Coastal Seaweed Foraging & Tasting

Location: Meeting place at Breaker Bay car park for the foraging, 8:00am.

Demo and brunch 4-course tasting from 10:45am at Vogelmorn Cafe.

Following on from the wild success of our previous foraging workshops, we're running an all-new one focused on edible seaweeds! Join seaweed forager, Rebecca Gouldhurst, at Breaker Bay for a 90-minute forage in and around the waters at low tide. *Please wear gum boots or water shoes and bring a bag if you'd like to collect and seaweeds. 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 the kitchen and cafe at Vogelmorn and, under the expert guidance of Head Chef of Hillside, Nikita Kuschke, enjoy a 4-course vegetarian tasting with each course featuring seaweed.

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 (either in the garden or in your meals) and come away with ideas and recipes for maximizing the flavour and nutritional benefits of seaweeds

Brunch tasting menu is top secret but it's all vegetarian (special diets can usually be catered to with advanced notice)

Space in this workshop is limited so get in quick!