"Feast the Forage' was born of a shared love of wild foods, native ingredients and cooking between Chef Jay Elbrihi (of Sonny, Hobart and Pipit, Pottsville) and Wild Food educator and cook Chanterelle Foggin.

A very special first time collaboration, an exciting pop up wild food event! We are very excited to invite you to a long table style wild food feast of 5 courses. Each course featuring and celebrating native and wild seasonal ingredients. intimate setting, limited numbers (small group booking or singles welcome)

Welcome drink provided. More drinks available per glass on the day.

12 noon start approx finish time 3pm NSW time

Event will be hosted at the Foragers plate headquarters. 8c Kalkadoon court, Cobaki NSW. Conveniently situated in between the Gold Coast and Byron only 13 minutes from Coolangatta airport.

Your hosts

Chanterelle Foggin

I am a forager. An edible weeds advocate. Mushroom hunter, wild food educator. Cook and food writer. My wild food journey has taken me into the hills and valleys of my northern nsw home and through shared knowledge, study and experience I find myself in a place where I eat wild foods and educate others about the wild, sustainable, convenient superfoods that we have growing all around us. I fill my baskets with seaweeds, fungi, plants, flowers, berries and edible weeds and create magical meals and wild flavours. Working with fine dining restaurants and award winning chefs to create unique wild food events, guiding fungi education walks, guest speaking and more.
Often at times a cheeky unrepentant urban forager, always entertaining this girl's gone wild adventure will set you and your family out inspired into your own backyards, nature strips and parks and beaches looking for a bit of the passion Chanterelle shares. Tummies and hearts will be full.

Chef Jay Elbrihi

With over 10 years experience working in fine dining & hatted restaurants, Chef Jay has developed a passion for creating artful food experiences that engage all senses, evoke nostalgia and encourage mindful consumption. Jays love of wild foraging and utilising ingredients in his immediate surroundings was ignited when he moved to Northern NSW over 4 years ago and connected whole-heartedly to the abundance available here. Since then, Jay has cultivated strong relationships with local growers, farmers and artisans of the food and agricultural community. Jays commitment to food system localisation means he sustainably sources seafood and wild game and seeks to serve only the best seasonal produce with a focus on native Australian ingredients, as well as elements of fermentation and preservation. Chef Jay looks forward to creating a memorable culinary experience that celebrates the unique flavours of this region.