Wild about foraging

Ant North is the former head chef at Wharekauhau Lodge in Wairarapa. He is a long time fan of foraging, learning to identify and cook with wild plants more than 10 years ago in the UK. He shares a recipe for Sea Lettuce Salt, and talks about how he uses foraged items in his recipes. He will be hosting a wild food event at Wellington on a Plate in August.

Hairy Bittercress

Samphire.

Kawakawa

Judas ear.

Nettles

Old puffball.

Sea beet

Mushroom pancake with foraged salad.

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