Mindy Woods honoured in Italy for championing Indigenous cuisine

BUNDJALUNG chef Mindy Woods has brought native Australian cuisine to a global stage, presenting to some of the world’s top culinary figures at the World’s 50 Best Restaurants awards in Italy, where she received the prestigious Champions of Change Award.

The former MasterChef finalist, who now offers Indigenous culinary experiences at Karkalla On Country in Myocum, described the moment of receiving the award in Turin as surreal, filled with emotion and pride.

“It has been an overwhelming, uplifting experience,” she said. “I had the incredible opportunity to showcase our ancient culture to the world, receiving heartfelt appreciation and support for my work and First Nations perspectives. The warmth from the crowd was truly heartening.”

Woods was also asked to serve canapés at the event, offering a curated selection of native ingredients including karkalla (pig face), gulalung (finger limes), lemon and aniseed myrtle, and strawberry gum.

“One of the highlights was serving my signature dish: bunya nut miso scallops with macadamia cream,” she said.

She also gave a speech, titled Saltwater, Smoke and Sovereignty, in which she reflected on her ancestry and cultural identity, sharing memories of how her grandmother first introduced her to karkalla — the coastal succulent that would later inspire the name of her restaurant.

Woods also took the opportunity to promote local creatives and businesses, wearing a dress co-designed by Byron Bay label Spell and Bundjalung artist Kylie Caldwell for her talk.

“It beautifully represents our Northern Rivers community, both Indigenous and non-Indigenous, exemplifying reconciliation in action,” she said.

For the awards ceremony, she donned a linen suit by Indigenous mother-daughter designers Mimmii & Jindja, paired with earrings by Ngumpie Weaving.

The event also gave Woods the chance to meet culinary leaders from around the world, including Bangkok-based Pichaya ‘Pam’ Soontornyanakij, named the World’s Best Female Chef for 2025, and Australian-born London chef Brett Graham, whose restaurant holds three Michelin stars.

“Meeting and connecting with such esteemed talent was a dream come true,” Woods said. “This experience has reignited my passion for sharing the significant story of Bundjalung culture and native food — a narrative often overshadowed, even within our own nation.”