Greener Pastures

Queensland has long been responsible for growing much of Australia’s fresh produce, but what happens when agriculture enters the city? Future Wild is the brainchild of Ellia Guy, who is reimagining gardening, agriculture and green spaces, all in urban spaces. “My business is really about bringing food back into the city,” says Guy. Future Wild’s current focus is particularly on Brisbane, which is Australia’s most biodiverse capital city. Guy works with chefs to create custom culinary gardens, built to be both productive and beautiful. “I love working with chefs because they are so passionate about the produce they work with,” says Guy. “It’s really about bringing the paddock to plate ethos into the city.” Projects include an expansive rooftop garden at the Calile Hotel and one at Howard Smith Wharves, which service Yoko Dining, Greca and Stanley. Guy sits down with chefs and devises a garden that will fit in with their menu. This is beneficial two-fold: by customising the gardens to suit the menu there’s less food waste, and once it’s harvested it tends to last longer, as the supply chain is reduced. Along with planning, there’s harvest and maintenance too. “Part of the education is learning about how to harvest for longevity and productivity of the plant instead of just the ingredient,” says Guy.

Extract from from 2022 Gourmet Traveller - Food and Travel News article, “Greener Pastures”, edited by Jordan Kretchmer.