Coastal Foraging & Wild Food Cooking Demo and Tasting

Join Mike King of Finders Eaters foraging and Max Gordy, head chef at Hillside Restaurant, for a 2-hour foraging experience gathering edible ingredients from the bush and coast around Lyall Bay. After foraging, we'll return to the kitchen and, under the expert guidance of Chef Max Gordy, learn some tasty ways to cook native foraged foods and spices. Mike will also bring a selection of his native spice range and ice creams for sampling. Tasting menu and ingredients we're likely to find TBC.

Mike's dry spice range includes:

- Kawakawa berries (unripe)
- Kawakawa flowers
- Pahutakawa stamen
- Harakeke (Nz flax) seeds
- Karamu berries
- Horopito leaf
- Kauri gum
- Magnolia petals
- Wild carrot seeds