As the mushroom season comes to an end, we’re holding one last hoorah for the vegetable of the hour.
Brought to you by Bloodwood and Young Henrys, we’re hosting an exciting cooking demonstration and tasting for a Mushroom and Walnut Tart. You’ll be talked through every step as you sip away on some bevvies.
After the demonstration we’ll all sit down and eat together, chat about mushies & cooking tips, and try everything Young Henrys has to offer until we have to loosen a belt buckle.
This demonstration is showing the versatility of seasonal vegetables, as well as how you can match beer and cider to a meal.
About Claire Van Vuuren: Chef and owner of bloodwood and Popla in Bellingen.
I opened bloodwood in 2010 with Mitch Grady, we have been very fortunate and have been full everyday since. Our second restaurant is opening in Bellingen on the 3rd of June 2017.
My position at bloodwood has allowed me to get involved in many aspects of the industry and contribute to my local community through supporting festivals, art projects and charity events and forming community groups such as the Newtown Locals. I’m a founding board member of Women In Hospitality, a group that supports and mentors individuals as they navigate through all areas of hospitality.
I haven't always been a chef, I decided to begin a chefs apprenticeship after completing a Visual Arts Degree at SCA in 2002. Painting was my medium of choice. A long trip to Greece after my degree confirmed that I wanted to make a change and turn food and cooking into my passion and my career. Cooking allows you to be creative in much the same way that art does with the bonus of getting paid! I have been lucky enough to combine both of my passions - food and art, by working with artists and collaborating on many art/food projects.
Alongside the thrill of cooking, owning and running a business is one of the most dynamic and challenging parts of my work. Working as part of a great team and developing some serious business know-how are big parts of running a restaurant. I have learned so much from my peers and industry stalwarts in the last seven or so years, and there's still much more developing to be done.
The class was very relaxed and straightforward. Claire did a fantastic job of informing the class of mushrooms and small cooking tips.
We learned how to make a mushroom tarte tartin from scratch.