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Wild About Mushrooms

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THIS EVENT HAS NOW SOLD OUT

It's Autumn and it's wild mushroom season. We have called in expert forager Jo Corrigan of Mushrooms Anonymous to show us what she has been finding on the forest floor this season. Eileen Horsnell, head chef of Lûmé, will be cooking up a shared menu featuring mushrooms in every course. Yes, even dessert!

Beverages on the evening from - 
Karen Golding Red Hill Brewery
Clare Burder  Eminence
Tessa Brown Vignerons Schmölzer and Brown
Sally Belford Bobar
Kate Goodman Nikkal Wines

We are unable to cater to mushroom allergies for this event. Sorry guys this event is for women only.

Venue: Pope Joan, 77-79 Nicholson Street, Brunswick East
Tickets: $120 pp (includes 4 shared courses and beverages

Wait list available at https://www.trybooking.com/VMNF

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Eileen Horsnell
head chef at Lûmé

Currently running the kitchen of South Melbourne’s mind-bending Lûmé, the ambitious, technique-driven tasting menus she prepares bashfully belies her ethos to compose meals that are ‘humble and capable’.  It is an approach instilled during her career’s formative days at Mondo Organics in Brisbane’s West End, where respect for ingredients extended beyond their substance, but to a deeper appreciation of the hands and forces that helped shape them.  Promoted to head chef at the age of 25, she quickly realised how the relationships fostered with farmers and suppliers inevitably spoke through the flavours presented on the plate.

Over the last decade, Eileen has worked in the celebrated modern kitchens of Urbane in Brisbane, and Biota Dining in Bowral NSW. More recently, at Brisbane’s Pearl Café, she bought this rigorous detail of fine dining to a menu that Gourmet Traveller praised as typifying a ‘no ego, produce-lead philosophy’. It is exactly this ability - to elegantly, honestly and thoughtfully connect the culinary dots of Farm, Market and Table - that has now been so richly rewarded by the enthusiasm and esteem of growers and producers all across the east coast of Australia.

Now at the helm of one of the country’s most awarded new restaurants, she hopes to teach young chefs that cooking is not merely a canvas to paint their own ideas, but rather an opportunity to refract the experiences and passions of the connections that define us. Epicurus suggested that ‘feeding without a friend, is the life of a lion or a wolf’. Perhaps that goes for cooking as well.

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Jo Corrigan
forager at Mushrooms Anonymous

I began my cookery apprenticeship in the mid-eighties at 'Butlers', Potts Point, Sydney. The next few years held more stints in fine dining at 'Bilson's', 'Fine Bouche', The Botanic Gardens etc. Tony Bilson was a valuable early mentor so to be a junior in these restaurants was a shaping experience.  In '91 I made the move to London. After a year of travelling and working at The Groucho Club, I took a position at 'The Brackenbury Restaurant',  Run by Adam Robinson and his wife Katie this place came highly recommended as 'the place' that all London chefs liked to eat and so it was. I worked for Adam for over three years at the end of which he invested in my first business, a Deli/Baker/Catering business in West London called 'Grove Park Deli'. This was a magical 5 years. The business is still there and thriving.

After selling my part of the business to a partner I moved back to Australia in 2003, determined to open a restaurant. After a few years working and learning the Melbourne culture, we opened 'The Commoner Restaurant' which was, largely, an ode of sorts to The Brackenbury. Set in a double story terrace in Fitzroy, 'The Commoner' stood for 9 years in all, going through many changes within from European cafe with 30 seats and a courtyard initially to a renovated and refined 75 seat restaurant later on. Constant features of those years were our love of nature and foraging -culminating in the mushroom tours-, our Sunday Lunches from the wood-fired oven, our feed me menus, chef dinners and events. 

We sold The Commoner in 2016 and made the move out to the Macedon Ranges, a favourite foraging haunt. To live here has been an absolute wish come true. Originally one of nine children from country NSW I was thrilled to make the change. My partner, chef and forager Matt Donnelly, helped me for many years on and off in the Commoner. Matt began his foraging business, 'Mushrooms Anonymous' in 2009 and, since then, it has grown into a rather large and varied affair encompassing travel over three states for a good 7 months of the year.  We absolutely love looking after chefs and restaurants. We know how hard it is. Our hope is that we provide a window for them in the form of delicious and unusual ingredients they can play with. Our main products now include wild fungi, (such as pine mushrooms, slippery jacks, grey ghosts, bluits and, morels), fennel pollen, fermented black garlic and fresh bronze fennel. It is thrilling that we can live out in the country but still have this direct link to Melbourne and the heart of this creative industry.

This year saw yet more growth with the birth of our company, 'Our World Without Walls'. After deciding to pursue our love of growing we realised we wanted to expand our business to include activity every part of the year so we sent out a form letter requesting any spare land in our neighbourhood. We were inundated with responses.  We began leasing land from a beautiful local winery with organic principals, wonderful soil and bore water. We decided to start an organic market garden. This summer we delivered our zucchini flowers and 38 varieties of heirloom tomatoes into Melbourne's restaurants. We have our winter trial crops in the ground now for the first time...khol rabi, gorgeous heirloom beets, cauliflower romanesco and the like. This spring we will be selling Heirloom seedlings. Its a dream come true.

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BOOKING TERMS AND CONDITIONS

This is a rain, hail or shine event. No refunds are permitted. Your ticket is transferable and you can pass your ticket to someone else if you are unable to attend. No need to print your ticket we will have a guest list at the door.

The attendees at our events are 100% women.

Please advise dietary requirements prior to the event. For this event, we are unable to cater to mushroom allergies.

Fully Booked Women is not responsible for the food and beverages consumed at our events.  Fully Booked Women acts solely as agent in arranging events for women and does not assume liability for accidents, delays, injuries, loss or damage due to any act or fault of any company, organisation or person whom we engage to render services or carry out arrangements or by the act of default of any restaurant or venue or its employees.

By booking a ticket/s you agree to the Terms and Conditions as stated above.

Earlier Event: November 27
Women of Australian Distilling - Sydney