As a proud Bundjalung woman, chef, and storyteller, I believe food is far more than sustenance - it is culture, connection, and identity. First Nations people are not only the world’s oldest continuous culture but also the oldest food culture, with sophisticated knowledge systems of agriculture, aquaculture, and sustainability spanning more than 65,000 years.

In this presentation, I will share how native foods and ancient knowledge can guide Australia towards a more connected, inclusive, and sustainable future. By weaving together story, flavour, and culture, I will show how food can serve as a catalyst for truth-telling, healing, and reconciliation - on our plates and in our communities.

Three Key Learnings:
1. Food is Culture
To understand a culture, you must experience its food. Native foods are more than ingredients—they are stories of Country, ancestors, and survival. When we embrace First Nations food knowledge, we embrace the identity of this land itself.

2. Revitalising Native Foods is Nation-Building
Reclaiming and celebrating native ingredients is not just about cuisine - it is about sovereignty, respect, and recognition. By placing First Nations food at the centre of Australia’s culinary identity, we create a shared cultural foundation that honours our past and strengthens our future.

3. Healing Country, Healing Ourselves
Native foods offer climate resilience, health benefits, and sustainable practices that have nourished this continent for millennia. By turning to these foods, we not only heal our bodies but also restore balance to Country and build more sustainable ways of living for generations to come.