Mai : Kaurna Contemporary Food

Mai : Kaurna Contemporary Food is a food based art project about Kaurna food, history and culture. This project explores developing a new Kaurna cuisine called "Mai" using indigenous and non indigenous foods to tell our rich and unique history within Australia. The first step of project is the development of a contemporary Kaurna cookbook called Mai : Kaurna Contemporary Food that has a series of recipes highlights the Kaurna nations unique history, culture, environments and ecosystems of the Adelaide plains in South Australia. The word 'Mai' means vegetable food in Kaurna language but the 'Mai' is non unique to the Kaurna language, many other Aboriginal language groups use 'Mai' for food. ​The Mai recipes are available to the public at selected art exhibitions and events. Mai has been served at the Plenty Exhibition at ACE Open in Adelaide and was served during the APT 9 triennial exhibition at the Queensland Art Gallery cafe. 

Mai Ghan (The Ghan) 2018, Wild Camel seasoned with Murray River salt, native basil, dried bush tomato, saltbush flakes, mountain pepper leaf and berries served on a bed of old man and grey salt bush leaves and garnished with camel milk fetta cheese and salt bush flakes on Murromurro (Wholewheat johnnycake). This is a recipe about the history of the Afghan cameleers in South Australia.