Forage tracks the journey from producer to cook to diner. The book features some of Victoria’s highest quality producers from farmers of organic vegetables to ethically raised pigs, from impeccably cultured butter in the mountains to wild herbs foraged by the creeks of Melbourne. This incredible produce finds its way into the 120+ recipes in the book, running the full gamut from fine dining restaurants (Circa The Prince, The Lake House, Moon Under Water) to casual eateries (St Ali, Pho Nom, Auction Rooms). Forage celebrates the connection between where our food comes from and how it arrives on our plate through the contribution of this gifted and passionate food community.
The recipes and pictures for the book were sourced and photographed during an epic 3,000+km road trip, criss-crossing the state, visiting the people and places that make the extensive Victorian culinary scene one of the world’s most diverse and exciting and… makes this visual journey not only unique but exceptional!