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SBS Australia
04-08-2025
- Entertainment
- SBS Australia
What is the experience of foraging really like?
A Girl's Guide to Hunting, Fishing and Wild Cooking I'm deep in a state pine forest, the scent of damp earth curling into my lungs. It's almost completely silent, except for the trees shifting in the breeze. I'm alone, wearing a yellow raincoat not just for cheer, but visibility. And then, I see it. Nestled amongst the fallen pine needles, a delicate orange cap curving up at the edges with visible concentric rings and a bruised green edge. I gently slice it with my foraging knife and orange milk seeps out. Saffron milk cap – I've found my first edible mushroom. Foraging, especially as a chef, feels like plugging back into something primal and profound – an ancient method of connecting with the food that we eat. But first, what even is foraging? Foraging, by definition, refers to the practice of searching for and gathering food from the wild. A skill that dates back to ancient times, foraging for food in the wild is gaining renewed popularity across Australia. Though it is no longer a survival skill necessary in our modern, plugged in world, it's a growing movement that appeals to urban and rural communities alike. The growing popularity of urban foraging Diego Bonetto, a respected Australian forager and educator, explains that foraging is rising in popularity amongst diverse groups who attend his workshops. Young families, gardeners, and bush regenerators, environmentalists, alternative medicinal practitioners and elder migrants flock to Bonetto's workshops, all of whom are seeking to engage with nature in a more meaningful way through foraging. Forager Diego Bonetto with a bounty of mushrooms. Credit: Sireshan Kander 'Foraging for wild food and medicine is a gateway into a deeper connection with our ecologies,' Diego explains, and those who 'want a more connected life, want the knowledge as they can see the potential for a participative approach to nature, in all of its abundance.' Foraging offers something rare in this modern day and age: connection with nature, the thrill of discovery and the satisfaction of harvesting your own food. To be a true forager requires time, study and respect, but the pay-offs are well worth the investment. Though foraging may seem simple, it requires a complex understanding of the environment, the plants and fungi that thrive there. More than just a set of skills learned from a book or video, foraging is a mindset that begins with understanding the seasons, respecting the cycle of nature and knowing what to take, how much and when. Though there are plenty of online and book resources helping people understand the meaning of what it is to forage, it's essential that novice foragers learn from seasoned guides directly in the field, as misidentifying plants or mushrooms can have dangerous consequences. It is advisable to be guided by experts especially for first-time foragers. Many plants change the shape of their leaves over time, making identification challenging. Many fungi (whether edible or poisonous) closely resemble one each other, with very subtle differences in their identifying features. 'It's not enough to do a quick google search and assume that's enough to forage safely,' Bonetto advises, 'It is incredibly important for novice foragers to walk with an expert forager as a first step in order to lock in key identifying features of both edible mushrooms and their poisonous lookalikes. It's easy to make a mistake as some mushrooms are very hard to tell apart.' A good foraging teacher will help you identify and memorise key identifying features for what foods to pick, including specific shape, size, smell and colour to help teach you the confidence to practice foraging on your own. The forgotten art of foraging My own journey as a forager first started in the inner west where we learned to search for lilly pillies and pink peppercorns which led to a seaside foraging class to pick warrigal greens, followed by multiple mushroom foraging classes. Each new experience deepened my appreciation for the abundance of wild food around us and the ancient practice of connecting directly with the food we consume. Australia is packed with native herbs and spices - and they may be more accessible than you think. Source: Instagram / Gayle and Mike Quarmby/Instagram It took months of planning to secure a spot at Diego's coveted beginner mushroom workshop in Oberon. We arrived in the forest, baskets-in-arms, where Diego stood beside a long table lined with freshly picked mushroom specimens – both edible and toxic. He carefully walked us through the key identifying features – the cap, gills, stipe (or stem), the veil, subtle colour changes and even the scents that can present themselves in mushrooms. Armed with this knowledge, we headed into the forest to put our knowledge to the test. On our return, Diego meticulously sorted through our mushroom finds, inspecting each specimen to ensure that nothing poisonous had slipped into our baskets. It's easy to see the appeal of mushroom foraging in particular as a growing number of people look to learn how they can 'shop' in the supermarket of their backyard. At Sydney's Carriageworks market, prized foraged mushrooms such as slippery jacks and saffron milk caps can fetch up to $80 per kilo – that's up to seven times more expensive than your average supermarket button mushroom. After a few weeks of carefully reviewing my workshop notes, I finally felt confident enough to try foraging enough alone. I selected an unmarked patch of state pine forest in Oberon to explore. No guide, no group, just me, my knife and the trees. Each foraged mushroom I found felt like I was uncovering hidden treasure and I filled my small basket with mixed funghi. On my return home, I made a simple wild mushroom mac and cheese. Every bite was a reminder that the patience, learning and respect for the process had all been worth it. And how much I couldn't wait to dive straight back into the forest next season. Want to try foraging for yourself? Here are five tips to get started: Learn from the experts: Before venturing out on your own, take a class or join a guided foraging tour to understand the basics of plant and mushroom identification. Start simple: Focus on easily identifiable species to build confidence before expanding your knowledge. Know your terrain: Research local foraging locations and seasonal climate conditions to ensure peak foraging conditions. Harvest with care: Pick only what you need, ensuring you take from abundance and select specimens at their peak condition. Respect the forest, leaving it undisturbed and un-littered as you leave. Test your tolerance: Wild foods can be challenging to digest for some people. Taste small quantities to assess your tolerance before eating larger amounts.
Time Out
04-08-2025
- Time Out
Looking for a farmstay in NSW? You're not alone – "agritourism" is Australia's new travel trend
Ever dreamt of fleeing the city and spending your days collecting eggs and baking bread in a farmhouse kitchen? You're not alone. And while, for many of us, the cottagecore country existence is still just a pipe dream, holidays to the countryside are the next best thing. Over the past few years, farmstays and 'agritourism' experiences in NSW have been on the up, with some of the state's most lusted-after stays incorporating some kind of farm-style experience (everything from luxury farmstays to foraging workshops and fruit picking). In fact, new data from Tourism Research Australia (TRA) has just confirmed that Regional NSW is Australia's leading destination for visitors seeking agritourism experiences. According to the data, 700,000 international visitors to NSW participated in agritourism experiences in 2024 alone, with participation in agritourism activities up. According to the data, visitors who engage with agritourism activities spend 9.1 per cent more per trip compared with people who don't get their hands dirty (so to speak). Plus, visitor expenditure by agritourism-ready international tourists was up 22 per cent year on year. With so many magical farmstays, cellar doors, orchards and vineyards to explore in NSW, we don't blame them. To help you kickstart your agritourism adventure, we've rounded up a few of our faves in the state. On Diego Bonetto's immersive mushroom foraging tours, you'll be taught all about the art of foraging and the fascinating world of fungi. Luxury farmstays at Barranca Kangaroo Valley At this magical eco-luxe farmstay, you can feed the farm animals before eating your own, locally-sourced breakfast hamper from an architecturally-designed cabin looking out across the rolling farmland. Set on a 1,000-acre property a few hours south of Sydney, Barranca Kangaroo Valley is agritourism in its most luxurious form. Oyster shucking and more at Narooma Oyster Festival This delightful foodie fest is a celebration of everyone's favourite mollusc: the anything-but-humble oyster. Over two shucking fun days, you'll get the chance to connect with oyster farmers, join oyster shucking masterclasses and, of course, knock a few back. At the 2023 event, 70,000 oysters were consumed over two days, and the festival has become the largest food and wine event in southern NSW. Fruit picking and cherry pie making at Ballinaclash At this charming, family-run vineyard and orchard, you can pick your own cherries then join a cherry pie making class before settling in for a wine tasting. Arrive hungry – the cherry ice-cream is the best you'll ever taste. Camel riding and goat cuddling at Silverton Outback Camels This incredibly Australiana farmstay is home to an extensive family of adorable goats, sheep, piggies and ponies, whom you'll find happily lazing in the outback sunshine. The farm is also home to a group of camels, and guests can book in for a camel ride around the stunning outback Picnics with alpacas at Bilpin Cider Company At this cellar door and orchard in the Blue Mountains, you can eat a slice of freshly baked apple pie while the local alpacas graze in their paddock just steps from your table. According to the NSW Government, things aren't slowing down in the agritourism space, with more to come over the next few years and Destination NSW hosting a special AgriTourism Summit to help boost the industry and support emerging and established operators. 'Agritourism is key to future-proofing our regional visitor economies – drawing travellers to the four corners of the state, from the Northern Rivers to the Riverina, and Port Stephens to Parkes,' explained Minister for Tourism Steve Kamper. These are the best glamping sites in NSW. These are the best camping sites near Sydney.
Time Out
13-05-2025
- Time Out
I went mushroom foraging near Sydney – these are the 3 things that shocked me
The other week, I went foraging for mushrooms. No, not for those kinds of ones. And no, definitely not those kinds of ones either (though I am partial to beef Wellington). In the morning, I woke bright-eyed and bushy-tailed, armed with the kind of enthusiasm usually reserved for the sound of a primary school bell and a day spent away from my desk (sorry, job). That's because I was heading to the fresh-air-filled Blue Mountains. As not only is it autumn – it's also mushroom szn. It took us around an hour and a half to reach our destination: a pine forest. That's where we met Diego Bonetto – a lifelong forager, wild food advocate and mushroom enthusiast who runs workshops on foraging. Over the next few hours, we ventured deep into the forest, collecting not only pine mushrooms – or saffron milk caps – but Diego's pearls of wisdom, like tiny droplets of rain after a dry patch. I experienced what is known as 'mushroom fever' – and yes, it's a real thing. I think I even became a little mushroom-obsessed. There were many brilliant moments during our day – and if you're keen to know more, I'd recommend booking an experience with Diego yourself. But for now, here are three things that shocked me the most. View this post on Instagram A post shared by avriltreasure (@avriltreasure) Mushrooms are bloody incredible I know you probably know this already. And looking back, I knew fungi were great. Cooked until golden, finished with butter, thyme and salt, and served with jammy eggs and crisp bacon. Grilled on the barbie and bolstered with garlic and soy. Sautéed before being paired with cream, parsley and fettuccine. You get the gist. But man, did I not know just how incredible these little ground umbrellas were. Diego told us mushrooms were here before plants – and actually, all plants are a result of them. That we have no idea how many species of mushrooms there are, 'cos there are so damn many. They don't even care about sunlight! And below ground, they form a massive underground network called mycelium. Mushrooms naturally decompose organic material, and they even help clean the environment of toxins with a process called mycoremediation. I could go on. It's legal to forage for mushrooms in New South Wales For legal reasons, I need to state the obvious: you're allowed to forage for legal mushrooms in New South Wales. This isn't the case across all of Australia. So that's pretty cool, don't you think? I mean, the idea that you don't have to go to Woolies or Coles and give your money to a conglomerate, but can instead head to a fairy-tale-coded forest and find dinner, is refreshing in this cost-of-living situation. Of course, not everyone can head to a forest daily. And there are thousands of toxic and super harmful mushrooms out there – so it's important that you go with an experienced forager who can identify them correctly. But it's a fun activity for you and your mates to do one weekend. Plus, pine mushrooms are yum. Foraging is actually pretty fun Truthfully, I used to think foraging was a bit of a wank. How wrong I was. Not only have humans been foraging to survive for thousands of years, it's so good for the mind, body and spirit. Plus, there's a thrill that comes with spotting mushrooms growing in the ground. We were on the lookout for these cute, peach-coloured mushrooms, and each time we spotted one felt like being a kid finding an Easter egg. Foraging is also so peaceful. I remember standing in the forest, feeling the warm sun on my face. All I could hear were the birds and the gentle rustle of trees in the wind. I think it was the first time I had truly stopped in weeks. I know this is verging on woo-woo territory, but in that moment, I felt truly connected to the environment – reflecting that I am but one tiny and insignificant speck in Earth's magnificent, complex, multi-faceted ecosystem. It was as glorious as it was freeing. Later, I asked Diego what he loved most about foraging. 'It's a learning space,' he said. 'If you are willing to listen, there are lessons all around.' It took a couple of hours, a handful of mushrooms and an enthusiastic, Italian-born foraging wizard to remind me to stop every once in a while. To hop off the hamster wheel we're all on. To get out in nature, close my eyes and breathe in deeply. And listen. You hear that? That's where the magic lies.
