Creative Native Foods brings together the stories, flavours and ingredients that make Australian cuisine truly unique. We honour 60,000+ years of Indigenous food knowledge while making native Australian ingredients accessible, exciting and ready for today’s kitchens — at home, in restaurants, and across food service.
A new chapter: now proudly First Nations–owned
Creative Native Foods is now owned and led by Wiradjuri entrepreneur Terri-Ann “Tezzi” Daniel, whose passion lies in revitalising the Australian native food industry through cultural integrity, community collaboration and bold, innovative flavour.
Tezzi’s connection to Country runs deep. She grew up surrounded by the stories, landscapes and ingredients that shape Indigenous culture — and brings that lived experience into every part of the business. Her focus is simple:
Grow Indigenous participation in the native foods industry
Support sustainable wild-harvest practices
Showcase the beauty and flavour of bushfoods to Australians and the world
Build genuine partnerships with First Nations growers, creators and communities
Her leadership marks an exciting evolution for Creative Native Foods — one that strengthens its purpose, deepens its cultural roots, and amplifies Indigenous voices within the fast-growing bushfood sector.
Honouring our beginnings
Creative Native was founded by South Australian-born chef Andrew Fielke, whose career began in Europe refining his culinary craft. Immersed in cultures where food tells a story, Andrew returned home with fresh eyes and was immediately captivated by the extraordinary flavours of Australian bushfoods — ingredients First Nations People have cooked with for millennia.
In 1992, Andrew opened Red Ochre, one of the first Australian restaurants dedicated to native foods. The restaurant quickly earned multiple awards and helped pioneer a new path for a true Australian cuisine. More than 20 years on, Andrew continues to explore the unique textures and bold flavours of ingredients such as Wattleseed, Lemon Myrtle, and Kakadu Plum — reimagining them in modern menus and value-added products.
Engagement / Collaboration
Our commitment to respect, collaboration and Country
We work closely with First Nations suppliers, Elders, wild-harvesters and small rural producers to ensure the ingredients we use are ethical, seasonal, sustainable and culturally respectful.
Through ongoing collaboration and community engagement, we aim to:
Strengthen First Nations participation in the native food economy
Support long-term opportunities for growers and harvesters
Protect cultural knowledge and harvesting practices
Celebrate the diverse flavours of Aboriginal and Torres Strait Islander food traditions
Giving back.
In 2020, we launched the Creative Native Indigenous Food Fund (CNIFF) as part of our long-term commitment to give back to the communities who hold cultural and custodial knowledge of native foods.
The native food industry is growing- but Aboriginal participation remains critically low. CNIFF aims to change that, by providing funding for Indigenous-led projects that build skills, capacity and ownership within the native food supply chain.
As of September 2025, we’ve raised over $6,600- with 99% of that donated directly from royalties on our own retail products. Every dollar helps move the needle.
Interested to join the cause? Donate today. All donations over $2 are tax-deductible.
Got a surplus of native foods growing? Grow for with us.
At Creative Native, we’re always on the lookout for ethical, sustainable suppliers of high-quality native Australian ingredients. Whether you’re wild-harvesting on Country, farming on a small scale, or managing a bushfood orchard, we’re here to support you as a true partner- not just a buyer.
We work collaboratively with Indigenous harvesters, regional growers and landholders to create fair, transparent pathways into the native food supply chain. From product development and packaging advice to volume forecasting and logistics, our goal is to build long-term relationships that honour the value of your work- and the knowledge behind it.
If you’ve got access to native ingredients like Wattleseed, Saltbush, Bush Tomato, Quandong or Lemon Myrtle and want to explore supplying into foodservice, retail or manufacturing- we’d love to hear from you.
📩 Let’s grow something together.