free food

A MUSHROOM FORAGE WITH DIEGO BONETTO + STUDIO NEON

April

The Slowpoke: A MUSHROOM FORAGE WITH DIEGO BONETTO + STUDIO NEON There’s a whole lot of magic to be found while wandering through a local pine forest – from the crunchy brown needles and pine cones strewn across the forest floor, the dappled light that dances through the slightly gnarled straight and narrow trees and the peace and quiet that pervades the infinite space. 
A MUSHROOM FORAGE WITH DIEGO BONETTO + STUDIO NEON
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PURSLANE

February

The Slowpoke: PURSLANE Be wary of where you walk and you may just spot this tasty edible green at your feet. Known quite commonly as a weed in Australia, purslane is in fact a great addition to the plate, and in many cultures and countries embraced wholeheartedly as a food. Here, awareness of the plant is growing and you may even spot it these days at a farmers market stall or two.
PURSLANE
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LEMON MYRTLE

January

The Slowpoke: LEMON MYRTLE It’s a common native Aussie plant that you may have passed in your travels none the wiser. But lemon myrtle (backhousia citriodora) is an incredibly useful plant in the kitchen along with the rest of the home. And in many of our cities it can become easy to spot and forage for its useful leaves. Not sure if that tree in your street that looks suspiciously so is lemon myrtle? Crush a leaf in your hand and look for
LEMON MYRTLE
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BLUE FLAX LILY

December

The Slowpoke: BLUE FLAX LILY If you live in any of the eastern states of Australia (including Tasmania) and take a wander around a local park or your local area, there’s a pretty good chance you may stumble across this plant – the blue flax lily (Dianella). You may notice it this time of year by the abundance of blue berries popping up along the stems. Having long been a popular plant for ornamental use for gardeners, the blue flax lily is potentially
BLUE FLAX LILY
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INTERVIEW: TROLLEY’D

September

theslowpoke_trolleydsustainableorganiccocktails5 If you happen to see a pair of misplaced pilots wandering around your local park somewhere in Sydney, don’t direct them to the nearest airport. Direct them to your party. You’ll be glad you did. Christopher Thomas and Byron Woolfrey are the owners of Trolley’d. Using local, organic, native and foraged ingredients, Chris and Byron create delicious cocktails from their recycled Ansett airline service trolleys. Spot them in your neighbourhood and they’re no doubt scavenging a few berries
INTERVIEW: TROLLEY’D
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