Always wanted to know how you can bring edible flowers to your kitchen garden and better yet, your culinary creation? This workshop has been created for you!

At the end of this workshop, you will be able to:

Identify what is an edible flower
Identify and apply growing
Identify feeding needs
Harvest and store edible flower appropriate to their needs
Explore the different tastes of edible flowers within all types of food
Apply edible flowers in many different techniques

Date: 24th of September 2022

Time: 10:00 am to 3:00 pm

Location: Basilea Farm - 135 Hawthorn road Burpengary QLD 4505

Cost: $200.00 per person (price includes lunch, morning tea, A4 Flower press and workshop materials)

The A4 Flower Press

Here at Basilea, we have designed and constructed for you an A4 flower press to help you get on your flower journey. This nifty press is included in the cost of the day, and we will go through how to use it correctly in order to get the best results.

About your teacher, Sarah Heath

“I’m dedicated to sharing the love of herbs and the many benefits they bring to your well-being.” - Sarah Heath

Sarah's journey as a farmer began in 2002, where she worked along side her mother to grow seedlings for the local fruit and veggie stores as well as channelling her passion to care for and use culinary plants in her daily life. In 2013, Sarah brought and relocated Basilea Living Herb Farm with the dream of building a one-of-a-kind production, spray-free, reticulated hydroponic and organic farm specialising in herbs and edible flowers.

Now she is supplying some of Brisbane’s fine dining restaurants, cafés and bars weekly and is also focusing on Basilea’s 'Eat today, Plant tomorrow’ seedling range, designed to encourage people to grow their own kitchen gardens, reduce waste and increase their health and wellbeing.

Building into the future, Sarah has obtained her Production Horticulture Certificate as well as her Certificate IV in Training and Assessing Education and will shortly become a qualified horticultural trainer. This will enable her to share her years worth of knowledge and intense passion at the monthly farm open days and guided workshops. Looking forward to seeing you then!

LUNCH MENU severed by local Chef Kurt Lovell of Project Salubrious

The menu is determined by the Chef closer to date of the workshop.

Possible Menu 1:

Salad options:

- Orange and currant couscous salad with coriander and pine nuts

- Roast pumpkin and rocket salad with goat's cheese, blueberries and toasted seeds

Bread:
- Selection of breads with relishes including sweet tomato and pear and fig

Chaucherie Board:

- Ham, salami, chicken, gherkin, marinated olives, cheese, crackers and fruit

Possible Menu 2

Salad options:

-Beetroot and white anchovy salad with soft boiled egg, cress and horseradish dressing

-Broccoli, olive, almond and semi-dried tomato salad

Bread:
- Selection of breads with relishes including orange and witlof marmalade and date and walnut chutney

Chaucherie Board:

- Ham, salami, chicken, gherkin, marinated olives, cheese, crackers and fruit