The Second Feast on Ferals

Feast on Ferals: Part Two

Join us at Kickstart Arts for a wild culinary adventure with Rees Campbell ( Eat Wild and Eat More Wild) ! Discover the flavors of the weeds and pests as we celebrate sustainable eating with a twist. Tantalize your taste buds with unique dishes made from feral ingredients- such as venison, edible autumn flowers and wild W**d jams.

✅ Guided foraging walk to identify and harvest summer fruiting edible weeds.

✅ Hands-on wild food preparation, including ethical meat sourcing and plant-based recipes featuring creative, autumn menu using foraged ingredients.

✅ Expert talks on ecological conservation, invasive species management, and sustainable food systems

✅ alternatives to agapanthus- grow your own!

This multi-sensory experience will deepen connections to the environment while equipping you with practical skills in ethical wild food preparation.

✅Don't miss out on this one-of-a-kind event that promises to be both delicious and educational. Come hungry and leave inspired!

Info: Welcome tea and coffee. Introduction

• Overview of the Feast on Ferals initiative.

• W**d Walk and overview of Tasmania’s environmental W**d crisis-Glen Waddell, Weeds Officer, Hobart City Council .

•

Info: Weeds Wander (Foraging Walk with Glen Waddell )

• Guided walk along New Town Rivulet to identify and harvest edible autumnal fruiting weeds.

• Exploration of seasonal wild foods, their nutritional value, and preparation techniques.

Info: 10:00 – Wild Food Preparation & Cooking Session

Participants will learn how to identify, clean, prepare, and cook the foraged weeds of autumn and feral game.

Edible Weeds Featured in Workshop 2:

• Plantain – Used for herbal remedies and culinary dishes.

• Sow thistle – Young leaves eaten raw or cooked.

• Stork’s bill – Edible greens with a slightly sour taste.

• Onion W**d – A flavorful substitute for chives.

• Blackberry nightshade – Ripe berries are edible, while leaves are used in cooking.

• Wild brassica – A wild relative of broccoli and mustard.

• Oxalis – Tangy leaves, rich in Vitamin C.

• Cleavers – A medicinal herb used in teas.

• Dock – Young leaves and stems are edible.

• Fat hen – A wild spinach alternative.

• Elderberry – Used in syrups, jams, and medicinal preparations.

Info: Participants will enjoy the seasonal autumn-foraged meal, sharing stories and experiences.

Info: Rotating workshops including plant propagation at Nipaluna Nursery, how to grow an edible native demonstration garden with Rees Campbell, composting your Weeds woth David Stephen.

Also check out other Workshops in North Hobart, Trips & Adventurous Activities in North Hobart, Arts events in North Hobart.