Coastal Seaweed Foraging & 4-course tasting dinner

Location of foraging: Meeting place at 4pm: Wahine Park, Breaker Bay car park for the foraging.

Location of tasting: 6:45pm-8:45pm
BGI, 3 MacDonald Crescent, Te Aro, Wellington 6011

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 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 dining room at BGI and, under the expert guidance of Chef of Rita, Nikita Kuschke, enjoy a 4-course vegetarian (vegan and gluten-free available) 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

Tasting menu will be revealed on the day! Please advise of any dietary requirements. The chef will do her best but might not be able to cater to all dietary requirements.

SPACE IN THIS WORKSHOP IS LIMITED SO GET IN QUICK!

There is a fee for this workshop. You can book in here:
https://www.savour.org.nz/shop/product/686577/3-december-2023--coastal-seaweed-foraging--tasting/

Your spot will be confirmed once payment is received.