He forages for pine mushrooms and slippery jacks each Sunday during winter.  

Together with partner Farrah Reid, Burgio makes Sicilian-style rustic fare in their pop-up restaurant in Junction Square in Wodonga, Andiamo Street Food and Pinchos Catering.

He said last week’s haul of mushrooms was destined for four dishes including tagliatelle and tarts.

“We’ll make our fresh tagliatelle and use the pine mushrooms, garlic and white wine,” he said.

“Farrah makes tarts with caramelised onions, mushrooms and chestnuts.”

Burgio grew up in Sicily, where they foraged for mushrooms from September until November.

“When Dad and his colleagues were foraging they made a whole day of it, taking a bottle of wine and cheese.”

Andiamo Street Food will open a gelateria next to Miss Amelie, formerly Broadgauge, during October.