Diploma in Cookery students at the polytechnic have been practising skills learnt on a recent foraging experience with renowned “wild food foodie” Peter Langlands.
An expert on native flora, fauna and marine life, he shared his knowledge with the students, who foraged for two days then created a menu including a local protein such as rabbit or venison to finish the dish.
The students also partnered with Amisfield Bistro to learn more about which weeds are worth foraging for – and produced a four course, fine dining experience matching Amisfield wines with their produce.
Otago Polytechnic cookery lecturer Chris Smith says the foraging project aligns perfectly with the school’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.”