Harriet Mansell
Harriet Mansell
About the Chef:
Harriet’s passion is gathering and using wild ingredients in her tasting menus, and deep diving into the flavour and sensory qualities of these as food. Harriet’s goal is to capture the beauty in nature and to share this with people through food, creating joy and connection through a sensory experience.
Wild ingredients speak of indigenous knowledge, ancestral whispers, they connect us to the world around us.
About the Course:
Skills & Techniques
FermentationHoney Fermentation Dehydration Cold Extraction, Time & Aging PicklingCooking on FireTempura (Frying)SmokingForagingTart cases
Beetroot, Dandelion, Root & Yoghurt Croustade
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Module 1
Intro to Beetroot, Dandelion, Root & Yoghurt Croustade
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Module 2
Dandelion Root Oil
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Module 3
Pie Tee
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Module 4
Beetroots
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Module 5
Smoked Yoghurt
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Module 6
Caramelised Yoghurt
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Module 7
Plating
Black Mustard & Winter Green Taco
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Module 1
Intro to Black Mustard & Winter Green Taco
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Module 2
Potato Water Crisp
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Module 3
BBQ Winter Greens
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Module 4
Black Mustard Sauce
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Module 5
Plating
Brown Sugar Panna Cotta, Mugolio, Rhubarb & Pine
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Module 1
Intro to Brown Sugar Panna Cotta, Mugolio, Rhubarb & Pine
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Module 2
Honey Fermented Rhubarb Jelly
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Module 3
Panna Cotta
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Module 4
Mugolio Syrup
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Module 5
Poached Rhubarb
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Module 6
Pine Yoghurt Sorbet
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Module 7
Plating