Get ready to indulge in a wild culinary adventure with The Second Feast on Ferals - a memorable feast of invasives!
Feast on Ferals: Part Two
Join us at Kickstart Arts for the second wild culinary adventure with Rees Campbell ( Eat Wild and Eat More Wild) ! Discover the flavors of the autumn weeds and pests as we celebrate sustainable eating with a twist. Tantalize your taste buds with unique dishes made from feral ingredients- tantalize your taste buds with unique dishes made from feral ingredients- such as sea urchin, roast venison, Green Goddess Dip, mashed potato with wild brassica flowers or blackberry nightshade and blackberry and feral apple pie.
✅ Guided foraging walk to identify and harvest summer fruiting edible weeds.
✅ Hands-on wild food preparation, including ethical meat sourcing and plant-based recipes featuring creative, autumn menu using foraged ingredients.
✅ Expert talks on ecological conservation, invasive species management, and sustainable food systems
✅ alternatives to agapanthus- grow your own natives!
This multi-sensory experience will deepen connections to the environment while equipping you with practical skills in ethical wild food preparation.
✅Don't miss out on this one-of-a-kind event that promises to be both delicious and educational. Come hungry and leave inspired!
Get ready to indulge in a wild culinary adventure with The Second Feast on Ferals - a memorable feast of invasives!
Feast on Ferals: Part Two
Join us at Kickstart Arts for the second wild culinary adventure with Rees Campbell ( Eat Wild and Eat More Wild) ! Discover the flavors of the autumn weeds and pests as we celebrate sustainable eating with a twist. Tantalize your taste buds with unique dishes made from feral ingredients- tantalize your taste buds with unique dishes made from feral ingredients- such as sea urchin, roast venison, Green Goddess Dip, mashed potato with wild brassica flowers or blackberry nightshade and blackberry and feral apple pie.
✅ Guided foraging walk to identify and harvest summer fruiting edible weeds.
✅ Hands-on wild food preparation, including ethical meat sourcing and plant-based recipes featuring creative, autumn menu using foraged ingredients.
✅ Expert talks on ecological conservation, invasive species management, and sustainable food systems
✅ alternatives to agapanthus- grow your own natives!
This multi-sensory experience will deepen connections to the environment while equipping you with practical skills in ethical wild food preparation.
✅Don't miss out on this one-of-a-kind event that promises to be both delicious and educational. Come hungry and leave inspired!
Line-up
Rees Campbell
Dr Tiana Pirtle
Dr John Keane
Glenn Wardle
Christina Giudici
Good to know
Highlights
- 7 hours
- all ages
- In-person
- Doors at 8:30 am
Refund Policy
Location
Kickstart Arts
12 Saint Johns Avenue
New Town, TAS 7008
How would you like to get there?
Agenda
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Feast on Ferals
Welcome tea and coffee. Introduction • Overview of the Feast on Ferals initiative.Introduction to ethicla foraging and prep of invasive species. • ] •
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Wild Food Preparation
– Wild Food Preparation & Cooking Session Participants will learn how to identify, clean, prepare, and cook the foraged weeds of autumn and feral game. Scientists John Keane ( Sea Urchins) and Dr Tiana Pirtle ( Feral Deer) will discuss issues of feral pest management. Edible Weeds Featured in Workshop 2: • Plantain – Used for herbal remedies and culinary dishes. • Sow thistle – Young leaves eaten raw or cooked. • Stork’s bill – Edible greens with a slightly sour taste. • Onion weed – A flavorful substitute for chives. • Blackberry nightshade – Ripe berries are edible, while leaves are used in cooking. • Wild brassica – A wild relative of broccoli and mustard. • Oxalis – Tangy leaves, rich in Vitamin C. • Cleavers – A medicinal herb used in teas. • Dock – Young leaves and stems are edible. • Fat hen – A wild spinach alternative. • Elderberry – Used in syrups, jams, and medicinal preparations.
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Food preparation
Food Prep • Exploration of seasonal wild foods, their nutritional value, and preparation techniques.