Can’t make it to Hokitika for the Wild Food festival? But keen to learn more about how to forage and make something tasty from those hunks of venison or shellfish your spouse took so much trouble to hunt and gather?
Join us for a special Wild Food hands on cooking class with award-winning chef MacLean Fraser of the Bolton Hotel. We’ll use edible plants foraged by expert forager Demetri who supplies some of Wellington’s best restaurants, learn about what plants you can safely forage and cook with, and make some tasty recipes.
At the end of the class, we’ll sit down together with the chef and enjoy a three-course meal* with a glass of NZ vino or kawakawa tea!
MENU: whole squid prepped and pan fried as an entree with some chili and garlic dressed with lemon and olive oil, foraged greens for an aromatic salad. For the main: Wild Venison steak Dianne (brandy, mushrooms and cream) with truffled mash. And for dessert : fennel flower crème brulée with rhubarb.