Mindy Woods (Bachelor of Applied Science (Human Movement Studies) 2003, Master of Physiotherapy Studies 2005) has built an extraordinary career at the intersection of culture, community and cuisine.

A proud Bundjalung woman, author and award‑winning chef, Woods is best known for using food as a powerful expression of Aboriginal knowledge, storytelling and connection to Country.

Originally trained as a physiotherapist, Woods’s professional path took an unexpected turn when she appeared on MasterChef Australia in 2012. Since then, she has emerged as one of Australia’s most respected chefs and restaurateurs. Her Byron Bay restaurant, Karkalla, received consecutive Australian Hats from the Australian Good Food Guide, making Woods the first female Indigenous chef to earn the honour.

In 2025, Woods was further recognised on the global stage when she received the Champions of Change Award as part of The World’s 50 Best Restaurants program.

Contact spoke with Woods about her career journey, her connection to Country through cooking and her advice for incorporating native ingredients into everyday meals.

Win one of 2 copies of Mindy Woods's cookbook Karkalla at Home: Native foods & everyday recipes for connecting to Country

 Complete the online entry form by 6 pm (QLD time) Monday 8 June 2026 (Closing Time).

What’s a moment from the past year that really captures what your work is about?

Being named the Champion of Change at The World’s 50 Best Restaurants awards in Turin last year was a powerful moment – but not because of the title. It was standing on that global stage, carrying my people, my culture and our food systems with me. It was an opportunity to speak to the oldest living culture and the oldest continuing food culture in the world, and to be heard.

Meet Mindy Woods, a proud Bundjalung woman promoting First Nations cuisine. Mindy Woods is many things: a chef, a cookbook author, a campaigner and an educator. But at the heart of everything she...

But the real meaning of that moment sits back on Country. It’s in the work we do every day – sharing knowledge, cooking with our young people and reconnecting community to our sovereign foods. That recognition wasn’t just for me – it was for all of us, and it reaffirmed why this work matters.

How did you begin learning to cook with native ingredients, and who has influenced you along the way?

My learning didn’t start in a kitchen – it started with my family, my community and my connection to Bundjalung Country. It’s something that’s been passed down, shared and felt more than formally taught.

Over time, I’ve had the privilege of learning from Elders, knowledge holders and other First Nations people who have trusted me with their stories and practices. That comes with deep responsibility. My cooking is a reflection of all those voices – it’s not mine alone.

What’s a native ingredient you love introducing people to – and why does it matter to you?

I love introducing people to ooray, Cudgen or Mullum plum (often called Davidson plum). It’s bold, it’s vibrant and it demands your attention – just like our culture. 

But beyond the flavour, it carries story. Even the name tells you something about the impacts of colonisation. Reclaiming its true name and sharing its benefits are small but powerful acts of truth-telling. This opens the door to deeper conversations about identity, ownership and respect.

In your own words, how do you see food and your work playing a role in reconciliation?

Food is one of the most powerful tools we have for reconciliation because it brings people together without barriers. When people sit down and share a meal, they’re more open, more connected.

Through native ingredients, we’re inviting people to engage with the oldest living culture in the world in a meaningful way. But it has to be done with respect – centring First Nations voices, supporting First Nations businesses and acknowledging where that knowledge comes from. For me, it’s about truth, visibility and creating space for our culture to be celebrated on our terms.

Where can people buy native ingredients to use in their cooking?

There are more and more ways to access native ingredients now, which is incredible to see. I always encourage people to start with First Nations-owned businesses and suppliers where possible – that’s where your support makes real impact.

Local farmers markets are also a great place to connect directly with growers and learn the stories behind the food. It’s not just about buying an ingredient – it’s about understanding its origin and respecting its cultural significance.

If you had to recommend one native ingredient people could easily incorporate into their home cooking, what would it be – and how do you like to use it?

Lemon myrtle is a beautiful place to start. It’s accessible, versatile and familiar enough in flavour that people feel comfortable using it.

I love using it in both sweet and savoury dishes – infused into syrups, folded through desserts, or even used to season fish. It’s a gentle introduction, but it still carries that unmistakable connection to Country.

You studied physiotherapy at UQ. Tell us more about your career trajectory and how you ended up an award-winning chef (and MasterChef finalist).

My journey hasn’t been linear, but it’s always been grounded in care. Physiotherapy taught me about the body – about healing, about listening. But I realised I wanted to work more holistically, not just treating symptoms but reconnecting people to something deeper. Food became that pathway.

Stepping into the culinary world – through MasterChef Australia – gave me a platform I never expected. But I’ve always been clear on why I’m there. It’s not about titles or awards – it’s about representation. It’s about creating space for our food, our knowledge and our people in an industry that hasn’t always recognised us. Everything I do now sits at that intersection of culture, health and storytelling.