DATE TBC 2022 | Coastal Seaweed Foraging & Tasting-JOIN LIST OF INTEREST

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Following the success of our first seaweed workshop in September, we're planning another to be held prior to Christmas on a Sunday. The date will be announced soon. If you're keen to be at the top of the list for a spot, sign up here and you'll have priority once we announce the date. Space is limited and we already have a waitist from the previous workshop so get in quick!*

(*Registering your interest here doesn't confirm your spot. Once we release the date, you'll be sent an email if you're among the first to register; your spot will be confirmed upon payment).

The fee for the half-day workshop (4.5 hours including foraging and a 4-course tasting menu prepared by Nikita, head chef Hillside restaurant) is $189 pp.

Date: TBC

Time: TBC but we will aim for a start time btw 9 and 11, tides depending

Location: Meeting place at 10:30am: Wahine Park, Breaker Bay car park for the foraging.

Demo and tasting after foraging at Vogelmorn Bowling Club Cafe, 93 Mornington Road, Brooklyn


Following on from the wild success of our previous foraging workshops, we're running an all-new one focused on edible seaweeds! Join seaweed forager, Rebecca Gouldhurst, at Breaker Bay for a 90-minute forage in and around the waters at low tide. *Please wear gum boots or water shoes and bring a bag if you'd like to collect seaweeds. You'll learn practical skills and tips that you can use over and over again--and save money instead of buying expensive dried seaweeds from a shop.


Seaweeds we'll focus on: 

Wakame
Sea lettuce
Karengo
Kombu
Bull Kelp
Bladder kelp
Neptune lace

After foraging, we'll return to the kitchen and cafe at Vogelmorn and, under the expert guidance of Head Chef of Hillside, Nikita Kuschke, enjoy a 4-course vegetarian tasting with each course featuring seaweed.

By the end of the workshop you will:
1) be able to identify a variety of edible seaweeds; 
2) be able to identify safe conditions for seaweed foraging; 
3) understand the basic principles of foraging (including areas to avoid because of pollutants) and harvesting sustainable amounts
4) gain confidence in the kitchen cooking with foraged seaweeds and learn ideas and recipes for maximizing the flavour and nutritional benefits of seaweeds

Tasting menu will be revealed on the day! Please advise of any dietary requirements. The chef will do her best but might not be able to cater to all dietary requirements.

SPACE IN THIS WORKSHOP IS LIMITED SO GET IN QUICK!

SKU: 2022TBC
 

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