NAIDOC Week 5 – 12 July 2026

Celebrate NAIDOC Week with us

Native-inspired DIY catering packs for workplaces and events.

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Leading the charge in Australia’s native food revolution

We’re proud to be Australia’s largest distributor of native ingredients, supplying top restaurants, bars and chefs nationwide with an expansive range of premium native foods.

We also specialise in custom food solutions tailored for tourism operators and busy hospitality venues across the country.

And now, we’re making native foods more accessible to everyone- from home entertainers to award-winning chefs, through our ever-growing retail range.

Black silhouette of native bush tucker herbs with two large curved petals.
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Creative Native Foods logo. Abstract black, green, and yellow swirl design with native bush tucker leaves.

Explore our range

We offer one of the country’s most diverse selections of native ingredients and ready-to-use products- wild, seasonal and full of character.

A branch with green leaves and clusters of yellow Lemon Aspen fruit.

Native ingredients

  • Add depth and aroma with our collection of dried native herbs and spices, including Lemon Myrtle, Pepperberry and Bush Tomato. Perfect for seasoning meats, vegetables or sauces.

  • Our frozen native fruits are snap-frozen for peak flavour and nutrition. Use in smoothies, sauces, desserts or preserves- including Kakadu Plum, Davidson Plum, Fingerlime and many other wild fruits of Australia!

  • Nourishing and distinctly Australian. From protein-rich Wattleseed to buttery Bunya Nut, our range of native grains and seeds are ideal for baking, brewing, or blending.

  • Add flavour, colour, and nutrition with ease. Our freeze-dried native fruits and powders are lightweight, shelf-stable, and full of natural goodness. The freeze-drying process locks in the vibrant colour, aroma and nutritional properties of each ingredient- including high levels of Vitamin C, antioxidants and minerals.

Three bags of native Australian flavoured popcorns, including Anise Myrtle, Lemon Myrtle, and Wattleseed, with popcorn pieces in front.

Chef-developed products

  • Crafted spice rubs and native salts for easy seasoning with serious impact. Featuring ingredients like Wattleseed, Lemon Myrtle and Mountain Pepperleaf.

  • Bright, tangy, and packed with character- our native dressings and chutneys are ready to drizzle, dip or glaze. Great for grazing boards or café menus.

  • Native ingredients meet everyday snacking. Try our popcorn, crackers and more- all infused with iconic bush flavours and made for modern tastes.

  • Traditional antipasto reimagined with native Australian ingredients. Unique preserves, cheese accompaniments and bites made for platters and grazing tables.

Flyer titled 'Flavours of the Month' featuring Desert Lime, with information about its flavour profile, health benefits, culinary uses, and recipe ideas, along with a map of Australia highlighting the desert lime region and images of prepared dishes.

Education (coming soon!)

  • Hands-on tasting kits with a variety of native ingredients, designed to introduce students and home cooks to the world of bushfoods.

  • Learn to cook with native ingredients at home with step-by-step guidance. Great for educators, food lovers or anyone curious about bushfoods.

  • Curriculum-linked lesson plans for primary and secondary educators, covering native foods, cultural context, nutrition and sustainability.

  • Classroom-friendly recipes using native ingredients, with clear instructions and nutritional info. Designed for food tech teachers and facilitators.

Award-winning Cookbook !

Award-winning Cookbook !

Open cookbook titled "Australia's Creative Native Cuisine" by Chef Andrew Fielke, displaying pages about Australian native fruits and bush tucker, including illustrations of quandongs, bush tomatoes, and native plums.

“An important work dedicated to the native foods of Australia which holds a wealth of inspiring knowledge.”

– Rene Redzepi, Noma Restaurant

Australia’s Creative Native Cuisine Cookbook

  • Over 150 recipes where native flavours are the hero

  • Native Foods encyclopaedia

  • Nutritional aspects

  • Ingredient substitutes listed

  • Vegetarian dishes too 🥦

  • Chefs tips

Logo with circular design that says "Created by Andrew Fielke" at the top and "Native Food Chef, Author, & Provider" at the bottom. The center features stylized handwritten text "Andrew Fielke."
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Inspiring a true Australian cuisine

Blog Coming Soon!

Dive deeper into the rich and evolving world of native Australian ingredients. Through our blog, we’ll share stories, recipes, chef tips and cultural insights that celebrate the vibrant flavours of bushfoods- from the tart pop of Fingerlime and earthy richness of Wattleseed, to the antioxidant power of Kakadu Plum, the citrus lift of Lemon Myrtle, and the deep umami of wild-harvested Bush Tomato.

Each post will explore how native foods are shaping a uniquely Australian cuisine- one grounded in tradition, flavour, and health. Whether you’re cooking with Aboriginal ingredients for the first time, researching the nutritional benefits of native superfoods, or looking for creative bushfood recipes, our journal will be your go-to guide. Stay tuned for:

Close-up of yellow acacia flowers and green fern-like leaves against a blurred sky background.

Coming Soon | Andrew Fielke

Cooking with Wattleseed

A plate with a piece of seared Barramundi fish fillet on a bed of leafy greens and white vegetables, garnished with a yellow Lemon Aspen bush tucker sauce.

Coming Soon | Andrew Fielke

Creative Native in the wild: Flying Fish Restaurant, Sydney

Get social with us

See what’s fresh, what’s trending, and what chefs are plating up using our native ingredients. Oh, and as always, @tag your creations to be featured!

View fullsize It’s going, it’s going.. it’s gone. New season Native Tamarind has come in and out the door in record time. 😢 The exceptionally rare Small-leaved Tamarind (Diploglottis campbellii) is a small, dense tree that produces vibrant red-
View fullsize
View fullsize Poached scallop meets fennel cream in a crispy celeriac tart shell, all topped with a burst of Davidson Plum. A vibrant, flavour-packed bite that’s as visually stunning as it is delicious. The Davidson Plum adds a complex tart, sweet and sour f
View fullsize Creative Native is excited to be featured in the latest Australian Native Plants Society Newsletter, highlighting an amazing Wattleseed & Sea Parsley Tabbouleh recipe by Andrew Fielke, straight from Australia’s Creative Native Cuisine. 🌿