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It was a day none of the participants will ever forget. Foraging for wild, edible indigenous plants and pairing them with the new Robertsons spice formulations was the best way to celebrate natural ingredients, and we were blown away with the quality of dishes produced.

Here are the pictures from the day! It’s time to get inspired.

It was an experience like no other. We spent the day foraging for indigenous, wild, edible ingredients growing in the wild around us. 

From flower canapés to ostrich kebabs, the dishes made incorporated the foraged ingredients, and were seasoned with the new Robertsons spice formulations. Free from GMOs and with no MSG added, these non-irradiated spice formulations truly honoured the dishes they were added to.

Final dishes
Chefs presented their creations. It was a celebration of natural herbs and spices!