Come and take part in a celebration of Country with a very special workshop and feast when artist Norton Fredericks (Murri) returns to Museum of Brisbane for NAIDOC Week 2024.
Join Norton and chef Chris Jordan (Three Little Birds, Brisbane) for an exceptional experience that blends creativity with native cuisine. Begin with a two-hour botanical dyeing workshop, then enjoy a native food masterclass followed by a sumptuous lunch.
Beginning with an artist-led tour of exhibition Rearranged: Art of the Flower, join Norton in the studio for a guided workshop where you will learn to make a silk dyed scarf and print to take home.
Then join chef Chris Jordan for a bush tucker masterclass where he’ll take you through some of the basics of cooking with native ingredients before sitting down for a delicious lunch prepared by Chris and his team at Three Little Birds.
1 hour native food workshop and lunch facilitated by Three Little Birds
Norton Fredericks (they/ he) born 1990 in Tulmur, Ipswich is a queer visual artist and workshop facilitator. Norton has mixed European and Aboriginal Australian (Murri) heritage and currently lives on Kombumerri Country, Gold Coast. Their work is at the intersection of science and art, exploring the dialogue between environmental sustainability, queer ecologies and First Nations knowledges. Investigating these themes through research and practice-based artwork Norton explores historical and ancient techniques in a contemporary way that is often site specific, responding to place and Country.
As Norton examines how elements interact with materials, they use the mechanics of natural fibres, organic chemistry, microscopy, and metals to imbue their work with geographical memory. There is deep consideration for the sustainable materials chosen, focusing on the recyclable or compostable. Due to their relational approach, their work aims to overcome plant blindness and inspire deeper environmental care.
Chris has been in the food industry most of his working life, mainly in Sydney working under renowned chefs Peter Kuravita, Colin Fassindge and Jock Zonfrillo.
With his heritage and a love and respect for the earth, Three Little Birds spreads a message of positivity and strives to conserve ancient knowledge.
Chris’ goal is to work towards a more sustainable future by sharing his love for native food and tips in utilising and making the most of produce with a modern twist.
He considers traditional food and knowledge to be an effective weapon in the fight against the environmental issues that Australia faces today.
