Forage is always one of my favourite events of the year. A highlight of Foodweek in Orange, it sells out every year- and usually in minutes.Today was the 9th Forage. I think it was my 8th. I was there at the first one in 2011, and was so happy to be back there again today. Back in 2011 there were a mere 350 Foragers, now there are 1500 keen participants each and every year ready to eat a 9 course degustation menu and drink the matching wines over a 4.1km course.
|Greek Salad of Lamb and Feta|
Highland Heritage Estate
We've just gone to level 4 water restrictions locally. It's pretty dry.
It's still lovely to walk through the vines though.
|Beetroot in Filo|
I really appreciated the focus on biosecurity and that Forage has become a certified Sustainable Event. All the plates and bowls were compostable which is fantastic.
|Leek and Potato Soup|
It was a beautiful afternoon, quite temperate, just beautiful.
Station 4 was looking magnificent.
As was the Beef and Kasundi Fatteh from Franklin Road Preserves
It seems I forgot to take any photos at Station 5, I must have been feeling too relaxed by this stage... everyone else was making the best of the local wines- I don't even have that as an excuse.
The sunset put on a spectacular show.
|Rum and raisin ice cream with Anjou pear|
I think I didn't go to Forage 2017 as it clashed with Newcastle Writers Festival - my other go to April event, and it appears that I was too slack to blog about Forage 2018. Oops.