Foraged Ingredients, Hiša Franko
Nine dishes built from the local products of the Soča Valley: hay, beeswax, wild hops, whey and cheese rinds, worked by Ana Roš and her team.
Ana Roš
Chef and Owner, Hiša Franko · Soča Valley
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
9 Lessons, 60 min total
- FREE
Introduction
- FREE
#1: Hay Whey Sourdough Bread
- FREE
#2: Hay Potato
- FREE
#3: Wild Hops Cheese
- PRO
#4: Calamar & Zemljanka Cheese Sauce
- PRO
#5: Cheese Rinds & Red Onion Broth
- PRO
#6: Mochi
- PRO
#7: Cheese & Beeswax Fondue
- PRO
#8: Pear in Beeswax
- PRO
#9: Beeswax Ice Cream
About this course
This foraged ingredients masterclass is organised in three themes: foraging, cheese and its byproducts, and beeswax. Wild hops, hay and local herbs feed a hay potato, a hay whey sourdough and a wild hops cheese set by spherification and fermentation. Nine lessons run out of one Slovenian valley's supply.
Cheese comes next, and nothing is discarded. Rinds are simmered into a red onion broth, whey goes into the bread, and Zemljanka aged in Slovenian caves turns up in a mochi and in a calamar sauce. Beeswax closes the class across a fondue, a pear and an ice cream, three states of one material.
Presentation is part of the method: the fondue arrives inside a beeswax candle that melts in front of the guest. You leave able to read your own local supply the same way. Antonia Klugmann works the same ground from the plant side in her wild herb class on Gronda.
"The best dish usually starts with whatever's good nearby, not what's flown in."
Ana Roš · Owner @ Hiša Franko
Lessons
9
Video
1 hr HD
Level
Audio
English (VO)
Subtitles
English, Spanish, Italian, German, French
At the end of this course you will be able to
Bake a hay whey sourdough bread and build a hay potato dish alongside it.
Set three cheese preparations: wild hops cheese, a zemljanka sauce and a rind broth.
Work beeswax through three courses: a cheese fondue, a pear and an ice cream.
Apply foraged cooking techniques to a zero waste service built on local products.
local products today, wild herbs tomorrow.
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Meet your instructor
Ana Roš
Chef and Owner, Hiša Franko, Slovenia · Third star, September 2023
Ana Roš is a self-taught chef and the owner of Hiša Franko in the Soča Valley, Slovenia, which earned its third star in September 2023. She left a career in diplomacy when her partner Valter inherited his parents' restaurant.
Together they turned that countryside inn into a restaurant ranked in the world's top 50, with Valter running the cellar. She buys from the local community of foragers, fishermen and hunters, and it is that supply, not a signature style, that she and her team teach across the nine dishes here.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Mariam
Who is this course for?
New to this way of cooking or not
First-time and practised zero-waste cooks who want rinds, whey and offcuts turned into dishes.
Local ingredients, unexpected plates
Spherification, fermentation, cheese rinds and whey, for cooks who want the methods behind them.
Anyone who cooks with what is nearby
Hay, whey, wild hops and beeswax enthusiasts who want more from what grows nearby.
Frequently Asked Questions
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