Intimate and personal interview with Sam May an Indigenous Chef who is an advocate for Indigenous ingredients now demonstrating their use in cooking. He is planning on doing more ‘back to country’ cooking in full recognition of his ancestry, the present day and the future. He is helping Indigenous-owned ingredient suppliers to close the loop on sustainable and community food focussed enterprise.

Read more about the speaker HERE.

The Workshop will be released on the 1st of December at 1:00pm HERE.