In the heart of Byron Bay, where salt air meets sacred earth, proud Bundjalung woman from the Widjabul Wia-bul Mindy Woods has carved out more than just a name in Australia’s culinary scene - she’s opened a path to Country through food. As the owner and executive chef of Karkalla, Mindy brings ancient ingredients and Indigenous wisdom to the modern plate, inviting locals and visitors alike to experience Australia’s first flavours with reverence and joy.

Her journey is deeply rooted in family, land and culture - a journey that began on Bundjalung Country and has since seen her recognised as the first female Indigenous chef in Australia, and more recently, as the 2025 World’s 50 Best Restaurants Champion of Change. But accolades aside, it’s Mindy’s deep commitment to cultural revival, education and community empowerment that sets her apart.

In this conversation, Mindy shares the origins of her food journey, the story behind Karkalla and its immersive sibling experience Karkalla On Country, and her bold vision for a future where native ingredients are no longer overlooked, but proudly embraced in every Australian kitchen.

*Proud Bundjalung woman from the Widjabul Wia-bul Mindy Woods*

Mindy, you’ve mentioned the importance of connecting to Country and sharing your heritage through food. How did your journey with food and culture begin, and what inspired you to create Karkalla?

My journey with food began on Bundjalung Country, where I was immersed in the rhythms of the land and the teachings of my family. Food, for me, is universal; it serves as a catalyst for connection, fostering a sense of belonging and understanding. I hope food is a catalyst for bringing all of us together as a united Australia.

The creation of Karkalla was inspired by my desire to create opportunities for people to connect with First Nations knowledge and culture through food, hopefully inspire people embrace Indigenous ingredients, get curious about our people our culture and the ancient land we walk together. It’s an invitation to share in our rich culinary heritage.

Karkalla celebrates Indigenous knowledge and ingredients. Can you tell us about some of the native Australian ingredients you showcase and why they hold significance in both modern and traditional cooking?

At Karkalla we showcase an array of the 6,500 ingredients unique to the land we now call Australia . We love seasonal, Local and native ingredients like karkalla, gulalung (finger limes) warrigal greens, native lemongrass, our many Myrtle’s, peppers and wattleseed, each rich with cultural, ecological and spiritual significance. These ingredients not only add unique flavours to dishes but also carry the narratives of our ancestors. Understanding the stories behind these foods is crucial; they remind us of our connection to the land and the sustainable practices that have been honed over generations.

Your first female Indigenous chef award is a remarkable achievement. How has this recognition shaped your career and how do you feel it impacts the wider culinary industry?

Receiving this recognition as the first female Indigenous chef was a pivotal moment, not just for me, but for Indigenous cuisine and culture in Australia. It acknowledges our unique contributions to the global culinary landscape and highlights the richness of Indigenous food heritage. I hope it inspires others to explore and embrace our diverse culinary identities, driving positive change and deeper cultural understanding within the industry.

With your recent recognition as Champion of Change in the 2025 World 50 Best Restaurants awards, what does this honour mean to you, and how do you hope it will impact the representation of Indigenous culture in the global culinary landscape?

Being named Champion of Change is not just a personal achievement; it’s a significant step for Indigenous cuisine. As I mentioned in my speech: “Food is at the heart of culture.” This accolade recognises our contributions and elevates our culinary traditions on a global stage. I hope it encourages chefs worldwide to embrace Indigenous ingredients and practices, fostering a deeper appreciation for our rich culture.

Food is at the heart of culture.

Can you share a memorable experience or moment from your time working at Karkalla that highlights the connection between the food, culture, and the people you serve?

One of the most meaningful moments for me was working with young mothers in local Aboriginal communities through my work with The Returning, helping them reconnect with their culture through food. I witnessed the profound impact that access to fresh, nutritious ingredients could have on their lives. It reaffirmed my belief that food is not merely nourishment but a powerful vehicle for cultural revival and connection.

What are the key challenges and rewards of integrating traditional Indigenous knowledge with modern Australian culinary practices?

The challenges lie in balancing authenticity with contemporary tastes, ensuring that Indigenous techniques and ingredients are respected and understood. However, the rewards are invaluable: creating dishes that bridge cultures and foster understanding, reminding us all of our shared heritage.

Can you tell us more about Karkalla On Country and how it builds upon the success of your restaurant? What can people expect from this immersive culinary and cultural experience?

Karkalla On Country is a space where food, storytelling, and ceremony are intertwined. It allows guests to engage with our culture on a sensory level, tasting not just the ingredients but the histories behind them. We aim to foster meaningful connections that encourage dialogue and appreciation for our shared heritage, creating an inclusive tapestry of Australian identity.

As an advocate for native foods and Indigenous culture, how do you see the future of Australian cuisine evolving? What role do you hope to play in that evolution?

I believe that there is an appetite for Indigenous cuisine to take a prominent place in Australia's culinary landscape, just like the many cuisines around the globe are celebrated for their authenticity. By incorporating native ingredients and culinary practices into mainstream dining, we can foster greater understanding and respect for Indigenous culture, reminding everyone of the rich heritage we all share.

Beyond food, you’re deeply involved in community initiatives and education. How do you balance your work in the kitchen with your broader mission of advocating for Indigenous culture?

Balancing my roles requires a commitment to cultural respect, sustainability, and community connection. Each project I engage in is aligned with my mission to elevate Indigenous culture through food and storytelling. It’s about ensuring that my culinary practices reflect a genuine respect for the land and the people who belong to it.

My vision for the next chapter of my career is centered on increasing access to our native ingredients across grocery stores and marketplaces. While we are fortunate to live in a multicultural society with a wonderful variety of ingredients available, from Indian to Asian to Mexican, Mediterranean and more our First Foods and First Peoples have been overlooked for far too long. It’s time to elevate these Indigenous ingredients and make them commonplace in our home kitchens.

I’m excited to partner with Aunty Dale Tilbrook and Mark Tucek from Tucker Bush to bring First Nations ingredients to grocery shelves, creating visibility and accessibility for everyone. Our aim is to inspire home cooks to explore these vibrant flavors and understand their cultural significance in a modern Australia.

Additionally, I want to continue collaborating with both Australian and international chefs. I believe that collaboration is much more powerful than competition; food should be a celebration of our diverse heritages and the connections we share. Through these partnerships, I aim to foster a deeper appreciation for Indigenous cuisine and inspire others to think about where their food comes from and the stories it carries. Together, we can build a culinary landscape that honours our past while encouraging a more inclusive and flavourful future.

Nothing lights up my heart (and belly) more than native food. First Nations food is important to me because it connects me with my Country, my Culture and my ancestors.

Karkalla At Home

“Food has a culture. A history. A story. It has relationships and identity.

As First Nations woman, nothing lights up Mindy’s heart (and belly) more than native food and she’ll always take the opportunity to speak about it, share knowledge about it, grow it, but most of all cook with it whenever she gets a chance.

Karkalla At Home shares her love of food, her heritage and Culture and is a celebration of Australian native foods. It is more than a cook book. It is an invitation from her Elders and Bundjalung community to be part of the world’s oldest living civilisation.

Our history can be told through our food.”

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Byron Talks: Chef Mindy Woods