NAIDOC Week was celebrated this year with 4Shore Café producing food that incorporated Australian bush ingredients. Kangaroo and bush tomato sausage, Lemon Myrtle potato mash, Pepper berry gravy was featured in the NAIDOC week menu, with many of the students tasting bush foods for the first time. The lower school also incorporated indigenous ingredients in their recipes creating some incredible Macadamia nut and wattle seed ANZAC biscuits. It was great to see that students celebrate cultural diversity in the school through their love of food.