Author(s): Michael Daly
Foraging for wild foods is gaining momentum around the country. Community groups are being created, there are dedicated foraging websites and articles in foodie and lifestyle magazines. People are more and more keen to eat organic and local fresh food and this book makes it apparent that there is plenty available - for free - in our own backyard. Divided according to edible weeds, food foraged from the fields, forest and seashore and a pantry section, Michael Daly provides identification notes and recipes that demonstrate the use of wild foods in everyday cooking. He promotes the health-giving, nutritional benefits of foraging, using wild ingredients to add flavour and zest to the recipes. From Chickweed and Potato Samosas to Wild Mock Strawberry and Passionfruit Tartlets, there is plenty of opportunity to experiment with new ways to incorporate wild foods in your cooking. Colour photographs identify each food, and safety guidelines highlight the care that must be taken when gathering wild foods.
Michael Daly is a fully trained chef and a foraging enthusiast who has worked as the Executive Chef in major hotels around New Zealand. He left a position in Hamilton to fulfil a lifelong dream, taking to the road with his wife and young family in a housetruck. He has travelled around the country foraging and exploring - all the foods and photographs in this book were foraged and shot on location.