Forage to Table

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Forage to Table

140.00

Saturday 15th December 10am - 4pm

This workshop will go through an introduction to foraging with Diego Bonetto in the morning, eating a delicious Lyttleton Lunch in the garden, and then in the afternoon learning how to cook with Nick Grilanc.

WHAT TO EXPECT

Diego will take you on a two-hour hands-on walk, forage and talk morning session. To some; plantain, dandelion, chickweed and sow-thistle are a nuisance, to others they are a delicious salad and a seasonal treat. Learn about the most common species growing in your garden, along the green belts, in parks and reserves. Find out how they have been used for food, craft and natural remedies. Discover ways to safely harvest and enrich your diet with vitamins and minerals.

We will then enjoy a lunch in the Lyttleton Gardens before the afternoon cooking session with Chef Nick Grilanc where you will learn a variety of creative techniques to make the most of your new found weedy treats.

ABOUT YOUR TUTORS

Naturalist Diego Bonetto will introduce you to the wonders and possibilities of edible weeds.

Nick Grilanc is a experienced and creative young chef who loves to cook with seasonal fresh produce, foraged foods and native ingredients.

COURSE INCLUDES

All tuition, materials and equipment are included, please bring a hat and walking shoes for day’s activities. Each participant will receive a complementary booklet detailing 16 of the most common edibles. Lunch and refreshments are also included, as well as the ingredients for the afternoon’s cooking class.

$140 per person

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