Foraging and Native Ingredients | Noosa Food and Wine FESTIVAL VILLAGE TICKETS SELLING FAST  

Foraging and Native Ingredients

19 May 2019 11:30am $35

Join Harvest Newrybar Heads Chef Alastair Waddell and veteran forager Peter Hardwick for this fascinating masterclass looking into the secretive world of foraging and native ingredients.

Topics for discussion will include:

  • coastal succulents and wild foraged greens
  • seaweeds - fresh and preserved
  • Petes home made wild kombucha vinegars

Tastings include:

  • wild foraged salad with coastal tea tree vinaigrette
  • sashimi and seaweed

Head Chef Alastair Waddell

Born, educated and trained as a chef in Scotland, Alastair notably worked at both One Devonshire Gardens and Cameron House Hotel in Glasgow under the tutelage of renowned Scottish chef Paul Tamburrini. After travelling to Europe and the USA, he settled in Australia in 2008 and worked at Guillaume Brahimi’s two-hatted Bistro Guillaume in Melbourne.

In 2017, Alastair joined Harvest Newrybar after leading the team at Southern Ocean Lodge on Kangaroo Island, and previously six years at qualia on Hamilton Island where he was recognised with several awards including HM Magazine’s Hotel Chef of the Year (2012 and 2014) and a one-hat rating in the Australian Good Food Guide (2014 and 2015).

Forager Peter Hardwick

A forager and wild food researcher for 40 years, Peter Hardwick is the pioneer behind increasingly popular wild and native foods such as lemon myrtle, riberries, warrigal greens and aniseed myrtle. Peter is a passionate horticulturalist and conservationist who has spent the past 40 years quietly researching wild food and feeding that information through to the chefs of the day.

Please note, Olsson's Masterclasses are only accessible to those with a Festival Village pass. Each of masterclass sessions run for 40 minutes.

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