Warrigal Greens, an edible succulent common to coastal areas of southern Austral-ia, has made it to our plates at home and in high-end restaurants
By John Fitzsimmons
Driven by rising acknowledgement and regard for indigenous knowledge, environmental concerns, and the ever-present search for new taste sensations and culinary experiences, broad interest in ‘bush tucker’ has never been higher. What’s interesting is many edible indigenous or wild plants have been right under our noses all along.… Continue reading
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By Bruce Thompson
I remember reading Tim Low’s book “Wild Food Plants of Australia” as though gaining entry to a secret society of horticulturists. In those pages, my name was invisibly written, granted entry to that forbidden library of arcane knowledge where edible Aussie plants and fruits were celebrated again after languishing unnoticed for decades, despite the tens of thousands of years they provided sustenance to First Nations people.… Continue reading
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