Wild Stories

03/12/2025

If you’ve wandered through suburban gardens, nature strips, or council plantings in Australia, chances are you’ve passed society garlic without even noticing. With its slender, grey-green leaves and delicate clusters of lilac flowers, Tulbaghia violacea—commonly known as society garlic—is both an attractive ornamental and a surprisingly useful edible plant. For foragers, it’s a mild, accessible way to experiment with wild flavours while staying close to home.

What Is Society Garlic?
Society garlic is a hardy perennial herb originally from South Africa, but now widely planted across Australia. You’ll find it in community gardens, council landscapes, home gardens, and even thriving in the wild where it has naturalised. It looks somewhat like a smaller, more delicate version of regular garlic chives, growing in clumps with flower stalks that rise above the foliage.

Read the full article - link in profile- for recipes, maps and more.

Enjoy!

02/12/2025

So good to be featured in the Hidden Sydney episode with our Seaside Foraging Workshop.

A wonderful afternoon walking and laughing with and Kim learning and tasting the abundance of seaw**ds and coastal edibles of Sydney.

The episode will air this Saturday on at 3:30pm, and available online thereafter.

Thank you for featuring what we do, empowering people with the everyday abundance of wildfood.

12/11/2025

How to differentiate wild lettuce -Lactuca virosa- from prickly lettuce -L. seriola-

Lots of people are interested in finding wild lettuce (also known as o***m lettuce) in their area.

It grows wild in many parts of South Eastern Australia and plenty where I am, Wiradjuri Country, Central NSW.

Check the link in bio for a full article about how to use it for food and medicine including recipes and maps.

09/10/2025

It is that time of the year to get out along the country roads for wild asparagus.
They are delicious and a treasure to find.
Read my article on the blog, link in profile, to learn where, when and how.
So yummy!

12/09/2025

So good to have a chat with Oliver from Rounded about my crazy idea of calling what I do a 'business' and how I turned my love for ecologies into an offering of experiences for the public.
I am very grateful about all the support that got me where I am. 20+ years of talking up w**ds and still going.
Thank you Oliver for the great chat.

Diego Bonetto is a wild food educator, artist, and author who runs over 100 workshops a year - many of which sell out weeks in advance 🌿 Here’s a small taste of what he’s learned over the last 20 years about creating experiences that people are happy to pay for (and come back to experience ag...

07/08/2025

Native spinach (aka warrigal greens, New Zealand spinach, Botany Bay spinach and bower spinach) has become one of Australia’s most celebrated edible indigenous greens.

In our house, we love it as a pie filler, pizza topper and use it in similar ways as we would baby spinach.

As a wild foraged ingredient, native spinach is very easy to recognise, and it can cope with, or even benefit from, low-level tip pruning. By harvesting 10 centimetres off the tips of the branches that you will find growing along the ground, you are promoting new growth.

Today, native spinach is cultivated as a vegetable, and is stocked by many local greengrocers.

There are two main varieties of native spinach: warrigals, Tetragonia tetragonioides, which grow from Queensland to Victoria, including inland; and Bower spinach (Tetragonia implexicoma), which is mostly coastal, found growing from eastern Victoria all the way to Western Australia. Both species are edible, and interchangeable for culinary purposes.

Check link in bio for recipes and more info.

05/08/2025

Thank for this fantastic article about why learning to forage is important and what it gives you.
Link in bio

05/08/2025

Thank you SBS Food!

Wondering what it means to forage? Foraging isn't just about food – it’s a chance to understand the ecosystems that we live in, and appreciate the true value of ingredients.

05/06/2025

Everything You've Always Wanted to Know About the Lost Art of Mushroom Foraging.
Closing the season with a fantastic overview by Alec of Concrete Playground Sydney.
Go slow, be gentle, learn from nature.
You get free food in return.

Mushroom foraging dates back centuries, and isn't without risk, but this ancient practice is about so much more than finding food for dinner.

04/06/2025

And that’s the wrap for the season for us.

20 workshops, + 3 intermediate and 3 masterclasses. About 500 guests learning how to harvest edible wild mushrooms in NSW’s pine forests.

Thank you all for your love, enthusiasm and willingness to connect with such amazing wild resource.

We will have a break for the next 6 weeks and start again in late July with our regular edible w**ds and seaside foraging workshops.

14/05/2025

And the season continues.

We just witnessed this weekend the first proper flash of slipperies and it is amazing and humbling to take the time to reflect on the unpredictability of nature.

Sometimes it is all saffies, sometimes it is all slipperies, sometime is both and sometimes there’s hardly anything at all.

We think that the biggest lesson that we want to teach at our workshops is to be humble and leave expectations at home.
That way, when you walk in the forest and you find lots, you fully bask in gratitude.