We grow many native Australian plants on our property at Liverpool NSW, many of them
food plants. But when our warrigal greens started self sowing and taking over parts
of the garden, something had to be done!
With the growing interest in sustainable urban living and native foods, there had
to be a better way of putting our excess warrigal greens to good use. Stalls at organic
food markets were prohibitively expensive and uneconomical for a small backyard grower.
We then heard about a woman who had several orange trees in her backyard that were
full of fruit. She contacted a local farmer who on-sold the oranges to Sydney’s
We tried a similar tactic but the relationship was short lived. We sold a few dozen
bunches but the demand just wasn’t there. We then tried the piggy back method and
asked a stall holder at the Trackside Farmers Market at Warwick Farm racecourse if
he would like to try selling our warrigal greens at his stall. The result was a win/win.
Then one exciting day, we received the call we’d been waiting for. A providore at
Sydney markets wanted ‘a couple of boxes’ of warrigal greens for a Sydney restaurant.
We have since supplied some of Sydney's finest restaurants and cafes such as Seans
Panaroma, CBD Bistrode, est, Manly Pavilion, Paddington Arms, Restaurant Atelier,
Bar H, Watts on Crown, Quadrant, Boroque and Mr.Wongs either directly or through
our faithful providores Murdoch Produce (02) 9517 9433 and Verdi Vedura 0401414443.
We’ve found the easiest way to cook with warrigal greens is to simply toss some leaves
into the juices of any pan fried or BBQ cut of pork, lamb or beef. You can serve
it as a vegetable side dish with butter, garlic and nutmeg or include it in a quiche,
stir fry, pasta, pesto or curry.