Spring Foraged Feast

Celebrate the springtime harvest at our foraged seasonal Feast!

Experience an evening filled with fresh local produce, live music, discussion and community connection.

This Spring we take a closer look at the abundant and resilient food sources on our doorsteps.  Through feasting and special guest speakers, we will explore what it means to foster resilient food systems locally and globally.

Special guests including chef Isabel Sykes, weed-forager Diego Bonetto, and author and scholar Alana Mann will facilitate thought-provoking discussion throughout the evening through food and talks.

Isabel Sykes

Growing up in the fruit bowl of Southern Tasmania and cooking alongside her mum, Isabel followed her passion in the culinary world, working in kitchens throughout her teens and becoming a restauranteur at 22.

Now a mother Isabel has refocused her passion in a new project that caters directly to new mothers during postpartum. ‘Red Pot Kitchen’ is set to launch in Northern Tasmania in early 2024.

A keen forager, Isabel spends her summers looking for the best blackberry spots, drying plums and stewing road side apples. On a quest to make onion weed delicious- the idea for a foraged spring menu was born.

In collaboration with some excellent growers, gardeners and forages Isabel is excited to bring you a foraged feast.

Diego Bonetto
Diego is an edible weed advocate renowned for his offering of urban foraging workshops. Building on the knowledge acquired while growing up on a farm in Italy, Diego introduces people to the ever-present food and medicine plants that surround us. He collaborates extensively with chefs, herbalists, environmentalists, and cultural workers promoting a new understanding of what the environment has to offer.
Diego is the author of the best-selling book Eat Weeds.

Alana Mann
Alana Mann is a communications scholar, author, and part of the growing global advocacy network focused on creating a fairer and more sustainable food system.  In 2023 she was featured in the Powerhouse Museum’s 100 Climate Conversations for her research on food in a changing climate. Alana describes her experiences studying the international peasant movement as truly transformative. Since that time her work has been focused on food sustainability and the role of media in mobilising ‘food citizens’ to create more democratic food systems.

We’ll also have a special performance from the Stranded Whalers – ‘a ragtag group of enthusiastic shanty singers stranded at the end of the world (otherwise known as Hobart).

Join us in embracing the spirit of spring as blossoms and melodies come together in joyful harmony.

MENU

Saltbush focaccia W/ home grown beetroot + caraway, queso cesa de mano cheese
Local olive oil

Tarkine Oysters with Emma’s lemons, Boat Harbour ginger.
Onion Weed and shiitake dumplings, smoked sausage or mushrooms

Foraged greens bourek
A spring salad with common and uncommon leaves

Walnut macaron and bayleaf ice cream sandwich