Demand for native foods pushes foraging trend to greenhouse cultivation

Iain and Mandy Reynolds have recently added bush foods to their range of hydroponic produce.

They are tapping into the growing demand for native foods by chefs, both here and overseas, who are keen to use ingredients that are innovative and different.

The trend of chefs foraging for these ingredients in the wild was shifting towards cultivation of bush foods — for a number of reasons.

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