For Bundjalung saltwater woman and chef Mindy Woods, food is deeply connected to Country, culture and place. In this Chef’s Table session, Mindy explores her relationship with Sea Country through the food she loves to cook, and the knowledge, ingredients and stories that shape it.

Through a live cooking demonstration, Mindy will prepare Bunya nut miso abalone and native curry kingfish, exploring Australian seafood, native ingredients, seasonality, flavour and the relationship between food and place.

Mindy will also share her perspective on making native foods more accessible to a wider Australian audience, while respecting their cultural significance and the knowledge and relationships connected to them. From cooking and education to experiences and product development, she’ll explore how chefs can introduce native ingredients in ways that build appreciation while maintaining their connection to Country.

A thoughtful and flavour-filled exploration of food, culture, Country and the stories behind what we eat.