Foraging is the new buzzword in fashionable dining and we have the inside scoop.
Organic. Grass-fed. Hand-picked. Once considered rare, these terms have become so commonplace on restaurant menus that we hardly notice them anymore. But the latest food trend goes one step further and involves foraging for wild ingredients.
While it might be hard to imagine eating vegetables and herbs grown in local parks, the art of urban foraging has become increasingly popular. Dragoncello Dining in Sydney’s Surry Hills has spearheaded the movement, creating unique dishes which change weekly, depending on what can be foraged from the local areas. Expect coastal herbs like ice plant, warrigal greens, sarsaparilla, sea lettuce and samphire to feature regularly on the contemporary Australian menu.
Head chef Roy McVeigh, formally of Berowra Waters Inn, Bennelong and Bather’s Pavilion, makes use of the three kitchen gardens as well as foraging from the local community.
“People believe that foraging is hard, and you have to go a long way or to really specific areas to do it. I like to keep my foraging within walking distance – you’d be amazed at what you can find within a short distance of wherever you are,” explains McVeigh.
Dragoncello’s interior style compliments the clever menu, with distressed industrial elements juxtaposed against refined leather banquettes.
Tasty, wholesome eats, an impressive wine list and contemporary setting…what more could you want?!