Growing up in Fiji, Nick Blake’s mum would take him to the local food markets in the streets of Suva every day. It had a profound effect on his DNA – and the locavore movement was imprinted on him.

From buying the freshly ground pungent spices from local spice merchants, to bargaining over sea grapes, baby octopus, freshwater mussels, taro leaves, coconuts, chillies, tomatoes and coriander; fresh, seasonal and wild produce was a way of life.

Inspired by the wonderful local landscape of the Sunshine Coast, Nick delved into researching local edible plants. When Noma, the Danish restaurant that was named The World’s Best Restaurant in 2010, 2011, 2012 and 2014 in The Worlds 50 Best Restaurants, announced a Sydney residency, Nick jumped at the chance. He spent ten weeks in the kitchen and left with his approach to food completely changed.

Wild Forage Australia was born.

Nick’s knowledge of the Sunshine Coast’s foraging wonderland will bring this region’s wild and indigenous ingredients to life.