Wild Forage Australia aims to share a philosophy of connecting Chefs and restaurateurs with the landscape through wild, foraged edibles. Established by Chef, Nick Blake in April 2016, this boutique business supplies restaurants and cafés from the Sunshine Coast to Byron Bay with produce sourced from the surrounding land and seascape. Nick doesn’t see food as free, but as a gift from nature that can be accessed ethically with respect and admiration. From sea lettuce to watercress and wild nasturtiums, Nick is taking cooking back to its roots with ingredients solely from nature. He plans to open his own restaurant creating a unique menu based on his foraging knowledge, meanwhile he provides a weekly distribution service of produce from herbs to berries through wholesaler Suncoast Fresh.
Commercial Forager to Suncoast Fresh supplying the Sunshine Coast, Brisbane and Byron Bay. COD, Catering and Private foraging requests also available, please inquire directly.