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NZChefs National Foraging Day - Programme

nzchefsplate.org.nz
Published by in NZChefs · 2 March 2020

8.30am:
Guided Foraging Walk with Peter Langlands (Location to be confirmed) Together we will discover a range of edible and not so edible species available on our doorstep. (Limited to 10 people.)

11.00am:
Return to Le Cordon Bleu.

11.15am:
Welcome and Introduction by Hughie Blues NZChefs National President

11.20am:
Presentation by Joe McLeod – NZChefs very own
Kaumatua on all things relating to traditional Maori cooking techniques and traditions along with foraging of indigenous plants in New Zealand’s native bushlands.
12.00pm:
A Chat with Bill Manson – Founder of The Local Wild Food Challenge

12.45pm:
Workshop/discussion with Peter Langlands –
Professional Forager out of the Canterbury region and one of New Zealand’s most notable Foragers.

1.30pm:
Wild Gourmet Lunch & Mix ‘n’ Mingle created by NZChefs and Le Cordon Bleu
students.

3.30pm:
Closing words From Hughie Blues
“Sharing a Passion for All Things Culinary”

Keynote - Speakers


Joe McLeod

My silent passion and mission lie with our National Traditional Maori Food Heritage. It demands deep research to revive, protect and educate Maori and New Zealand of its unique status and symbolic importance. I am currently promoting my findings with presentations and I am soon to release books and supporting materials at venues and online.


Peter Langlands

I have been working for 5 years as a professional forager. I am lucky to be a forager for Amisfield working with one of New Zealand's most innovative kitchen teams, putting a variety of local wildfoods onto the table. I also supply other innovative chefs throughout New Zealand who want new ingredients that are sourced locally and from the wild to put onto their menus.

Bill Manson

My family and I love the outdoors and we love to cook.
We have cooked for all kinds of people all over the world and incorporated outdoor lifestyle and food into each place we have lived. As people who travel and cook, we have been amazed to discover just how much good wild food is right on the doorstep. This discovery has been largely due to friends, fellow enthusiasts, accomplished fishermen, hunters, gatherers and foragers.

Finad out at





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