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Celebrating National Sorry Day

“we are all visitors to this time, this place.  We are just passing through.  Our purpose here is to observe, to learn, to grow, to love and then we return home.“

- Australian Aboriginal Proverb 

Bu & Perridak Under 2s

Flag creations; explore the Aboriginal flag and the symbolisation of this, provide red, yellow and black paint to the children to paint with their hands to recreate their own version of this special flag. Red for the earth, Yellow for the sun and Black for the people


Go-Yin 2 to 3 years

Indigenous animal making; head out to the garden, to forage for sticks and leaves.  Adding these to clay or playdough, create your own indigenous animals such as the echidna or koala


Ngurr-Ngurr 3 to 6 years

Natural art making; Head out into the garden and forage for flowers, soil, clay, sand, sticks and leaves.  Using the soil, clay and sand create your own paints by adding a little oil and water to them. Using the flowers, sticks, leaves and fingers create your own naturally Australian pieces of art 


Mon-Garrk Primary school

Spinning a yarn; spend time creating aboriginal symbolled flash cards.  With these cards spin a yarn; create an inspired story about what it may have been like to live and travel through Australia as the Aboriginal people once did. Once the cards are in order you are able to then transcribe these on to a sheet to make your own artwork, or a clapping stick or boomerang.


Djila-Tjarri Exercise time

 Lets move in time; take time in the garden or on a walk to forage for some good sticks which you can turn in to clapping sticks of your own.  Playing indigenous music, clap in time with your sticks whilstyou dance around in remembrance of those who were stolen


Family-Friendly Recipe Idea:

Bush style Damper ~ Serve 4

Ingredients 

  • 100mls Bridgetown Olive oil
  • 50mls Balsamic vinegar
  • ½ lemon (Juiced)
  • Pinch of sea salt
  • 1/2 tsp Sea-parsley
  • 1/2 tsp Wattleseed
  • 1 tsp Kutjura
  • 1/2 tsp Saltbush
  • 1/2 tsp Native pepper

Method 

  • Place all dried herbs in a mortar and pestle add a pinch of salt and grind together.
  • Set aside and in a bowl mix these mulled herbs in vinegar so they hydrate. 
  • Whisk through the olive oil. Salt and set aside
  • Place both flours in bowl and rub through the butter until you have a crumbly texture.
  • Add the liquid mixture slowly until you have a dough-like texture.
  • Roll out on a floured surface and knead for a minute, then let it relax for a few minutes.
  • Roll into dinner rolls brush tops with milk and sprinkle over sea parsley and cook in a pre heated oven 180 degrees for 15 -20 minutes until golden brown on top.
  • Serve rolls in a bowl and the vinaigrette on a plate. Break rolls and dip into tapenade.

Optional extra; Serve with BBQ kangaroo 

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