• Dirt trail winding through a dense forest with tall trees and lush green foliage.

    We're passionate in our pursuit to inspire a true Australian cuisine

We’re on a mission to help shape an authentic Australian food culture- one that draws from 60,000+ years of knowledge, care and connection to Country. At the heart of our work is a deep respect for the oldest living culture on Earth. We’re proud to collaborate with First Nations Australians and small-scale rural growers across the country, building relationships rooted in mutual respect, sustainability and shared purpose.

Together, we’re working to make native foods more accessible, more celebrated- and more a part of everyday Australian life.

Black icon of a bush tucker leaf with a curved shape.

Our beginnings

Creative Native is owned and operated by South Australian chef Andrew Fielke- a long-time champion of native ingredients in modern Australian cuisine.

Andrew’s passion for food and culture began during his time in Europe, where he honed his culinary skills and witnessed how deeply food can reflect a nation’s identity. Returning to Australia, he was inspired by the extraordinary flavours of native ingredients- many of which have been used for tens of thousands of years by Aboriginal and Torres Strait Islander peoples.

In 1992, Andrew opened the award-winning Red Ochre restaurant, one of the first in the country to put native Australian foods front and centre. Today, he continues to explore the potential of native ingredients, creating flavour-forward, chef-developed products that help others do the same, from professional kitchens to home cooks and educators.

Chef, author, native food providore Andrew Fielke reading cookbook titled 'Australian Creative Native Cuisine' outdoors, with trees and green foliage in the background.
Chef Andrew Fielke, nurturing the chefs of today, preparing bush tucker in a restaurant, with a decorated table and plants in the background.
Chef Andrew Fielke and Peter Gilmore of Quay Restaurant, Sydney, shaking hands at a market stall with various bush tucker foods. Several other people are in the background browsing the stall.

Our flavour promise..

Our flavour promise..

We’re passionate about flavour- and every value-added Creative Native product is developed by chef Andrew Fielkes, someone who knows how to bring out the best in native Australian ingredients. When you cook with our range, you’re tasting the real Australia. Expect bold, layered flavour and quality ingredients that speak for themselves.

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."
pizza topped with arugula, goats cheese, and caramelized onions and native Muntries on a wooden paddle with a brick floor background.

Caramelised Onion and Muntries Pizza with Goats Cheese and Pepperleaf Oil

A whole chicken seasoned with herbs White Kunzea and placed in a black skillet, with dried Paperbark, leaves and twigs around it, on a bed of smooth, white and light brown rocks.

Paperbark Smoked Herbed Chicken with White Kunzea

Grilled Cinnamon Myrtle and Anise Myrtle crumpets topped with grilled Quandongs, served with a small container of whipped cream on a black plate.

Housemade Crumpets, Whipped Cream, Cinnamon/Anise Myrtle Spiced Apricots, Poached Quandong

Engagement / Collaboration

We’re passionate about working and walking together

Collaboration is at the heart of what we do. From supporting Indigenous-led food enterprises to co-developing ethical supply chains with remote communities. Every ingredient has a story, and we believe in honouring those stories through genuine partnerships and shared success.

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.

CNIFF Logo with black text and circular design that reads "Creative Native Indigenous Food Fund" at the top and "Fostering Change" at the bottom.

Close-up of gray-green Coastal Saltbush leaves in a garden with trees and a sky in the background.

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.