Discover Bush Food and Urban Foraging
with Corinne Ooms
Learn when and where to look for native and non-native ingredients and how to include them in your everyday cooking.
Humans, by nature, are hunter gatherers. We have become so disconnected with our food through daily life, seeking convenience over sustainability, flavour and health. Foraging is important because it helps us reconnect with our food, and land.
You will receive an introduction to native and non-native ingredients, their flavour profiles and how to use them. We will discuss how to identify plants that you can forage that are currently in season and are available, and discuss sustainable foraging.
Together we will cook two dishes using seasonal locally sourced ingredients and eat together (please state if you have any allergies or dietary requirements when you book your ticket).
If you can't make this one, look out for the next Bush Food and Foraging workshops planned this year:
Winter: 25th August
Spring: 24th November
WHAT YOU'LL GET
An opportunity to eat, drink and chat native foods!
Printed recipes of each dish or drink created during the workshop
A small collection of native herbs and spices to experiment with at home.
You will learn vital life skills on how to identify and use edible food and harvest them sustainably.
WHAT TO BRING
Pen and notebook
A container to take home samples
BOOKINGS ARE ESSENTIAL.
Please book via the ticketing system below so that we know you are coming.
ABOUT THE FACILITATOR
Corinne is a foraging enthusiast with a background in food science. She has worked in the food industry as a manager and consultant before starting a small but successful business called Wild Pepper Isle, producing award winning native food products.