The chef foraging for seaweed and dishing it up on a plate

Melbourne’s fine dining Restaurant Lume was opened in 2015 and is now under the direction of Executive Chef and Forager Elijah Holland.
Foraging defines the menu at Lume, and Holland's career. After stints at Sydney heavyweights including Aria and Quay he started Nature's Pick, a foraging racket that landed him a role in Rene Redzepi's Australian instalment of Noma. Few of the 20 or so dishes on the Lume menu has escaped a brush with Victoria's woods or waterways.
The dishes are built around Eco systems in Victoria, from The Murray Darling Basin, to Wilsons Promontory and Elijah and his staff forage for all the ingredients themselves with a huge focus on sustainability by working with biologists & Victorian biodiversity government programs.
Hinesy joins Elijah as he forages on the Bass Straight Coast for ingredients for one of his desserts that uses Seaweed and other plants that can be found growing naturally along the coast.
Then Elijah and Hinsey are back in the kitchen of Lume as Elijah shows Hinsey how he plate’s up the dessert.
This is A Trip to the Bass Strait Coast, a dessert made entirely of plants & seaweeds that grow by the sea from coastal wattle to sea lettuce, with a foam of sea water & sweet clover.
Watch LIVE every Friday at 2pm and Sunday at 12 noon on Channel 7 or catch up on the episode at www.houseofwellness.com.au/tv​​​

[@seansyddall7950]

Killing it ej!

[@seansyddall7950]

Killing it ej!