date TBC | Coastal Seaweed Foraging & Cooking Demo/tasting

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We were keen to offer our popular seaweed foraging workshops again in 2026, but due to the recent Moa point disaster, we're postponing this until 2027. 

To join the list, simply add the product to cart and check out. You won't be charged at this time. We'll contact you next year when we have a date.

Details:

Following on from the wild success of our previous foraging workshops with Mike King of Finders Eaters and Chef Max Gordy of Graze Wine bar, we're running an all-new one focused on edible seaweeds! Join seaweed forager and author of 'The Seaweed Forager', Rebecca Gouldhurst, at Breaker Bay for a 90-minute forage in and around the waters at low tide. 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 a venue nearby where Chef Wendy Joyce, founder/owner of Savour Cooking School, will demo a few tasty recipes using seaweeds. You'll get a chance to taste them all! 

The vibe will be laid-back cooking demo and tasting using recipes you can easily recreate at home. Think more of a casual snack affair rather than a fancy plated meal. 

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 how to use seaweeds (both in the garden or in your meals) and come away with 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.