Wild Provisions is a pop-up series by Chef Caitlin Koether exploring the ancient techniques of food preservation woven through a meticulously designed culinary menu.

The old world methods of preservation including fermentation, solar drying, salting and sugaring were historically used to maintain provisions in times of food scarcity. They now allow us to utilise and manage food waste as well as develop unique flavour through appreciation for slow foods and microorganisms.

Wild Provisions will offer four courses family style, amongst communal seating paired with brews showcasing the skill and ingenuity that regional NSW has to offer. The menu will demonstrate different techniques of preservation, waste utilisation and foraging showcasing the subtle nuances of salt, acid, and umami through a number of unique processes adapted from history to present day application.

Are you passionate about sustainability and seasonal cuisine? Are you fascinated with the renewed movement for slow eating and more a meaningful relationship with what's on your plate? Then this is the dinner for you!

Follow us on insta @Wild_Provisions in the lead up to GBW for how we're preparing this mini-degustation, as well as sneaky videos on how to ferment and preserve your food, what is edible in your streets, and you may even catch some cheeky sneak peaks of our brewers at work!

Wed 20 May 7:00pm-9:00pm


Woodlands Hotel
84-88 Sydney Road
(03) 9384 1122

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