You have being lucky lately, lucky enough to collaborate with one of the most interesting up n coming chefs of Sydney, and a creative Food Designer.
This happened as part of a series of workshops organised by Anna Lise, of &Company.
As part of an exhibition at Object Gallery, the young curator put together a series of ‘meet the makers’ activities in order to broaden the usually passive experience of visitors.
For the food design component myself as forager, Lucy Hall as food designer and chef Dan Puskas entertined a small crowd to the possibilities in every corner.
Here you can read the blog post by &Company about the event, while below is some of the recipe produced, enjoy!:
4 small beetroots
1 teaspoon of cumin seeds, toasted
2 desserrt spoons of youghurt
2 garlis cloves
sprinkle of raisins
half a bunch of thyme
a handful of chickweed
splash of white vinegar
Throw the beets into a pot whole, unpeeled and cover with water.
Add the thyme, garlic and splash of vinegar, heat and simmer until cooked (20-30 minutes).
Peel the beets, cut to a desired size, and place in a bowl.
Add the yoghurt, raisin and cumin seeds, leaving the chickweed to finish the salad.
Salt and pepper to taste
4 dandy’s sake
4 large field mushrooms
4 heaped tablespoons of ricotta
4 half cloves of garlic
40 dandelion leaves
4 tablespoons of olive oil
4 tablespoons red wine vinegar
Toss the mushrooms in the olive oil, lace on a baking try lined with baking paper and sprinkle with garlic.
Season with salt and pepper and roast at 200C for 15 minutes.
Remove from the oven and evenly divide the dandelion leaves on top of each mushroom.
Add 1 heaped tablespoon of ricotta to each mushroom, drizzle vinegar over the top and finish in the oven (2-3 minutes)