MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef

MasterChef Australia judge, chef Gary Mehigan recently joined The Table Bay Hotel's executive chef, chef Jocelyn Myers-Adams and a few members of the media on a foraging expedition. Venturing as far as Mouille Point, the foragers found a selection of indigenous plants abundant and ready to be eaten - from sour fig to "sout slaai" (salt salad).
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef
MasterChef's Gary Mehigan goes foraging with Table Bay Hotel chef

Chef Myers-Adams presented a selection of dishes with the foraged ingredients incorporated. Foragers also indulged in unique Gin cocktails infused with aromatics also procured locally. Foraging is a passion of chef Myers-Adams and she was eager to share the culinary potential of plants most people would pass without a second glance.

Chef Gary is in South Africa for The Longest Dinner Table in aid of Stop Hunger Now Southern Africa.


 
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