Former Port footballer Daniel Motlop who owns Something Wild to teach cooking with native ingredients

FORMER Port AFL player Daniel Motlop will share his knowledge of game meats, greens, native foods and indigenous culture at new cooking classes starting this week.

Daniel Motlop and Lachlan Mackinnon in the kitchen at Scoffed Cooking School. Picture: AAP/Roy VanDerVegt

NATIVE food is just as important as football for former Port Adelaide player, Daniel Motlop.

When he was a child he would hunt magpie geese, one of the reasons why he became a part owner in small business Something Wild, which specialises in harvesting bushtucker.

He will share his knowledge of game meats, greens, native foods and indigenous culture at Scoffed Cooking School in St Morris on Friday.

“Food is a big part of Aboriginal culture and brings people together through ceremony” Mr Motlop, 36, of Lockleys, says.

“We are trying to introduce these native ingredients and show people that there are a lot of products you can use at home in terms of the greens, and great produce that people have never been able to get before.”

Something Wild, which has a shopfront in the Adelaide Central Market, specialises in produce including kangaroo, wild boar, and specialty native greens, herbs and spices.

At the class, students will learn how to cook dishes including barramundi seared in pepperleaf, cauliflower lemon verbena puree and kangaroo fillet rolled in roasted and ground wattleseed.

Scoffed Cooking School owner Nadine Silverburg says the program responds to the growth and popularity of cooking with native foods.

“They can learn how to use (ingredients) at home, so then (they can) impress their friends,” Ms Silverburg, 50, of Adelaide, says.

The classes, for adults, will continue until June 2018.

To register: scoffedcookingschool.com.au