Forest at Crumb
A plant-based pop-up spotlighting minimal waste and the use of wild plants growing within the city.
The third instalment of plant-based pop-up Forest will take place over two nights this month. Grey Lynn's Crumb will play host to chef Plabita Florence as she presents a six-course tasting menu highlighting the use of plants in creative ways.
The philosophy of Forest is to use wild plants that are literally overgrown throughout the city and to utilise underrated parts of produce that are normally destined for the bin.
Previous pop-ups have seen Florence whip up yams with spicy sauce made from pickled chillies and cauliflower stalks, popped barley and wild onion flowers; purple kumara gnocchi with black garlic broth, confit leek and crispy carrot skin; and smoked beets with nasturtium mustard, silverbeet stalk pickles and sauerkraut sourdough.
Forest at Crumb will take place on December 18 and 19, with just 24 seats available per night.