For immediate release, April 4, 2017
Foraging for fine food
Mouth-watering mushrooms, tantalising thyme, flavoursome figs … they’re all there for the foraging in the latest project
for Otago Polytechnic’s Central Campus cookery students.
The Diploma in Cookery class will partner with Amisfield Bistro to learn which wonderful weeds are worth foraging for –
then they’ll create a four course fine dining experience to match selected Amisfield wines with their produce.
Peter Langlands, an expert on native flora, fauna and marine life, will share his knowledge with the group.
From Tuesday 11th they will all forage for two days then create a menu for the evening of Wednesday 12th April. They’ll
include a local protein (like rabbit or venison) to finish the dish.
Chris Smith, Cookery lecturer, says the project aligns perfectly with Otago Polytechnic’s ethos.
“We focus on ‘paddock to plate’, and this is exactly that. It’s getting back to the fundamentals of cooking – using what
is around you and in season. It’s all about sustainability” he says.
Amisfield’s food philosophy echoes that sentiment. They serve the best of what is fresh, local and in season.
Spokesperson, Larni Wedd, says the company wanted to share their knowledge, so asked Otago Polytechnic Central students
to join them.
“We are fortunate to have the Culinary School in our back yard. With the desire to inspire the up and comers in our
industry, we have invited them to come and be a part of our journey” she says.
ENDS