Warndu means ‘good’ in the Adnyamathanha language of the Flinders Ranges. The husband-and-wife team behind South Australian native foods business Warndu – Rebecca Sullivan and Damien Coulthard – work to do good within the bush foods industry, sourcing from Indigenous-owned businesses wherever possible and focusing on sustainable food systems.
“We’re about sharing the bounty of what’s in our own back garden,” sustainability advocate Sullivan says. “These are truly local foods, so if you want to be part of a local food system, then you need to get on board.”
The easiest way to do that? Start with some simple substitutions.
“Replace your pepper with native pepper, or replace a bay leaf with a lemon myrtle leaf,” Sullivan suggests. “Use finger limes or desert limes wherever you’d use limes; use wattleseed instead of cocoa; bush tomato instead of stock cubes. For everything, there is a native version. These foods need to be a co-culture, and non-indigenous people need to be as proud of them as Indigenous people are.”
“These blinis are the PERFECT CANAPE. Not only can you add to them, they can be flavoured
