May 2, 2019
Wild foods foraged along beaches on the Sunshine Coast and in the nearby hinterland feature in many top restaurants from Noosa to Byron Bay. This is thanks to Nick Blake, a passionate forager and chef whose mission is to bring wild foods to our plates while also acting as an environmental steward to protect and preserve the species he gathers. Nick, who trained as an ecologist, is also a font of knowledge on the edible plants you might have in your backyard or in your neighbourhood that you can use in your kitchen.