Many of us spend our whole lives attempting to climb the ladder of success in our chosen profession. Liam Spurrell found accolades and opportunities early: thanks to his talent for flavour and keen eye for detail already at a young age he found positions opening up to him in some of Melbourne’s best restaurants. But rather than stay in the ratatouille race, Liam decided to trade in his chef’s whites for muddy boots, secateurs and scissors.

 He is now a full time forager, sourcing ethical and sustainable produce from beach bananas, to mountain marigold, to olive herb.