Jed Gerrard, executive chef at the Wildflower restaurant in Perth’s Como The Treasury hotel, forages on the beach for natural bounty.

How one Australian chef is using locally foraged food to create dishes of unimaginable flavour

Saltbush, wattle seeds, dune spinach – it’s all on chef Jed Gerrard’s menu at Wildflower in Perth, gathered from the local area and infused in spectacular dishes that reflect indigenous seasons. We joined him on a foraging trip

Topic |   Food and Drinks

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Jed Gerrard, executive chef at the Wildflower restaurant in Perth’s Como The Treasury hotel, forages on the beach for natural bounty.
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