Ed’s heading to the beautiful Sunshine Coast of QLD to catch up with local chef and forager Nick Blake. Together they pick up wild edible plants that grow locally near the beach. Inspired by the true flavours of the coastline, Ed prepares a marvellous prawn dish that goes perfectly with the greens he has just picked fresh from nature. This is the easiest and most sustainable way of elevating a prawn dish into something special.
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