Bangalay x Wildwood Roaming Tasting Lunch

Bangalay Dining and Wildwood Kangaroo Valley are proud to present an edible journey through rainforest and escarpment—blending native ingredients, foraged finds, and chef-led creativity into a one-of-a-kind wild food experience.

Guided by a team from hatted restuarant, Bangalay Dining, and their executive chef Simon Furley. Simon is an Orange-based talent known for hyper-local, minimal-waste cooking and deft wood-fire technique. Guests will explore Wildwood’s lush grounds while enjoying a moving mini-degustation inspired by the plants that surround you, created in collaboration with the hatted Bangalay Dining team.

What to Expect

Guided Bush Walk
A 2-hour wander across Wildwood’s 100 acres of subtropical rainforest, sandstone escarpments, and rolling bushland (max 20 guests per session; two sessions: 12–2:00PM & 2:00–4:00PM). Along the way, discover the stories and flavours of native species and select introduced edible “weeds.”

Mini Degustation in Motion
Five wild-inspired canapés by Chef Simon Furley and the Bangalay team, drawing directly from plants discovered on the walk and showcasing the distinctive flavours of Australia’s edible landscape—using both natives and weeds.

Matched Drinks
A considered selection of wines, vermouths, spritzes and non-alcoholic pairings chosen to harmonise with the wild ingredients.

Sample Seasonal Roving Menu

Harvest-dependent; dishes and pairings may change on the day to reflect what’s thriving. Natives and introduced/“weed” edibles are noted.

Welcome Taste
• Pine Needle Vinegar — nasturtium petals, pine salt (introduced/weed)
• Lemon Myrtle Iced Tea (NA) — cordial, garden garnish (native)
Service: poured from carafe.

Bite 1
• Roasted Warrigal Green Cracker — warrigal tartare, native blossoms (native)
Pairing: Davidson Plum & Native Violet Spritz — Davidson plum gin & soda, native violet garnish (native)
Service: pre-batched; pour from carafe.

Bite 2
• Turkey Rhubarb Tart — smoked gum dressing (turkey rhubarb = introduced/weed; eucalypt “gum” = native)
Pairing: Saltbush Margarita — 100 ml serve over ice, pre-batched (native)

Bite 3
• Wood Sorrel — Rosewood Farm roast beef, fermented macadamia, pickled pigface (wood sorrel = introduced/weed; macadamia & pigface = native)
Pairing: Cinnamon-Myrtle Spiced Sangria — 100 ml serve over ice, poured from jug (native)

Sweet Finish
• Dandelion Sweet-and-Sour Lollies — bottlebrush sugar (dandelion = introduced/weed; bottlebrush = native)
Pairing: River Mint Tea (NA) — 200 ml warm serve from thermos (native)

Take-Home Resources

• Full-colour guide to common local wild edibles

• Digital follow-up notes with links to continue your wild food journey

About Bangalay Dining & Chef Simon Furley

Located in Shoalhaven Heads, Bangalay Dining is one of the South Coast’s most celebrated culinary destinations, awarded a Good Food Guide Chef’s Hat and recognised for innovative use of both native and introduced Australian ingredients.
Simon Furley brings a hyper-local, minimal-waste philosophy and deft wood-fire technique. For this Bangalay × Wildwood roving lunch, he crafts a seasonal, produce-first spread that connects South Coast growers with ingredients from Wildwood’s edible garden—think smoke-kissed vegetables, charcoal-roasted seafood and meats, and bright pickles and ferments—paired with a thoughtful list of wines and spritzes. Expect clean flavours, precise technique, and relaxed, generous country hospitality.

About Wildwood Kangaroo Valley

Set across 100 acres of pristine subtropical rainforest and escarpment country, Wildwood is a place of deep natural abundance—and a working agricultural property. Since becoming custodians, the Wildwood team has worked alongside Gadhungal Murring and other Indigenous collaborators to plant, cultivate and harvest hundreds of native bush foods and edible species across the property. These plants now flourish and increasingly feature in Wildwood’s weddings, events, and culinary experiences.

This event invites you to taste the living results of that work—food grown, cultivated or ethically harvested on-farm (with introduced edibles responsibly managed), prepared with Bangalay’s award-winning team.

Please note: this video is of a past event at Wildwood. It is intended to give you a feel of the property you will be exploring

FAQ

Are we going to be harvesting plants?
No, we will learn about plants. We will only collect a few leaves and flowers here and there and with those, we will discuss ID features. The main aim of the workshop is to empower you with identification skills so that when you go back home you can recognise with confidence some useful plants in your own garden/surroundings.

Are we going to scramble in the wilderness?
We recommend wearing comfortable enclosed shoes. We will be walking on natural pathways around the Wildwood property. It won’t be a wild scramble.

Is this suitable for elderly people or less mobile people?
Unfortunately, this particular workshop is not suitable for less mobile guests but we will be as accommodating as possible to anyone who is confident on a bush track. 

Can we try the plants?
Yes, we will offer a mini mobile degustation as well as samples of the plants we talk about for you to try. 

What will we drink?
The Bangalay and Wildwood Cocktail crw will pair top delicious drinks with our 5 canapés. Please note tickets are available without alcohol included.

Can I come with my dog?
Yes dogs are welcome

What if it looks like it’s going to rain on the day?
Plants love the rain and natures salad bar will be yummier for it. If there is a chance of rain we will let you know and we will go ahead, just bring an umbrella or your rain gear. 

What if I change my mind or can no longer attend?
We accept full refunds 4 weeks out. After that we suggest you on sell your tickets or pass on to a friend. 

Can I ask specific questions during the workshop?
Absolutely. We love questions and we will endeavour to provide you with answers or follow up with links that would help in your quest.