Teacup pumpkin and foraged wild fennel soup

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Being green is more than just buying ‘eco’. It is an unshakable commitment to a sustainable lifestyle.

– Jennifer Nini

events coming up

Forage to Feast is a series of seasonal edible adventures that sees a collaboration between renowned forager and environmental educator Diego Bonetto and your favourite stylist, designer, foodie and weed convert Marnee Fox. Building on Diego's much-loved weed foraging workshops, we are taking the food found on the foraging tour to the table. Following on from our sold out events, our next Forage to Feast is on October 20 and is our very first pop-up event on the Northern Beaches. Punters will discover new flavours in surprising settings presented with the stylist's eye for aesthetics and love of up-cycling. Not only will you learn from Diego how to identify the food growing in your own backyard, and in this case the sea, I will teach you how to use these edible plants and seaweeds in delicious recipes and create a magazine-worthy presentation that will wow your guests at your next dinner party.           

I also offer styling services for events such as launches, intimate weddings, parties and photography shoots. Click here for information and bookings.                                                                                                                                                                             

 
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$15 from every ticket sold will go directly to support the great work of Cementa Inc. and the local Country Women Association

Forage to Feast northern beaches 

Date: Sunday 20th October 2019, 11:30am to 3:00pm Cost: $145 per person
Location: Northern Beaches location TBC (Mosman area)

We begin with a wander around a local park highlighting the abundance of native and non native edibles to be found underfoot. Armed with this re-learned knowledge of species we will then head indoors to a magical table setting that utilizes up-cycled materials. Here we will indulge in a mini degustation of delicious menu items that embrace foraged ingredients, many of which you have just learnt about.

 

Forage to Feast riverside

Date: 10th November 2019, 11am to 2:30pm Cost: $125 per person
Location: The cooks river Tempe

The day begins with a wander along the Cooks River highlighting the abundance of native and non native edibles to be found underfoot. With our new found eyes for the ingredients around us we will then make our way to the long table beneath the magical poplar trees for a delicious mini degustation utilising many of the species we’ve just discussed. Through this experience, you will not only learn how to identify the food growing in your own backyard, I will teach you how to use these edible plants in delicious recipes and create a magazine-worthy presentation that will wow your guests at your next dinner party.

 

Eat Weeds!

A weedy dinner experience with Forage to Feast.
The closing event for Cementa Contemporary Art Festival

Date: 24th November 2019, 7pm Cost: $50 per person
Location: WayOut , 71 Angus Ave, Kandos, NSW

Join Forage to Feast ‘s Diego Bonetto and Marnee Fox for a unique edible experience to close the Cementa Contemporary Art Festival. Mingle with the artists and rub shoulders with collectors and patrons, while enjoying a delicious dinner featuring locally foraged ingredients. Hosted at WAYOUT, the festival hub, share in a tasty buffet style weedy feast paired with local wine. Menu items such as ‘Weedy pesto pasta’, Wild Fennel & Warrigal greens tart and Mulberry pies with Lemon Myrtle cream are sure to spark your curiosity as well as your tastebuds. This will be a fantastic opportunity to debrief after four days of art, performance and creative experiences with a glass of wine and great company while eating sustainable, local and exciting food.

 
 

past events

 
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Forage to feast | forest

WHEN: May 2019 WHERE: Belanglo, just south of Sydney WHAT: Mushroom specific event COLLABORATORS: Diego Bonetto, providing ingredients from Wild Food Store and as one half of Forage to Feast creating a styled setting in a magical, hidden clearing in the forest with a buffet style picnic lunch which utilized the two wild mushroom species learnt in the workshop as well as foraged ingredients and locally made bread from our friends at The Shaggy Cow.

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Exhibition launch for gallerie pompom

WHEN: April 2019 WHERE: Gallerie Pompom in Chippendale WHAT: Launch event for artist Scott Gardiner FOR HOW MANY: 24 people COLLABORATORS: Diego Bonetto, providing ingredients from Wild Food Store and as one half of Forage to Feast creating a styled table within the gallery serving a degustation of unique utilizing foraged ingredients from land and sea.

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Kaldor closing event

WHEN: May 2019 WHERE: The Clothing Store, Carriageworks WHAT: An offering of beautifully styled treats utilizing foraged ingredients to cater for the closing of Asad Raza’s Absorption FOR HOW MANY: 120 people COLLABORATORS: Diego Bonetto, providing ingredients from Wild Food Store and as one half of Forage to Feast creating a styled table within the artwork.

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WHEN: May 2018 WHERE: The Stables, Whites Creek, Sydney. WHAT: Workshop walk & sit down degustation FOR HOW MANY: 18 people COLLABORATORS: Diego Bonetto, providing ingredients from Wild Food Store and as one half of Forage to Feast creating a styled setting in a magical, heritage building. We feasted on a mini degustation utilizing foraged ingredients including many of the species learnt in the workshop.

 
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Private event for Koskela

WHEN: December 2019 WHERE: The Big Fag Press in Glebe WHAT: We survived the summer hail storm to host a festive private function for the gorgeous team at Koskela utilising foraged food and up-cycled table styling FOR HOW MANY: 26 people COLLABORATORS: Diego Bonetto, providing a weedy walk and ingredients and Trolleyd, the cocktail alchemists and flight facilitators.

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Milkwood Book launch

WHEN: September 2019 WHERE: Pocket City farm Camperdown WHAT: Event space and table styling COLLABORATORS: I jumped at the chance to be a part of this as I am very inspired by all that Kirstin and Nick from Milkwood do. I used foraged branches, locally produced beeswax candles and up-cycled tableware to create a warm and earthy vibe.