Sticking to the theme of seasons, this week we will look at some of the foods available as we head into the cooler, but not necessarily dryer, months.
The winter months were traditionally spent on K’gari where the ga’bu’nya (sea mullet) were plentiful. These were completed with shellfish; bingus (oysters) and, eugarie (pippis) as well as daiarlee (tailor) as this is also the time of year that they travel through the Butchulla hunting waters on the way to their spawning grounds.
