Wild Stories

Wild Stories Celebrating old ways in an ever-changing new world> foraging, crafting, healing, connecting, sharing I wonder what other weeds you can use in cooking.

Hear the experts, connect with amateurs, discover the wonders and possibilities of Wild Food, Wild Medicine and Wild Crafting. Wild Stories is a celebration of old ways in an ever-changing new world: foraging, making, healing and connecting>

Wild Stories is a series of workshops, skill sharing activities, cooking classes, story-telling events for young and old, green thumbs and not, as we all ha

ve a wild story to tell. We are looking for recipes, crafts, harvesting techniques, folklore and magic, romantic tales and poor-man medicine, in order to showcase the multiplicity of stories that plants carry. It is intention of the project to record this stories, to re-tell them to the young ones, to preserve and celebrate. Join Wild Stories mailing list here> http://eepurl.com/kaAGf

“I just watched a video of you cooking biscuits with fennel. My mother loved making spinach and feta pies with fennel that we would pick from the side of train tracks. For some reason, the train track fennel always tasted better than the garden grown fennel. Are you going to write a little cook book one day?”
Electra, accountant, 2008

“ ohh, indeed I spent so many hours looking for four leaved clovers in my youth.. and I still do at times”
Jo, educator, 2011

“my family when I was in the farm, as a young man, we were foraging, [...] there is a rural culture in Australia, that done that, even go collecting blackberries..”
John, government advisor, 2010

"Diego...It was an absolute pleasure to spend the day in your world yesterday, eyes down and mind open to the possibilities, the stories and above all else the honesty and sharing of your wealth of information and experience.It is great to know that you are putting the perspective out there, challenging the status quo and helping inspire a new level of respect for plants, our medicine and our food. Walk far and wide, lead people onto the path and continue to gather more stories.You are a wild weed in a world that needs your minerals and resilience..Tap deep into the riches and reach high to the sunlight. Every story shared builds a vibrant inquisitive future. Thanks for what you do !!!"
Costa Georgiadis, Gardening Australia, 2012

Baby Sunrose AKA Ice plant, is a succulent ground cover that spreads along the ground, making a dense mat. It is a short...
14/08/2026

Baby Sunrose AKA Ice plant, is a succulent ground cover that spreads along the ground, making a dense mat. It is a short-lived perennial, meaning that when you find a colony it will likely be there year after year. The stems are soft and fleshy, and the leaves are:

bright to medium green

thick, smooth and succulent

opposite each other along the stem

distinctly heart-shaped

usually about 1–2.5 cm long

hairless and slightly glossy.

The flowers are small, up to 15mm in diameter, bright pink, reddish-purple or magenta and have many narrow petal-like parts. They commonly open in sunny weather, particularly around the middle of the day.

A good identification rule: look for the combination of a creeping succulent mat, paired fleshy heart-shaped leaves and bright pink/red flowers.

Check the latest article on my database about the plant, with maps, reference and recipes. Link in bio ☺️

Enjoy!

05/06/2026


🍄‍🟫🌲

Slipperies are found in pine plantations across south-eastern and south-western Australia, under older trees where the p...
30/04/2026

Slipperies are found in pine plantations across south-eastern and south-western Australia, under older trees where the pine needles are thicker. Depending on conditions (temperature and rain), they are in season from April to June. The Jacks are commonly found in clusters, growing one on top of the other, while the Jills and the cows tend to grow in groups but more dispersed. The older ones (three to seven days old) tend to get infested with slugs, so be quick to beat the these produce loving competitors.
The Suillus mushrooms are part of the boletus group (like the porcini), and unlike common field mushrooms (agarics group) they have pores in the underside. These pores are essentially small tubular holes that produce and expel spores when the mushroom is mature. When you look at it, this appears like a fine sponge.

The main difference between slippery Jack, Jill and cow is that slippery Jack has a ‘skirt’, or ring around the stalk (annulus), while slippery Jill does not have a ring but fine grains dot the stalk and slippery cow has neither ring nor grains. You are looking out for a slimy mushroom growing under pine needles, with a sponge-like underside that is off-white turning a dirty-yellow.

There are several under-described native bolete mushrooms that grow in symbiosis with eucalyptus and other native trees. Please make sure you harvest from a pine forest or near a pine tree so as not to misidentify.

There are so many recipes for pine mushrooms, from simple fry-ups and risotto to mushroom pies.
There are also several ways to preserve this seasonal bounty. You can fry them in a pan and then freeze. You can add to soups, air-dry or dry them in a dehydrator. My favourite way to preserve them is to dehydrate until bone dry then blend until you get a powder of umami deliciousness.
Please note that it is best to peel the skin from these mushrooms before eating, as they can be heavy to digest. Sometimes, if the specimens are not so fresh, it is also advisable to remove the spongy underside.

A regularly cooked meal in Autumn at my house is ‘Slippery Risotto’. Such a warming, easy and tasty meal after a big day foraging in the forest.

See link in bio :)

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