GOULBURN High School students and staff held an inclusive National Aborigines and Islanders Day Observance Committee (NAIDOC) Week celebration, which included a flag raising ceremony, damper bakeoff and a lunch with a bush tucker flavour cooked by students and staff.
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This innovative, inclusive project, held on Thursday, was one of many opportunities throughout the year to promote reconciliation and harmony in the school.
Goulburn High School has a large indigenous population as well as many students from diverse cultural backgrounds and the NAIDOC lunch capped off the last week before the mid year break.
It gave everyone a chance to taste food like wattleseed crocodile with riberry confit, camel curry, cajun emu steak, kutjera damper and dip. This was all topped off with down under banana cake.
Aboriginal education coordinator Elizabeth Ferme said the school’s NAIDOC Week celebration was a huge success, with everyone getting involved. She said Aboriginal education was a priority for the school and events like the early NAIDOC celebration were conducted in consultation with the indigenous students and the school community.
Indigenous student DJ Bartle said that it was good to be part of a school that encouraged everyone to join in and try the special lunch, which he described as all really tasty.
“It is good that everyone can learn about our culture,” he said. Paul Enright, another indigenous, who was busy serving up the sauce for the Cajun emu steak said he was proud to be part of a school that valued cultural diversity.