What to eat in the winter? Seafood is the ticket and octopus and uni are chef Robin’s favourites.
Learn how to forage saffron milk caps with Chef Robin. She’ll teach you how to cook them just like the Catalan chefs do, fried with a little olive oil and garlic.
Learn how to dye fabric with wild mushrooms. Tips on dyeing mushrooms with wildcraft expert, Robin Kort.
Chef Robin gives up her best wild berry jam recipe. And teaches you where to find wild thimbleberries. Thimbleberry jam kicks raspberry ass.
A simple identification key for chicken of the woods mushrooms with useful tips on where/when to find them in BC and how to cook them by Chef Robin.
Chef Robin passes on her recipe for shrimp canapes with wasabi, cucumber, roe and garlic paste. The perfect pairing for summer chardonnay!
A simple recipe for dashi stock by Chef Robin – using the best Hokkaido Kombu (seaweed)
A simple recipe for edible flower vinegar by Chef Robin – using flowering currant blossoms.
Chef Robin teaches you how to identify edible weeds this spring and cook a simple chicken and dock stirfry. Happy foraging!
Chef Robin talks about one of her favourite wild spices, sumac. How to cook with it and where you can harvest it. Foraging for sumac is really easy and so worth it.