SHORE THINGS

Some of the country's best restaurants are delving into coastal foraging with spectacular results

- 

WHILE AMBLING ALONG THE BEACH IN search of the perfect shell is a familiar pastime, chances are very few of us have considered the enriching potential of foraging for edible plants and seaweeds.

But perhaps we should. Appearing increasingly often on dishes at the country's best restaurants, they connect hyper-local and seasonal produce with First Nations knowledge and practices around bush foods; a true expression of Australian cuisine.

An appealing combination of culinary culture, ecology and anthropology, foraging offers a closer connection to what we eat, and a deeper appreciation for our surroundings, close to home, or away on a beach holiday. So, where to start?

Foraging is typically allowed on private land with the owner’s permission, Bonetto explains, but you cannot harvest from national parks or in marine reserves, and every state has protected species that must not be disrupted. Guiding principles of treading lightly and only taking what you need should be observed.

Technicalities covered, he suggests a simple place to kick off a foraging foray: Making it less daunting is the fact there are no known toxic seaweeds in Australia, and they can be harvested in every state as long as they’re beach-cast and not attached at the holdfast.

A few steps inland towards the dunes, beach mustard deserves a spot in the knowledge bank of fishers, in particular.