Mushroon Foraging with Brendan Cato: Foraging, Cooking & Eating

What to Bring

  • Basket and small knife.

What to Wear

  • Casual

Mushroon Foraging with Brendan Cato: Foraging, Cooking & Eating

About This Class

What You Will Learn

  • Select/forage for mushrooms.
  • Prepare mushrooms and then eat them (washed down with a little local vino of course).
  • Learn about edible mushrooms. Mushroom Foraging with Brendan Cato:Foraging,Cooking & Eating in Belanglo State Forest

What You Get

  • Brunch and wine.
  • Vineyard visit on way home.
  • Mushroom picking.

Description

Autumn is the the time many chefs look forward to the most. Well I know its my favourite time of year. Mushrooms come out, game hits the menus and a whole world of wild food and edible leaves comes into play.

Join us for a mushroom foraging tour in the Southern Highlands. You will learn about edible mushrooms, how to select/forage for them, prepare them and then eat them (washed down with a little local vino of course) Along with other wild leaves and whatever comes across our path in the state forest of Belanglo.

Schedule for the day:

  • 7am Sunday departure from Workshop HQ.
  • Travel along M5, to Belanglo state forest in bus to arrive approx 8:45am
  • 9am-10:30 Mushroom picking after brief intro.
  • 10:30-11:15 Brunch and wine.
  • Vineyard visit on way home
  • 2:30-3pm Return to Shop

ABOUT BRENDAN CATO

I have worked in hatted restaurants in Sydney (Bistro Moncur, Sean’s Panaroma), in Europe and several years as a chef in the super yacht industry. I have always had a passion for food, discovering new techniques and experimenting. I enjoy every part of cooking from selection produce, learning how it is grown and cooking it. I am currently running ‘pop-up’ dinners called “The Farmed Table” @ café Bang Bang every Saturday night in Surry Hills.

Dinners at The Farmed Table involve me sourcing all of the produce directly from farmers (all of whom have sustainable, ethical and mostly organic farming practices), foraging for ingredients and putting together a set menu changing every week. In doing this I am gaining a better understanding of how things are grown. I let the farmers tell me what that have available, not the other way around. I am trying to introduce people to new foods, and ways of cooking. Vegetables become a whole dish, snapper is swapped for sea mullet. And lesser known cuts of meat or whole animals are used.

See yourself here?
Book soon. 129 people viewed this class.
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Awesome!! Loved it. Thank you so much for organising ;-)