Native Oz Bushfoods
Our Story
Our mission is to educate others with the aim of preserving cultural knowledge and protecting the IP of Australia’s native flora.
Through our products, tours, events and consultancy services we seek to inspire a deeper connection to the land, fostering respect for Aboriginal culture and the diverse plant life that forms an integral part of our heritage.
Where We Began
In 2014, when drought devastated Doug and Tracey’s cattle farm in the Lockyer Valley, their lives changed in unexpected ways and by 2016, the drought’s toll had forced them to sell their prized Angus cattle, a difficult decision that became a pivotal moment, sparking a new journey: preserving, protecting and promoting native Australian foods.
Doug, a proud Bundjalung man with deep ties to the land through his ancestors from north-eastern New South Wales, found new purpose alongside Tracey. Together, they envisioned a future rooted in regeneration and sustainability. In 2018, they committed to revitalizing their land by planting 450 native bushfood trees, a project that required months of dedication as they hand-watered each seedling. Their efforts gradually transformed their dry land, bringing new life and native plants back to the landscape.
By 2019, Tracey and Doug introduced their first products to the local markets—a salt blend and two jams that intrigued customers with their unique native flavours.
This initial success inspired Doug and Tracey to continue expanding their knowledge of native foods and their cultivation.
Their trials eventually grew into a collection of over 15 handcrafted spice blends, jams and sauces, solidifying Native Oz Bushfoods as a trusted source for authentic Australian flavours.
Their passion for these foods and their sustainable practices quickly gained recognition across Australia, establishing Doug and Tracey as leaders in the native foods movement.
In May 2022, they welcomed visitors to their property, promoting educational tours to share the importance of native foods and Aboriginal culture. These experiences include smoking ceremonies, land connection activities and bushfood insights, creating a space for people to reconnect with nature and appreciate the rich traditions behind native ingredients.
Tracey often reflects, “Changing our relationship with the land, connecting with it, and learning about bushfoods is something we are passionate about and want to share.”
Doug and Tracey’s journey hasn’t been without setbacks but their commitment to reimagining what’s possible with native foods remains unshaken.
Today, they collaborate with universities, advocate for native species protection and educate future generations, staying true to their mission of connecting people to the land through sustainable practices and authentic bushfood experiences.