Andy, Stef and Simon are joined by chef Tom Chiumento from Caveau to talk about wild food of the Illawarra. We discuss the diversity of The Illawarra's wild ingredients and show and tell some of our favourites. We chat about accessibility to the public, resources, identification, safety, seasonality and habitat. In a bonus segment Simon cooks up foraged food recipe of pine mushroom and saltbush broth with barramundi and wild greens and flowers.

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