gardens - a bushtucker pie
Found at The
THE newest offering on Australia's rapidly
expanding bush food menu is that most traditional of dishes - a
pie. The first batch of 20,000 bushfoods and beef pies was
made yesterday at Vili's and are expected to be in shops from next
Vili's new healthy pie, which features produce grown in
Aboriginal-owned bushfood gardens, is the brainchild of South-East
woman Gail Quarmby after despairing at the diet of Aboriginal
workers at the community-run gardens. The new pie provides a healthy
food for Aboriginal communities and a way of making money.
"This specific project came about because when we were working in
the AP Lands, the young men only ate these horrible fatty Victorian
pies and cans of Coke," Mrs Quarmby said. "We've been supplying
Vili's with bulk bush foods for several years and for a long time,
I've been asking him for help. When we told him the facts about the
poor nutrition, poor health and lack of jobs in Aboriginal
communities, he agreed to help."
The low fat, low salt, high fibre pies are made partly from
desert raisins, wattle seed and fresh saltbush grown at the gardens.
Mrs Quarmby is devoted to helping Aboriginal people. She and
husband Mike started Outback Pride, based at Reedy Creek in the
South-East, to help Aboriginal communities develop a bushfood
industry. The bushfoods pie benefits from vitamin C and other
minerals in the desert raisins, the wattle seed is used for
thickening and fibre, while saltbush leaves add natural salt,
antioxidants and iron.
"We tried to prepare a complete balanced meal in a pie and they
turned-out to be very yummy at the same time," Mrs Quarmby said.