Workshop: Wild cooking

Are you ready to skip the supermarket and discover what nature really has to offer? Wild Cooking takes you on a culinary journey through the seasons, where wild plants play the undisputed leading role. During this three-part series, you will not only learn to recognise plants, but you will also dive straight into the kitchen. We go back to basics with surprising flavours that come straight from the ground (or from the tree). From the first fresh spring leaves to the rich seeds in autumn: each session teaches you how to transform nature's bounty into a gastronomic feast. Dates & themes 21.05.26 – floral drinks and spring rolls with wild flowers During this session, we will focus on wild flowers. In early summer, many plants are in bloom. Wild flowers are a feast for the eyes, and many are also edible and delicious. We will incorporate them into delicious spring rolls and refreshing floral drinks. Come and marvel at all this edible beauty. You will go home with your belly and head full of wildness, and a recipe booklet. 16.07.26 – wild desserts with wild fruit During this session, we put wild fruits in the spotlight. On the hottest days of the year, nature bursts with wild fruit. In no time at all, we transform the juiciest berries and fruits into the most delicious desserts. What those are remains a surprise for now! In any case, it will be a session to lick your hands and fingers. You will go home with your belly and head full of wild foods, and a recipe booklet. 10.09.26 - wild pizzas with wild seeds During this final session, we will focus on wild seeds. In autumn, wild plants focus on securing their survival. There are therefore plenty of wild seeds to harvest. We will use these to make the most delicious wild pizzas. You will go home with your belly and head full of wild foods, and a recipe booklet.