Mats can vary greatly. Artists commonly use a mix of naturally dyed and undyed fibre to create a striking variation of coloured bands. Some artists also incorporate different types of looping to produce different patterns and textured finishes. Each type of mat, fibre bag, basket and dilly bag has its own name in the various languages spoken in the Maningrida region.
Status: Stock
Strength and flow comes from within, having a connection to what surrounds us in life to regain strength to overcome.
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KUTHAI is a particular bush yam that grows throughout Zenadh Kes. It is a local favourite, eaten with turtle and dugong. Like taro, kuthai soaks up the animal fat, making it less fatty. Kuthai is harvested during the doldrums (saulala thonar or turtle mating season) when the winds drop off and hunting at sea is easier. There is always an abundance of fresh turtle and dugong at this time, so kuthai is important. When the root is about the size of a rockmelon it is dug up and cut. At the same time the small bulbs that grow out of the top are replanted. It takes two years to grow the root to a good size, but they can be left in the ground for more years and harvested when they are much bigger. Traditionally one area is harvested while the next one is still growing, so there is always a harvest for the following year. Enough is taken to last the whole wet season from December to March, when the wind picks up and the seas are too rough to hunt.
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This print is based on an outside fire that we like to roast crabs (Getalai). The orange stands for cooked crabs and black is badly burnt steamed crabs.
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Chains old and new, starting to get rusted from salt. Ready to put together for day out going reef fishing.
180cm x 40cm Silk Chiffon
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Mekai is the Kala Kawaw Ya word for the beach almond which grows on Moa Island. It is a food source and also good for medicine.
A beautiful sunny morning is about when the sunlight bursts through the mekai almond leaves in the morning.
180cm x 40cm Silk Chiffon
Status: Stock
Wisway, take a bite into the life on Moa Island!
Follow traditional recipes by our artists and you’ll be a Torres Strait Master Chef in no time!
Our dishes are made for special gatherings like weddings, birthdays and tombstone unveilings.
If upla feeling like a lil’ snack is coming on; have a go and try making one of our delicious recipes. Eso
Pearl Shell Meat Sambal by Paula Savage
1 ½ cup dried pearl shell meat
2 onions, diced.
1 knob ginger, grated.
2 cloves garlic
2 birds eye chilli
1 tsp prawn paste dissolved in ¼ cup vinegar.
1 tsp soy sauce
Heat 2 tsp oil in a frypan with a lid.
Fry the veges, then add the prawn mix and soy.
Cover with water and simmer.
For 1 hr with lid on.
Add more water as you go along.
To keep everything covered.
After 1 hr, remove the lid and
Boil off the excess water for about ½ hour.
Until it is soft but not wet.
Serve with rice.
Connect with us: we would love to see your version of Paula’s recipe. Take a photo and tag us on the Moa Art’s Instagram
#islandstyle #islandrecepie #islandcookout #torrestrait #moaarts #moaislandfnq
Check out our website www.moaart.com.au for a range of traditional recipe.
Print by Paula Savage
Status: Stock
The Indigenous Art Centre Alliance (IACA) is the peak body that supports, trains, promotes and advocates for remote Queensland art centres. IACA has partnered with the National Museum of Australia (NMA) to present the exhibition Belonging; Stories from Far North Queensland in Canberra in 2022. To accompany this exhibition and coinciding with its tenth anniversary, IACA has produced Belonging: Stories from Far North Queensland a 240-page, full colour publication chronicling the works of art, artists and art centres of the far north Queensland region.
Proudly printed in Australia. This publication has been sponsored by the Gordon Darling Foundation and supported by the National Museum of Australia.
Author: Indigenous Art Centre Alliance
ISBN: 9780646844442
Type: Paperback
Pages: 240
Dimensions: 285 x 235mm
Publisher: Indigenous Art Centre Alliance
Published Date: November 2021
Status: Stock
Wisway, take a bite into the life on Moa Island!
Follow traditional recipes by our artists and you’ll be a Torres Strait Master Chef in no time!
Our dishes are made for special gatherings like weddings, birthdays and tombstone unveilings.
If upla feeling like a lil’ snack is coming on; have a go and try making one of our delicious recipes. Eso
Roast White Fish by Jeanon Baira
Whole white fish (trevally)
Salt and pepper
Fresh lemongrass
Ground turmeric
Chilli flakes
Coconut oil
Catch the fish, clean it and scale it.
Make some diagonal cuts, down the bone.
Stuff the lemongrass inside the fish.
Rub in the salt, pepper, turmeric and chilli flakes.
Pat all over with coconut oil
Put the fish uncovered in a baking tray.
Cook it in the oven at 220 degrees.
Connect with us: we would love to see your version of Jeanon’s recipe. Take a photo and tag us on the Moa Art’s Instagram
#islandstyle #islandrecepie #islandcookout #torrestrait #moaarts #moaislandfnq
Check out our website www.moaart.com.au for a range of traditional recipe.
Print by Jeanon Baira/Bosun
Status: Stock
Wisway, take a bite into the life on Moa Island!
Follow traditional recipes by our artists and you’ll be a Torres Strait Master Chef in no time!
Our dishes are made for special gatherings like weddings, birthdays and tombstone unveilings.
If upla feeling like a lil’ snack is coming on; have a go and try making one of our delicious recipes. Eso
Fried Banana Scones by Flora Warria
Mix 6 cups of self-rising flour.
With 2 mashed bananas.
Add water until the mixture forms.
A doughy batter.
Heat 3 cups of peanut oil
In frying pan.
When oil is hot,
Spoon in the mixture and
Fry on both sides
Till golden brown.
Connect with us: we would love to see your version of Flora’s recipe. Take a photo and tag us on the Moa Art’s Instagram
#islandstyle #islandrecepie #islandcookout #torrestrait #moaarts #moaislandfnq
Check out our website www.moaart.com.au for a range of traditional recipe.
Print by Mersane Loban