THE OLDEST BUILDING IN SHEPPARTON, Victoria, on Yorta Yorta land, can be found on the corner of Welsford Street. It was built in 1873 and in its past lives it has been a church, community hall, law court, steam printer and plumbing office. Today, it's home to the Shepparton Heritage Centre and holds. objects from days gone by. Not too far around the corner, in Queens Gardens, is a statue in honour of William Cooper, a Yorta Yorta political activist and leader. Together, they tell the story of a colonial past that intersects with Yorta Yorta history, which has captivated Kimberley Moulton from a young age. "Growing up, I was fascinated by family history and the olden days," explains Moulton. "I'm a Yorta Yorta woman and I've always had an interest in culture, where I'm from and my family history. My parents instilled that interest in me and my sister. Mum and Dad took us back to Country, to the mission where my family came from and to cultural centres around country Victoria."
Denne historien er fra September 2024-utgaven av Gourmet Traveller.
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Denne historien er fra September 2024-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
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Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
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HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
