Djinda Ngardak - Kinjarling 2018


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.

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Djinda Ngardak - Kartagup 2017

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


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.


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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5000 Meals

5000 Meals Logo

The 5000 Meals Project brings together teachers, students and chefs to produce healthy and nutritious meals for those in need using surplus and donated fresh produce.

The project started thanks to a group of dedicated Australian teachers who wanted to make a difference. School students learn the skills and knowledge to assist them in pursuing career options within the food industry, while healthy meals are made available to communities in need.

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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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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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