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My name is Dale Chapman , Indigenous woman born in Dirranbandi in south west Queensland on Yuwaalaraay and Kooma tribal lands. I have lived and worked on Gubbi Gubbi land, known as the Sunshine Coast, since 1976. My totem, emu, is passed on to her through her father's family and the possum through my grandmother’s family.
Regarded as a leader in Australian Sovereign Food and Botanicals, founder of My Dilly Bag, a celebrated and award-winning chef, cookbook author, public speaker, television personality, and lecturer.
Active in Aboriginal affairs, I am a member of the Queensland Indigenous Chamber of Commerce, Slow Food International Chair of Stepping Black Indigenous Australia, Board member, Queensland representative of First Nations Bushfood and Botanicals Alliance Australia.
I am an Adjunct Senior Fellow in the School of Agriculture and Food Sciences at the University of Queensland. Where this research is passed on to you.
My goal is to introduce these unique foods and tastes to the public but also to re-introduce her People to using bush tucker again. I consider traditional food to be an effective weapon in the fight against Heart Disease and Diabetes 2 which are some of the major health problems affecting many Aboriginal people today.
I continue Bushfood Workshops and Training Sessions designed for the participants to become aware of the unique array of flavours and textures of Australian Sovereign Food and Botanicals and how easy it is today to incorporate in our daily lives.
Using native Australian ingredients has completely transformed my cooking.. My guests are blown away by the unique taste and aroma of my meals. It's great to see more chefs and home cooks embracing these ingredients and showcasing the diversity of Australian modern cuisine.
As a chef and a mum I am always looking for ways to incorporate new flavours ingredients into my dishes. Using native Australian ingredients has allowed me to experiment with new flavour profiles and create truly nutritious and tasty dishes for the family to enjoy. Thank you Aunty Dale for introducing me to Australian bushfoods and botanicals.
As “First Nations Accredited Practising Dietitian” I am passionate about the use of native ingredients in modern diets and it is great to be able to shop at My Dilly Bag to stock up the pantry. The traditional foods and ingredients that have been used by Indigenous communities for thousands of years offer a wealth of nutritional benefits that are often overlooked in mainstream Western diets. Native ingredients such as Wattleseed, Lemon myrtle and Kakadu plum are not only delicious but also packed with essential vitamins, minerals, and antioxidants, a perfect addition to a healthy, balanced diet.
