Names are the way we humans build relationship, not only with each other, but with the living world. — Robin Wall Kimmerer

A pathway to connection, conservation, and collective healing, join us to learn the names and the ways of native plants on Wurundjeri Country.

Meeting near the river’s edge at Heide, together we’ll learn to identify these plants, develop an understanding of their history in this place, and sow the seeds for an ongoing relationship of shared knowledge and respect.

We’ll be guided through the Yaluk Langa gardens by Wurundjeri educator and Yorta Yorta and Boonwurrung man, Chris Hume, in this experience designed to foster a deeper understanding of the region's culture and ecology.

Our bushwalk will conclude at Heide Kitchen with a multi-course meal, exanding our sensory exploration of plants and place. Designed and prepared by Mollie Nelson-Williams of Our Table and Laura Boulton of Heide Kitchen, featuring native ingredients and produce from the Heide gardens, menu flavours will be a direct reflection of the ground on which we gather.

Natural wine pairings and non-alcoholic beverages will be available for purchase on the night.

WHERE
Heide Museum of Modern Art (Yaluk Langa* Gardens and Heide Kitchen), Wurundjeri Country

*Yaluk Langa (‘River’s Edge’ in Woi-wurrung language) is a collaborative indigenous landscape project developed between Traditional Owners and the Heide team.

WHEN
15.02.26 from 5pm

The menu for this season's Supper Hike is set to be an exhibition of late-summer vibrancy. We will be working closely with produce harvested from Heide’s kitchen garden, heritage orchard, and native herbs foraged from along the Birrarung / Yarra River at the foot of Heide Park.

Led by Our Table’s Mollie Nelson-Williamsand Heide Kitchen Head Chef, Laura Boulton, the menu is shaped in close dialogue with the land, allowing each ingredient to speak to its moment in the season.

Place plays a pivotal role in our menu’s meaning and narrative, with every ingredient, flavour, and dish reflecting the landscapes and people that surround us. This menu will be shaped by small-scale Victorian growers, farmers, foragers, and makers whose practices are rooted in care, intentionality, and a deep respect for land. Through the vessel of a shared meal, we come together to listen, translate, and share — to taste seasonality as it is, fleeting and alive.

If you have dietaries, please let us know upon ticket purchase, and we will do our best to accommodate. Please note that dietary requirements will need to be confirmed by February 8 in order to be catered for.

Mollie Nelson-Williams / Our Table

Mollie is an Attica chef and the founder of Our Table. Our Table redefines the way we dine and relate to food; using locally sourced produce, creativity, and the power of human vulnerability as catalysts for deeper connection – to ourselves, each other, and our world in motion.

With a strong focus on seasonality, consciousness, and community, Our Table hosts dining experiences that are bound by consciously sourced, high-quality food and conversations; using this as the foundation to explore new relationships with people and place.

Laura Boulton / Heide Kitchen

Laura Boulton is the Head Chef at Heide Kitchen; a modern Australian dining room at Heide MOMA. From catering to award-winning venues, to not-for-profit kitchens, Laura has spent over two decades in Melbourne’s hospitality sector learning and refining her own root-to-stalk ethos and making it first principle in everything she does. A fierce food waste innovator and educator to her peers and local community, Laura has been focusing on bringing the history and heritage gardens of Heide back into the kitchen. Bringing a sustainable edge to every plate, showcasing what’s possible when you prioritise local seasonal produce and maximise what’s coming through your kitchen by utilising a myriad of preservation techniques and practices.

Wurundjeri-led bushwalk and educational session
Learn how to identify different native plant species
Gain an appreciation for and deeper understanding of Heide’s ecology and the Yaluk Langa gardens
Curated communal dining experience at Heide Kitchen
Seasonal, locally-sourced multi-course meal
Connect with a creative, like-valued community