Pure Plant-based Platters
6 Holly Oak Terrace, New Plymouth, Taranaki
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Pairing 35 years in hospitality with decades of growing vegetables, Chere Bailey from Wild Pear Kitchen and Gill and Greg Miles from festival garden Black Gates will teach people the art of creating fresh food and designing a bright, attractive and delicious plant-based platter.
Think colourful hummus starring carrot and turmeric or beetroot, vegan cheeses, wild pesto from foraging in the garden, marinated tomatoes, seed crackers – and more.
This event begins with Gill taking a tour of Black Gates’ extensive veggie garden where much of the platter produce comes from. Chere will then lead a platter-making demonstration, which people can then taste and enjoy a glass of wine.
“Learn the art of designing a platter from foraging in the garden, using quick and easy recipes and how to feed a large group affordably,” says Chere. “We’ll show people how to work with colour, heights and to put together a gorgeous-looking platter.”
“We will be teaching people about harvesting, preparing and free-flow freezing of garden produce – and how to use it to make fresh recipes,” says Gill.
Wild Pear Kitchen is open Tuesday to Saturday, 7.30am to 3.30pm during the Centuria Taranaki Garden Festival.
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