An interactive afternoon for the curious. Chef Elijah Holland leads an intimate gathering of talks, sharing
his expertise in wild foraging, coastal free diving, and spearfishing. Guests will discover how to identify,
source, and transform wild flora and ocean produce into extraordinary dishes alongside a glass of wine or
two. The masterclass showcases live fire creations built around wild ingredients, featuring papaya leaf
dolmas stuffed with duck and red rice, smoked manchego with foraged fig jam, and tuna ceviche wrapped
in betel leaf. Guests will also taste tuna chorizo on wattleseed flatbread, wood fired black rice paella
loaded with calamari and water spinach salsa verde, and spearfished yellowfin tuna slow roasted over
coals with a black garlic crust, finishing with crepe dulce de leche cooked straight over open flames.
