I love salty crispy fish skin, but it’s so easy to mess this step up. Here are foolproof tips for frying the perfect fish. Trout is a good fish to experiment with as it’s affordable and a fairly thin fillet, so the skin is all important.
Falernum liqueur recipe by Chef Robin. A tiki mixer made with almond, lime peel, cloves, kaffir lime, ginger… delicious
Recipe for Thai sour soup (Tom yum) with wild mushrooms.
For your food loving friends or family living in Vancouver, BC, any of our unique culinary experiences can be gifted.
Witches butter is an edible wild fungi. Nutritionally, it is made up of polysaccarides (carbohydrates) and is being studied for it’s immune boosting properties. If you get stuck out in the forest it’s one of the few edible mushrooms that can be eaten raw. Always grows on dead wood and is commonly called a ‘jelly […]
Chef and forager Robin Kort teaches you how to find wild edible hedgehog mushrooms in BC. A very easy mushroom to identify for beginners to foraging.
Learn how to cook wild mushrooms like Bears tooth with Chef Robin
Learn how to identify and harvest one of BC’s tastiest seaweeds, sea lettuce. Firm in texture with a lovely savoury saltiness, you’ll love it.
How to forage for and make chaga tea, a medicinal wild mushroom that grows on birch trees.
Bull kelp recipe for furikake a Japanese spice mix used on rice or fish. Tips on how to harvest wild bull kelp around BC sustainably.