Foraging with MasterChef SA
Episode 15 of MasterChef SA aired last week on MNET, and the top 5 contestants were told they had to forage for their main ingredients from the beach, Fynbos and forest floor.
It was such a great experience to meet them at Scarborough beach and take them to the inter tidal rock-pools to forage for mussels, periwinkles and edible seaweed and then on to Good Hope Gardens Nursery for a Fynbos forage for herbs and aromatic to compliment the harvested sea ingredients. The contestant were a charming, friendly and super enthusiastic group and I could see recipes running through their minds as they discovered a whole range of new flavours in the wild.
Click on these video links to see more of what we got up to
With the rising trend of foraging, concern for sustainable foraging is high, and with the fantastic platform of national television, I stressed this point as best I could.
After foraging in the Deep South, they went to meet mushroom guru Gary Goldman in the forest and was guided by his passionate expertise and foraged some choice specimens.
The contestants did well in the kitchen and created beautiful dishes with their foraged goods.
The top two recipes were Sipho’s Polenta lasagna filled with fried mushrooms and mussels and Roxi’s wild mushroom mille-feuille with hazelnut sauce.
Delicious! Heres hoping this post will inspire everyone to get creative and go wild.
To find out more about our Fynbos and coastal foraging courses email firstname.lastname@example.org
Posted on December 2, 2014, in Foraged ingredients, Foraging courses, Fynbos Forage, Good Hope Gardens Nursery, Seaweed forage and tagged coastal forage, Foraging courses, Fynbos Foraging, Gary Goldman, Good Hope Gardens Nursery, MasterChef, mushroom foraging, Recipies, Roushanna Gray, Sustainable foraging, wildfood. Bookmark the permalink. Leave a comment.