It has been fashionable for some time for the chefs of leading restaurants to forage some of their ingredients from the local environment. Daniel Patterson at San Francisco’s Coi and LocoL can be spotted gathering oxalis and lichen in the fields and forests of California. Mana! in Hong Kong features raw foraged coconut ice cream, and Alex Atala at D.O.M. in São Paulo undertakes full scale Amazonian expeditions to source new wild ingredients to update his Brazilian cuisine.

But what is it like to forage for deliciousness in Australia, a land that has a reputation for an arid, forbidding, and occasionally lethal natural landscape? Chef (and surfer) David Moyle, who runs the locavore restaurant Franklin in Hobart, Tasmania, has agreed to show me.

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