I first used stinging nettles for a Wine & Food Ladies Dinner at Stawell in 2007 (I think it was a George Columbaris recipe.) When catering for these events you were given the recipes in advance that they wanted to be served.
I was contacted by the Grape Escape and told my name had been put forward as a local chef for the Ready Steady Cook competition. I was surprised and hesitant. After I sat on it for a bit, I called back and said YES!