week that blended culture, skill-building, and personal growth.

They attended the program through the Polly Farmer Follow the Dream initiative.

DNK program founder, Catherine MacDougall said the program shines a light on First Nation youth from across the State.

“This annual program showcases WA best chefs, product, and celebrates culture, food and youth,” Ms MacDougall said.

“Endorsed, and nationally accredited program that incorporates culture and food and working alongside the best WA chefs.”

Throughout the week, the St Mary’s students immersed themselves in hands-on culinary learning.

They mastered hygiene and precision knife skills, created Swiss meringue under the guidance of French pastry chef Romain from Maison Lassialle, and explored the concept of “story on a plate” with Indigenous chef Dan Lyndon using native ingredients such as wattle seed, lemon myrtle, and gubinge.

Outside the kitchen, they participated in a bush walk to gather materials for eco-dyeing, crafted traditional tools, and learned about bush foods and medicines from a local Indigenous family.

They also spent a day in Bunbury exploring recycling processes, visiting the big dam, and swimming at Honeymoon Pool.

St Mary’s College food technology teacher Kendra Anderson, who also attended the program, said the DNK program is more than cooking, it’s about culture, connection, and confidence.

“Watching students celebrate their heritage through food and friendships throughout the week was really rewarding,” Ms Anderson said.

“The students learnt to tell their stories through dishes they created.

“It was great to see them work alongside some of WA’s top chefs, gaining valuable experience.”

The week culminated in a gala dinner where the three St Mary’s students showcased their skills through dishes featuring native ingredients, demonstrating teamwork, creativity, and pride in their cultural heritage.

The school also celebrated student, Elizabeth Black’s nomination as a Youth Ambassador for Prepare Provide Produce.

St Mary’s expressed sincere thanks to Connellan Airways for supporting the students’ participation in this transformative and culturally rich program.