Nick Wilkey

Ed­i­ble Gar­dens

The Advertiser - SA Weekend - - FOOD & WINE -

Belair builder-turned-gar­dener Nick Wilkey uses tra­di­tional farm­ing meth­ods to pro­duce sea­sonal and chemical-free pro­duce which is cre­at­ing in­ter­est among Ade­laide res­tau­ra­teurs.

His com­pany, Ed­i­ble Gar­dens, re­cently de­liv­ered the first of a weekly or­der for mixed loose-leaf let­tuce in French heir­loom va­ri­eties, spinach leaves and limes to Pub­lic CBD in Franklin St.

Pub­lic’s head chef Luke South­wood, pic­tured left with Nick, is a fan of the “fresh from the farm to the plate” pro­duce.

Ed­i­ble Gar­dens will “grow to or­der” for restaurant­s and cafes to help meet the grow­ing de­mand for fresh, sea­sonal pro­duce. Nick’s range is ex­pand­ing to in­clude herbs, sor­rel and mus­tard greens.

“We grow our nat­u­ral pro­duce at lo­cal farms with one in Dawes­ley in the Ade­laide Hills and an­other soon to be planted at Penny Hill in McLaren Vale”, Nick says.

“It’s all nat­u­rally fer­tilised, hand sewn and picked so has a low car­bon foot­print.”

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