Hunter-gatherer instincts shape a local, seasonal menu at Soul Projects in Mount Gambier, SA.
Story By Gretel Sneath
Chef Kirby Shearing's regular foraging trips take him on a loop around South Australia’s Limestone Coast, scouring inland streams and springs for juicy watercress before heading south to harvest saltbush, samphire, pigface and native spinach from coastal dunes. When the tide is out, shallow reefs are awash with sea grapes, while native parsley and nasturtiums are often found in more urban settings. “I never just go to the one spot and keep picking – it’s better to keep exploring new places, as you never know what else you might find,” he says.
This Story is from Issue #97
Outback Magazine: Oct/Nov 2014