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FINDER'S KEEPERS
WRITTEN BY ALEX FLEISCHER
Talk of Mick and Mel’s habit of scrounging for ‘roadfruit’ might have you wondering why on earth anyone is wandering around the wayside and eating weeds.
Foraging is an increasingly common trend with foodies, chefs and those dabbling in permaculture. An interest in utilising your immediate surroundings can lead you to discover a world of native and unconventional foods hidden in plain sight! If nothing else, foraging commands a greater respect and appreciation for our local flora.
Start by observing and identifying the plants in your backyard, verge or over fences in alleyways. If you happen to live coastal, most seaweeds are edible and very useful in the garden!
Blackberries, mulberries and other fruits like lemons, feijoas, loquats, cumquats, figs and stonefruits are bountiful when in season. Pick sparingly so the plant can continue to thrive and others (including wildlife) can enjoy.
You should rightfully be wary of toxic or poisonous plants, so research thoroughly, plan ahead and if ever in doubt, leave it behind! Avoid nature reserves, private property (unless obtaining permission first), urban waterways and areas marked as being recently treated with pesticides or weedkillers. Leave mushrooms to the experts, and wash everything before consuming.
Legal guidelines vary by council and state, so always check first and get permission if required before picking.
There are bound to be like-minded people in your local community for tips, food swaps, and advice. Happy hunting!
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Garden Street Collector's Series Edition One
This gin is a nod to you, our members. We’ve tasted hundreds of delicious Australian gins over the years and every year our tasting panel has the (really terrible) job of choosing their 12 favourite gins to share with you. It’s tough competition and they’re a very picky bunch!
Twelve months ago, we floated the idea of making something exclusively for our members; something one off and never to be repeated. It needed to be something for the collectors to add to their gin shelves and moreover, we had to make a product we were proud to share, and one delicious enough to get past our tasting panel!
