salt spring 17
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WATCHING A BLUE-TONGUE lizard slide<br />
amongst the native raspberries in his edible<br />
garden, chef and restaurateur Chris White feels<br />
a huge sense of contentment.<br />
The co-owner and founder of Buderim’s iconic Hungry Feel Eating<br />
House welcomes the native bug-eating guest into his patch; and<br />
doesn’t mind if he scoffs a raspberry or two on his way.<br />
“He’s just on his way to eat anything that shouldn’t be here,”<br />
says Chris.<br />
Chris’s flourishing garden is at his and wife Larissa’s home, a quick<br />
stroll from the much-loved restaurant they established together 16<br />
years ago. When Chris is not in the restaurant kitchen he’s in the<br />
garden, which he manages with a little help from the moon.<br />
“I do all my gardening on the lunar cycle,” he says. “That shows<br />
the rhythm of how I feed and water. I have a chart that I follow;<br />
it’s quite a simple strategy – we don’t use pesticides. We are<br />
attracting beneficial insects to kill any bugs that don’t work.<br />
“We have just short of a quarter-acre, but I’ve filled the whole<br />
property with food – finger limes, native raspberries, lemons,<br />
limes, figs, mandarins, grapefruit. Then we’ve got seasonal crops –<br />
all our bay leaves, olives, warrigal greens, and quite a bit of native<br />
stuff as well.”<br />
The seasonal delights the garden yields help supply the day-to-day<br />
needs of the restaurant, as well as supplying produce for Hungry<br />
Feel’s Meet the Maker events, where leading Australian winemakers<br />
gather with local producers to showcase their wares. ><br />
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<strong>salt</strong>magazine.com.au 47