BUSH DYES & NATIVE FOODS
A collaboration between Norton Fredricks (Retritus) and chef Chris Jordan (3 Little Birds Brisbane), this multifaceted masterclass will have participants explore the fundamentals of natural dyeing techniques as well as be educated on native foods, celebrating the unique culture and natural resources Australia has to offer.
Each workshop participant will receive:
- 2-hour bush bundle dyeing workshop by Norton Fredericks where each participant will take home a completed scarf and printed paper
- 1-hour native foods education workshop by chef Chris Jordan
- Lunch catered by Chef Jordan, 3 Little Birds Brisbane
When | Saturday 17 September
Time | 9.30am – 2.00pm
Where | Pop-up Sculpture Studio 1, Wallace Nicoll Park, Currumbin Beach
Cost | Adult $149+bf
Participants will receive a silk bandana to naturally dye using Australian native botanicals and earth pigments along with two pieces of watercolour paper to create botanical prints on. Participants will leave with a completed scarf, printed paper and an understanding of how to prepare fabric to dye and a foundational knowledge of how natural dyes work.
Using native ingredients, ancient knowledge of customs and techniques to make food that just doesn’t just taste good but also work to acknowledge, educate, and celebrate the unique culture and natural resources Australia has to offer.
Find out more about Norton Fredricks, Retritus
Norton Fredericks is a queer sustainable fibre artist with Indigenous heritage based on Bullongin land, Hope Island, who explores his connection to country through textiles. Participants will learn the fundamentals of how to create lasting dyes from Australian natives and principles behind botanical printing, you will leave with a completed silk scarf and two pieces of paper.
Find out more about chef Chris Jordan, Three Little Birds Brisbane
Chef and owner of Brisbane-based food events and products company Three Little Birds, Chris Jordan, connects with his First Nations ancestry through cooking with native ingredients. Alongside his business, he has held collaborative, pop-up dinners that grapple conceptually and gastronomically with Indigenous food sovereignty, cultural dispossession and climate change.
Find out more about Otis Carmichael, Three Little Birds Brisbane
Apprentice Chef and Information Technology Undergraduate Otis Carmichael is a proud Waanyi man with family connections to the Gulf Region. He is interested in the role that native foods can play in Aboriginal sovereignty and sustainable foodways.
Image credit: Retristus