Modern-Day Forager Launches Unique Catering Operation
When New Zealander Campbell Rowe is not harvesting lychee, green mango, lime and black sapote, or eggs from a small brood of free-range chooks at his New South Wales farm, he’s visiting farmers’ markets to forage for ingredients and discuss new-season produce with local organic producers.
The Goonengerry-based chef has taken the age-old notion of foraging for wild, fresh food and given it a new twist in the bespoke catering business he has recently launched.
After foraging for the best food on offer locally, Rowe creates an artisan chef’s table for private dining and bespoke pop-up catering events under his new brand Forage and Graze.
“I call it modern-day foraging because I am interested in sourcing the freshest, local ingredients,” Rowe said.
Formally trained as a chef and with more than 15 years in the industry, Rowe is also trained in organic horticulture – two skills he has applied over the past five years as sous chef and one of the organic gardeners at luxury retreat Gaia in Byron Bay.