7 November 2021 | Foraging & Wild Food cooking demo and tasting
Date: 7 November 2021
Location: Meeting place at 11am TBC (likely in the Newlands/Johnsonville area or a park close to Ngauranga where the kitchen is)
Demo and tasting from 1pm at Kitchen Things, 1 Glover St, Ngauranga, Wellington 6035
Following on from the wild success of our previous workshops, we're running an all-new one in a new location and kitchen. Join Mike King of Finders Eaters foraging and Chef Max Gordy (former head chef at Hillside Restaurant and soon to open Graze Wine Bar), for a 1 1/2 hour foraging experience learning about and gathering edible ingredients from the Wellington-area bush. Mike will take you on a wander through the bush identifying commonly found edible 'weeds' and plants. You'll learn practical skills and tips from a professional forager that you can use over and over again--and save money on your grocery bill!
Mike will also bring samples of his native spice range and ice creams (for ex., kauri gum, lemonwood resin, pohutukawa flower and more) for you to taste. After foraging, we'll return to the kitchen and, under the expert guidance of Chef Max Gordy, learn some tasty ways to cook native foraged foods and spices (all vegetarian) and enjoy a generous tasting of the chef's 5-course vegetarian menu. You'll also get a chance to taste Chef Max's non-alcoholic drink matches (complimentary) and/or enjoy a wine/beer (alcohol for purchase).
By the end of the workshop you will:
1) be able to identify a variety of edible wild plants and (in season) mushrooms;
2) be able to identify dangerous/toxic plants to avoid;
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 foods and learn ideas and recipes for maximizing the flavour and nutritional benefits of foraged ingredients
Tasting menu and ingredients we're likely to find change with the seasons. Please advise if you have any dietary restrictions and the chef will try to accommodate them.
SPACE IN THIS WORKSHOP IS LIMITED SO GET IN QUICK!