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 have 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

15/02/2026

First mushrooms of the season!
Come to festival this Saturday to see what we do with them and taste them for yourself. Or join a workshop to learn how to fetch’em yourself! Link in bio 😁

Hope to see you there!

.council

Join us for a celebration of wild foods
03/02/2026

Join us for a celebration of wild foods

Join the Seven Valleys Wild Food Festival in Lithgow from Feb 20-22, 2026, to explore wild foods, community stories, and local traditions on Wiradjuri Country.

08/01/2026

Getting ready for the 7valleys Wild Food Festival- Feb 21-22, Lithgow.

Come and join us for a celebration of all the wild ingredients of our region.
There will be a street festival, displays, workshops, demonstrations and more from local and interstate celebrities.

More details soon.


If you’ve wandered through suburban gardens, nature strips, or council plantings in Australia, chances are you’ve passed...
03/12/2025

If you’ve wandered through suburban gardens, nature strips, or council plantings in Australia, chances are you’ve passed society garlic without even noticing. With its slender, grey-green leaves and delicate clusters of lilac flowers, Tulbaghia violacea—commonly known as society garlic—is both an attractive ornamental and a surprisingly useful edible plant. For foragers, it’s a mild, accessible way to experiment with wild flavours while staying close to home.

What Is Society Garlic?
Society garlic is a hardy perennial herb originally from South Africa, but now widely planted across Australia. You’ll find it in community gardens, council landscapes, home gardens, and even thriving in the wild where it has naturalised. It looks somewhat like a smaller, more delicate version of regular garlic chives, growing in clumps with flower stalks that rise above the foliage.

Read the full article - link in profile- for recipes, maps and more.

Enjoy!

02/12/2025

So good to be featured in the Hidden Sydney episode with our Seaside Foraging Workshop.

A wonderful afternoon walking and laughing with and Kim learning and tasting the abundance of seaw**ds and coastal edibles of Sydney.

The episode will air this Saturday on at 3:30pm, and available online thereafter.

Thank you for featuring what we do, empowering people with the everyday abundance of wildfood.

12/11/2025

How to differentiate wild lettuce -Lactuca virosa- from prickly lettuce -L. seriola-

Lots of people are interested in finding wild lettuce (also known as o***m lettuce) in their area.

It grows wild in many parts of South Eastern Australia and plenty where I am, Wiradjuri Country, Central NSW.

Check the link in bio for a full article about how to use it for food and medicine including recipes and maps.

It is that time of the year to get out along the country roads for wild asparagus. They are delicious and a treasure to ...
09/10/2025

It is that time of the year to get out along the country roads for wild asparagus.
They are delicious and a treasure to find.
Read my article on the blog, link in profile, to learn where, when and how.
So yummy!

So good to have a chat with Oliver from Rounded about my crazy idea of calling what I do a 'business' and how I turned m...
12/09/2025

So good to have a chat with Oliver from Rounded about my crazy idea of calling what I do a 'business' and how I turned my love for ecologies into an offering of experiences for the public.
I am very grateful about all the support that got me where I am. 20+ years of talking up w**ds and still going.
Thank you Oliver for the great chat.

Diego Bonetto is a wild food educator, artist, and author who runs over 100 workshops a year - many of which sell out weeks in advance 🌿 Here’s a small taste of what he’s learned over the last 20 years about creating experiences that people are happy to pay for (and come back to experience ag...

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Sydney, NSW

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Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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