Ever wondered what native plants you can and can't eat? This class is all about learning to identify edible coastal herbs and vegetation and turning them into mouth-watering dishes!
Where: Flinders, Mornington Peninsula
This class is all about sourcing what's around us! Starting down on the Flinders foreshore* we'll wander along the coast, foraging for native Aussie ingredients like wild herbs and edible flowers while also learning about the incredible seafood varieties offshore.
We'll then head back inside to the Miele kitchen to create a restaurant-quality dish and accompaniments using ingredients we sourced ourselves. It doesn't get fresher than that.
* Subject to weather conditions.
The fruits of your labour
Not only will you leave being able to identify native ingredients all around you, but you'll also get to enjoy a minimum of two courses with matched beverages. Additional courses or food may be prepared but no additional charges will be incurred for this. You are welcome to purchase additional beverages throughout the class and all recipes will be provided in a pack for participants to take home.
The kit required
A can-do attitude and your trusty tastebuds!
Michael Cole is an award-winning, internationally experienced chef. He's currently co-head chef at Flinders Hotel on the Mornington Peninsula, as well as being responsible for Georgie Bass Café & Cookery, Zigi’s Bar, and private dining gigs. Michael's 18 years of global roaming, cultural gastronomic experiences, and working around Australia, Europe and Asia have influenced his cooking. He has held senior chef positions in kitchens around the world, from Niseko, Japan to Nice, France, and more recently in Tasmania, Mt Buller and now Flinders. Michael was named Chef of the Year 2017 at Foodservice Australia, and competed in World Chefs in Malaysia in June 2018. He has been selected as Australia's candidate for the Bocuse d’Or World Final in Lyon, France in early 2019. You can't get much more expert than that!