With the change in the season there has been a flourish of new wild greens to use on the menu. Yesterday I got on the thick rubber gloves and picked a few kilos of stinging nettles, the new Chef de Partie was very dubious that you could ever eat them but seems to have embraced the idea now he has tasted them. When blanched the nettles lose all their stings and become a wonderful iron rich food, the colour is amazing bright and vibrant and we are going to make some ricotta and nettle ravioli with the crop. I will post the recipe tomorrow with photos.
A great resource for weeds in Australia is http://www.eatthatweed.com/edible-weeds/ we have their book and it is great