FORAGING WITH FRIENDS
Brrrr it's getting cold outside - goodbye ocean swims, goodbye refreshingly cold drinks, goodbye 'Summer glow'…. :(
Despite having New Zealand heritage in our blood, Dave and I are Summer babies at heart, though we can't help but love Winter for everything it has to offer. As we say goodbye to our Summer favourites, we say hello to mountain ranges, rainforest treks and outdoor BBQ's for slow food cooking.
Winter is without doubt one of our favourite seasons for produce. It’s also one of the best seasons to support sustainability, as we use whole cuts of meats more frequently to repurpose into stocks, slow cooking absorbs less electricity and overall it just nourishes the soul.
So what do you do when you have a passion for creating a land to table experience, have the South Coast as your backyard and a desire for adventure? You call your friends at Studio Neon, who share our love for outdoor activities and ask them to come with us on a foraging experience.
What is foraging?
Blending a few definitions, foraging is collecting food resources by hunting, fishing or gathering of plant matter in the wild. We knew we were in for a treat when you have Aaron Teece - Owner, Head Chef and Creative of Studio Neon and "Forager and Fisher" leading the way. Complement that with CO Owner and Event Producer Lauren MacDougall (and Aaron's other half) - together we set sights on a foraging adventure at Penrose State Forest and Belanglo Daly's Clearing.
Located either 1.5 hours from Sydney or 1.5 hours from Jervis Bay, these stunning pine forest locations are homes to some of the best Saffron Milk Caps and Slippery Jack mushrooms. With the king of foraging at the helm, we learn the difference between 'safe' and 'unsafe' varieties and that it's best to explore once we have had rainfall. Aaron shares his love for exploring and his ethos to seasonality - "Eating seasonally means eating food when it's showcased at it's best, which is in it's most natural form and sourced from it's natural habitat". Hear hear Aaron!
We foraged across both forests and felt like kids seeking chocolate on an Easter egg hunt. Once we were satisfied with our discoveries, Chef Aaron pulls out a table, warms up a burner and cooks us a delicious warming mushroom risotto - you can't get more 'land to table' than that!
Want to create a foraging experience with Mills + Franks and friends? Connect with us via our website and keep in touch to learn next how we create a land to table experience at home?
