03 Magazine: April 05, 2024

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Photo: Anthony Behrens “I have been foraging fungi and plants for a while in Christchurch, it’s been something I’m enjoying and have been doing for a long time. “I’m still learning.” One of her favourites is the werewere-kokako, which features on the cover of her book Fungi of Aotearoa, although it is not edible. “It’s absolutely stunning. The first time I saw it I couldn’t believe it was that blue. That was pretty cool.” She was surprised to see one of her favourite eating mushrooms, porcini, growing in Hagley Park, as it is an introduced fungi. “It’s definitely the darling of the edible fungi world as it is so delicious.” Lichens are also a passion, as there are so many interesting ones growing in New Zealand. Lichens are a fungi and algae living together in symbiosis. “The colours, textures, shapes and sizes, there are no bounds. “I love researching parasitic fungi but I haven’t seen too many of those in the wild myself.” The edible fungi Liv does find she likes to dehydrate and preserve for later use, especially in the winter to beef up soups and stocks, and for her favourite porcini pasta. “I slice them thin and pop on a tray in the sun so they get a bit of air movement and they dry nicely.” People often ask her where to find particular types of mushrooms. “I’m happy to tell someone where to look, but if you do that they don’t actually get the joy of looking for something and they don’t develop the language of being able to read the land and understand where to look. “That kind of learning can be really exciting and fun. If I told them, they’d miss out on that. “It’s kind of foragers’ code not to do that.” She hopes people’s interest in foraging and wild-food sources translates into a greater passion for protecting those sources. “Looking after our wild-food sources is important for food resiliency. It makes a lot of sense coming off the back of Covid, when people had more time to connect with nature.” The cost of living crisis has also amplified people’s interest in the food system, which can only be a good thing if it gets people talking about the issues, she says. As a result of her interest in foraging, the work she did for the book, the food writing she does and her involvement in Eat New Zealand, Liv has become more aware of the issues with the country’s food system. “I’m really interested in that topic.”
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03 Magazine: April 05, 2024

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