Cooking with Country: Mindy Woods is Changing the Way Australia Eats

The award-winning Bundjalung chef and restaurateur is using native ingredients and storytelling to shift hearts, minds and menus across the nation.

Chef Mindy Woods is no stranger to accolades. Recently recognised as Champion of Change at the 2025 World’s 50 Best Restaurants awards, the proud Bundjalung woman is fast becoming one of the most influential culinary figures in the country. But for Mindy, it’s not about the spotlight - it’s about connection.

“Food is at the heart of culture,” she says simply. “It’s a universal language that brings us together, creates understanding and builds belonging.”

From her acclaimed Byron restaurant Karkalla to the immersive cultural experiences of Karkalla On Country, Mindy is carving out a space where food, story and culture meet. And she’s doing it all with deep respect for the ancient land she walks on - Bundjalung Country.

“My journey with food began on Bundjalung Country, where I was immersed in the rhythms of the land and the teachings of my family,” she says. “Food, for me, is universal - it serves as a catalyst for connection, fostering a sense of belonging and understanding.

Mindy was inspired by her desire to create opportunities for people to connect with First Nations knowledge and culture through food. She wanted to create a space for people to embrace Indigenous ingredients, “to 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.”

That space became Karkalla, named after a native succulent found on the coast. Since opening, the restaurant gained national acclaim for its use of native Australian ingredients and its heartfelt storytelling.

“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 myrtles, 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.”

But it’s not just about what goes on the plate. Mindy is also passionate about creating positive social impact. Through community work with organisations like The Returning, she helps young Aboriginal mothers reconnect with culture and wellbeing through food. These moments, she says, are among her most meaningful.

“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.”

As the first female Indigenous chef to receive national recognition, Mindy knows the importance of visibility.

“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.”

That visibility is about to grow. Mindy is now working on a new project to bring native ingredients to grocery shelves across the country. In partnership with Aunty Dale Tilbrook and Mark Tucek from Tucker Bush, she hopes to make First Foods a regular part of Aussie pantries.

“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.”

Mindy’s recognition as Champion of Change is another powerful moment.

“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.”

Despite her growing national profile, Mindy remains grounded in her purpose: to honour the land, uplift her community and create unity through food.

“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.

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 honors our past while encouraging a more inclusive and flavorful future.”