Native plants are about history, culture and responsibility as much as flavour, writes PAULETTE WHITNEY.
This will be the hardest thing I’ve written so far. Because I know I’ll get it wrong, but to not try is perhaps worse, so open your mind, please forgive my missteps, and join this conversation.
I began my career growing Tasmania’s wild plants, and, having a penchant for novel ingredients, I was fascinated by them. Later I worked with chefs whose search for new flavours created demand for my knowledge, and I was off – finding wild plants for dinners on remote islands, working on a documentary about foraging chefs, and selling Tasmanian edible plants at my market stall.
This story is from the February 2019 edition of Gourmet Traveller.
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This story is from the February 2019 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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