The WA Centre for Rural Health (WACRH) at The University of Western Australia in partnership Geraldton Sporting Aboriginal Corporation who worked alongside Yamaji Elders, Aboriginal community members and local organisations in Geraldton (Jambinu), today launched Earth to Table — a Jambinu-rich cultural foods recipe book.
The cookbook brings together cultural foods, nutrition knowledge and personal stories, alongside a collection of recipes shared between community members and student dietitians. Developed over several WACRH student rural placements, the project evolved into a space for connection where students and community members exchanged food traditions, experiences and ideas.
Featuring culturally meaningful recipes and cooking practices, Earth to Table highlights deep connections to Country, identity and community. Through shared stories and collaborative learning, the booklet celebrates diversity, nutritious cooking for health and wellbeing, and the preservation of cultural food knowledge across the region.
Student dietitians on rural placement co-designed the resource alongside Yamaji Elders and families. The development and design process was fully collaborative and guided by the cultural leadership, knowledge and insight of Yamaji participants. The result is a community-owned resource that honours both traditional foods and contemporary dishes enjoyed today.
WACRH Indigenous Lecturer Lenny Papertalk, who played a central role in linking students with families, said the project was built on genuine partnership.
“This book grew from trust, respect and community leadership — it shares cultural knowledge carried by families for generations and helps keep those stories strong for the future,” Mrs Papertalk said.
Several WACRH students also worked closely with local Yamaji artist and mentor Beau Simpson to create the booklet’s feature artwork.
“The design reflects Jambinu’s natural landscape — the ocean and the earth — which provide many of the rich traditional foods featured, such as kangaroo, fish and quandong,” Mrs Papertalk said.
“It also symbolises Yamaji people and students coming together to yarn and share.”
Funding from Mitsui E&P Australia, Beach Energy, and the Geraldton Sporting Aboriginal Corporation, along with support from the Geraldton Aboriginal Medical Service (GRAMS), enabled the community’s vision to be realised and ensured cultural knowledge remained central to the project.
Mitsui E&P Australia’s Chief Executive Officer Ken Yamamura said the project shows what’s possible when cultural learning is truly community-led.
“Earth to Table brings together Yamaji knowledge, stories and nutritious food practices in a way that will benefit families for generations,” Mr Yamamura said.
“Mitsui E&P Australia is committed to supporting the communities where we operate through respectful partnerships that celebrate culture and create lasting shared value.”
The launch event, held today at the GRAMS, brought community members together to celebrate the release, sample dishes from the book and take home their own copy.
Copies can also be downloaded off the WA Centre for Rural Health website via this link here.