Four of Wellington’s top chefs combine for this magical, one-off event at Zealandia: a multi-course degustation that explores an array of tasty wild foods and plants.
For good measure, we’ve added in three complementary plant-based cocktail tasters for you to try, made of grain-alcohol* infused with foraged flavours.
Max Gordy (Graze Wine Bar)
Vicki Young (Vicki Eats)
Pierre Fenoux (Jano Bistro)
Eom Jae Hoon (Havana Bar and Restaurant)
Many people are starting to rethink the consumption of mass-produced food and its effect on the environment. Wild, foraged pest food tastes great, and their removal serves the added purpose of rebalancing the ecosystem in favour of New Zealand's wonderful endemic species.
*Non-alcoholic option available.