MEET THE FORAGER - EDUCATIONAL PINE MUSHROOM TOURS
/Foraging for Flavour
The Art and Craft of Pine Mushrooms with Sydney Direct Fresh Produce
As the autumnal hues start to paint the landscape, the pine forests of Australia begin their annual yield of pine mushrooms, marking one of the most exciting times for chefs and foragers alike. At Sydney Direct Fresh Produce (SDFP), we celebrate this season with our unique "Meet the Grower" tours, focusing on the rich tradition of foraging and the exquisite flavours of pine mushrooms.
Diego Bonetto's Journey from Italy to Australia
Our beloved forager, Diego Bonetto, also known as "The Weedy One," has a profound connection to the land that traces back to his childhood on a dairy farm in Northern Italy. There, he learned the ancient craft of gathering wild produce—an art forgotten mainly in modern societies. After moving to Australia in the mid-90s, Diego noticed a similar disconnection from nature and an untapped longing among the people to reconnect with their natural environment.
Despite challenges, including the widespread distrust of wild plants and the loss of indigenous botanical knowledge, Diego has been instrumental in reviving the tradition of foraging. Through his workshops, which have reached over 3,000 people, Diego teaches how to identify and harvest edible plants and shares stories that reconnect participants with their ecological surroundings.
Pine Mushrooms: A Forager's Delight
In the serene pine plantations of southeastern and southwestern Australia, three common varieties of Suillus mushrooms thrive: Slippery Jack (S. luteus), Slippery Jill (S. granulatus), and Slippery Cow (S. bovinus). These mushrooms form an exclusive symbiotic relationship with pine trees, emerging under the thick carpet of pine needles that accumulate around older trees. The best time to collect these mushrooms is after rain in autumn, from the end of February to early May.
Diego's deep understanding of these ecosystems and his ability to share this knowledge make the SDFP foraging tours not just educational but a truly immersive experience. During these tours, chefs learn how to distinguish between the various types of pine mushrooms and discover practical tips for harvesting them at their peak before they become infested with slugs.
Culinary Applications and Preservation Techniques
Pine mushrooms are celebrated for their versatility in the kitchen. They can be transformed into delicious dishes like mushroom schnitzel, soups, dips, and pies. Diego shares several methods for those looking to preserve their bounty, including frying and freezing, making thick soups for freezing, air-drying, dehydrating, and his personal favourite—pickling.
SDFP's Commitment to Culinary Education
At SDFP, our relationship with Diego Bonetto exemplifies our commitment to educating chefs about the importance of seasonality, sustainability, and the ethical use of wild produce. By integrating foraged ingredients into their menus, chefs enhance the culinary experience and support sustainable practices that respect and preserve our natural landscapes.
Our "Meet the Grower" tours are more than just educational; they connect chefs to the origins of their ingredients, fostering a deeper appreciation for the natural world and its seasonal offerings.
Join Us
We invite our chef customers to join us every season on our foraging tours. It's an opportunity to learn from Diego, understand the delicate balance of our ecosystems, and bring a piece of the wild into your kitchens. Together, let's rediscover the forgotten flavours of the land and celebrate the culinary delights that nature offers.
For more information on our tours and how to participate, visit our website at www.sdfp.com.au or contact your accounts manager.