What We Do

Djinda Ngardak Program

dsc06832_resize_480x307_1.jpg The 2019 Kinjarling Djinda Ngardak program offers Indigenous students from across WA the opportunity to attend a week-long culinary camp where they will receive training and mentorship from some of WA’s top chefs including Paul Iskov, Melissa Palinkas, Anna Gare, David Gilmour and Indigenous chef Reece Lardi, allowing students to develop their culinary skills using modern cooking techniques met with traditional and locally sourced ingredients.

Throughout the week students also participate in cultural activities with Menang Elders and Cultural Leaders, ranging from art classes to bush walks allowing the students to share stories, spend time on country, and identify and forage for local bush foods.

The camp culminates in students co-creating, preparing and serving a high-end gala dinner at the Albany Entertainment Centre for 100 guests. The event not only showcases the knowledge, skill and expertise of the chefs and students, but also includes an entertainment program featuring Indigenous art, music, dance and fashion.

This is a fabulous experience for students from the city and the country to network with others with similar interests from across the state and work with outstanding chefs and industry professionals in the culinary, agricultural and tourism industries.

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5000 Meals

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The 5000 Meals program was established in 2012 through a collaboration between organisations such as Foodbank WA, Food Rescue and Oz Harvest, local schools, teachers and chefs.

By utilising donated and surplus food, students are mentored by chefs and work together to produce high quality, nutritious and delicious meals that are then donated to people facing homelessness.

The program aims to build links between students and the Hospitality Industry, allowing students to develop relevant industry skills, reduce food wastage and assist people in need within the Perth community.

Since its inception, the program has seen dozens of chefs and industry professionals become mentors to hundreds of secondary students, whilst engaging with several high-profile organisations and sponsors to produce and deliver over 25,000 meals to people in need.

We would like to extend a special thank you to all the schools, teachers, students and chefs who have contributed time and effort to this program.

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Past Programs

Djinda Ngardak - Kinjarling 2018

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Prepare Produce Provide are offered 25 Aboriginal students the opportunity to attend a 7 day camp in the Great Southern to work with some of Australia’s top chefs including Paul Iskov, to develop their hospitality and culinary skills using native ingredients.

At the camp, students and teachers were involved in Master Classes working with industry professionals developing dishes using local foods, native spices, fruits and foraged ingredients sourced from different regions across Western Australia.

Their week culminated in them preparing and serving a gala dinner at the Albany Entertainment Centre on Friday 23rd November.

This was a fabulous experience for students from the city and the country to network with others with similar interests from across the state and work with outstanding chefs and industry professionals in the culinary, agricultural and tourism industries.    Click here for more information


Djinda Ngardak - Kartagup 2017

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Prepare Produce Provide (PPP), supporting youth futures through food and education projects, has developed a project, Kartagup Djinda Ngardak, meaning “Perth comes alive under the stars” in the local Noongar language. The project in its entirety is run over a week culminating with a one-off gala dinner event on the 25th November 2017 in Perth. The Kartagup Djinda Ngardak Gala Dinner is a multi-faceted showcase of Aboriginal Youth talent and leadership in cooking, fashion and music.

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#Agents of Change

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At a recent teacher currency workshop designed for teachers delivering food courses - including Food Science, vocational courses and agriculture, it was identified that there was a surplus bounty of apples in the local area.

Background:

This four day workshop included a tour of the local family owned and operated farms, which looked at a range of practices. There was a diverse range of keynote speakers on topics relating to food systems, food waste and curriculum development for food related courses.

Teachers identified linkages to key areas in the new Australian Curriculum including relating to ethical and social sustainability.

  • Concepts including nutritional value and physical properties of food, sustainable production systems.
  • Technology and society social. Ethical and sustainability considerations.

It was identified that surplus would be a timely topic of consideration.

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Smartfish

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Through a partnership with the Western Australian Fishing Industry Council (WAFIC), Prepare Produce Provide has developed a Smartfish School Education Project to encourage the use of native sustainable species of seafood in preparing and cooking meals. Using Smartfish species and providing resources such as recipes, curriculum approved teaching guides and skills workshops, both youth and schools experience similar outcomes and benefits of the 5000 Meals program with the added benefit of using sustainable Western Australian produce. 

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Kambarang

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Aboriginal Gourmet Experience - A Fringe Event of the Margaret River Gourmet Escape

This incredible culinary event showcases pathways for Indigenous students, apprentices and chefs as well as demonstrating innovative and contemporary use of native foods.  Kambarang has come about due to the passion of a number of organisations and individuals and we are pleased to be working with Koomal Dreaming, Mark ‘Black’ Olive, South West Institute of Technology, Roelands Village, Outback Academy and Moontide Management on this project.

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