Foraging can be an over-hyped word. For many, it means banging on about the stir-fried dandelion greens, garlic mustard pesto, stinging nettle soup or violet-infused syrup they once made. For chef Candice Philip, however, it forms part of an inventive approach to cooking that’s based on a total sensory experience. Her story has taken her … Continue reading Reviewed: Chef Candice Philip’s seasonal tasting menu at Basalt Restaurant