Foraging and Culinary Workshops (2-5 hours)


Days: Next foraging workshops are 7th and 14th May (see below)

 

Please note that these tours are for a minimum of 2 people. 

Foraging Tour

Let foraging expert Peter Langlands guide you through some of our wonderful countryside, picking wild ingredients that can not only be eaten, but are tasty and good for you. From mushrooms to weeds, porcini to broom flowers, you'll be surprised at what can easily be found and eaten outside your back door. You will be driven in our van to nearby areas and will get the chance to cook and sample some foods in the field. 

Our next tour on 7th May will focus on EDIBLE MUSHROOMS! The following tour on 14th May will include mushrooms, plants and more. May is one of the best times to go foraging in Canterbury!

Inclusions:

  • Pick up and drop off in Lyttelton
  • Private and personalised tour of local countryside, foraging for food
  • In the field sampling of wild ingredients
  • Learn how to use local foraged foods in your cooking (recipes provided)
  • Comprehensive list of all our recommended Christchurch and Banks Peninsula cafes, restaurants, global food shops and producers 
  • Optional lunch at Roots in Lyttelton where chef Guilio Sturla is known for his amazing dishes using foraged and locally grown foods ($110 extra)
Next workshops: Mushroom foraging, 7th May and Foraging including plants, mushrooms and more, 14th May
Price: $125
 

Fermentation

Fermented food is so great for you. Things like kombucha, kefir and even sourdough bread create good bacteria in your gut that helps with your immunity and digestion.
 
Are you held back from fermenting because you don’t have the fridge space or the time to be continually feeding a “starter”? Then this fermented vegetable workshop is for you.
 
We will show you how to easily, quickly and cheaply ferment some vegetables to use in family meals. Make the most of in-season vegetables from your garden or the market and end up with great fermented products that the family will eat. We'll show you how to make:
- Fermented tomato sauce (ketchup),
- Ukrainian fermented tomatoes
- Funky fermented carrots, radishes and cauliflower
- Fermented kumara spread
- Fermented beetroot
- And for the adventurous, Kimchi!
 
Next workshops: 19 February, 4:00-6:00pm and 23 February, 1:00-3:00pm

Price: $50

Eat Your Weeds Workshop

This 2-hour foraging tour focuses on the weeds you can eat from your own backyard. Find out how to cook with weeds such as broom, chickweed, fat hen, nettle and more. We'll show you how to forage for and cook a stinging nettle soup, chickweed and potato souffle, a miner's lettuce salad and more. 

Next workshops: 8 February, 10:00am - 12:00noon and 12 February, 4:00-6:00pm

Price: $50

Seafood and Eat it Tour

Do you love eating fish, but wish you knew more about the different species available and how to cook them? We will go with fish expert Peter Langlands to various seafood markets in Christchurch where we will look at healthy, sustainable and locally sourced seafood options. Then head to Lyttelton to smoke, cook and taste some sustainable fish dishes - along with a matching wine of course.

Inclusions:

  • Pick up and drop off in Lyttelton
  • Private and personalised tour of local fish markets
  • Understand how to use some of the lesser-known, cheaper species of fish
  • Cooking class with some of the fish bought (recipes provided)
  • Seafood Lunch with wine included
  • Comprehensive list of all our recommended Christchurch and Banks Peninsula cafes, restaurants, global food shops and producers 
Next workshop: TBC

Price: $125

Price:  POA
 
This page was last modified on: 15 Mar 2017 17:35:59

© copyright 2016 - 2017   GROUND Food Tours - off the eaten track
       website by frogwebworks
© copyright 2016 - 2017   GROUND Food Tours - off the eaten track
website by frogwebworks
© copyright 2016 - 2017 GROUND Food Tours website by frogwebworks
© copyright 2016 - 2017 GROUND Food Tours
website by frogwebworks