We draw inspiration from the oldest culture on the planet to help evolve an authentic Australian cuisine. We do this through respect, collaboration and engagement with First Nation's Australians, and small rural farmers across the country. Together, we are working closely on sustainable and ethical harvesting practises, to deliver only the best, seasonal Australian native ingredients and produce.
We draw inspiration from the oldest culture on the planet to help evolve an authentic Australian cuisine. We do this through respect, collaboration and engagement with First Nation's Australians, and small rural farmers across the country. Together, we are working closely on sustainable and ethical harvesting practises, to deliver only the best, seasonal Australian native ingredients and produce.
Our beginnings
Owned and operated by South Australian born Andrew Fielke, he first gained an interest in native foods after working in Europe refining his cooking craft and learning about how food plays such an important in culture. Upon his return to Australia, his creativeness was sparked by his introduction to Australian native ingredients, that have been cooked with by First Nations People for millennia, and can be combined into modern menu items. From there, Andrew opened the Red Ochre restaurant in 1992, which was one of the first restaurants in the country to focus almost solely on native foods. This pioneering restaurant won many top Australian Restaurant Awards in the 1990’s, and is still open today.
Andrew speaks the language of chefs and appreciates the challenges of staffing and menu development. 20+ years later he continues to refine his craft, combining the unique textures and stunning flavours of 60,000-year-old native Australian ingredients with conventional foods to create exceptional dishes.
Our beginnings
Owned and operated by South Australian born Andrew Fielke, he first gained an interest in native foods after working in Europe refining his cooking craft and learning about how food plays such an important in culture. Upon his return to Australia, his creativeness was sparked by his introduction to Australian native ingredients, that have been cooked with by First Nations People for millennia, and can be combined into modern menu items. From there, Andrew opened the Red Ochre restaurant in 1992, which was one of the first restaurants in the country to focus almost solely on native foods. This pioneering restaurant won many top Australian Restaurant Awards in the 1990’s, and is still open today.
Andrew speaks the language of chefs and appreciates the challenges of staffing and menu development. 20+ years later he continues to refine his craft, combining the unique textures and stunning flavours of 60,000-year-old native Australian ingredients with conventional foods to create exceptional dishes.
“I love guiding my fellow chefs to get creative with native foods. Inspiring a true Australian cuisine has been my passion since 1985!”
“I love guiding my fellow chefs to get creative with native foods. Inspiring a true Australian cuisine has been my passion since 1985!”
Lemon Myrtle and Native Basil Bouillabaisse with Bush Tomato Rouille
House made Crumpets with Cinnamon Myrtle, Anise Myrtle, Charred Apricots and Quandongs
Smoked Chicken in Paperbark with White Kunzea
Caramelised Muntries Pizza with Goats Cheese, Onion and Pepperleaf Oil
Our flavour promise
With chef-developed products- we’re passionate about flavour, and when we produce a product using native ingredients, you can expect to taste the Aussie flavours full-throttle.
Ever wondered why our retail products are often 50% cheaper than our competitors?
The answer – because we place passion over profit. It’s our mission to develop an authentic Australian cuisine, and to share the flavours of Australia with the world. We’re passionate bush-foodies, and we believe that everyone should have the opportunity to cook with native foods, whether it’s at home, or in the very top restaurants across the country.
Engagement
At Creative Native, we recognise that the use of Australian native foods wouldn’t be possible if it weren’t for the generations of passed down knowledge from our First Nations People, which is why we make an extra effort to support Indigenous farmers, growers, collectors and communities. On our Food Service Price Lists and product labels, we also make an effort to acknowledge which products are sourced directly from ATSI farmers, growers & harvesters. We signify this through the incorporation of the Aboriginal flag symbol, which proudly signifies our transparency and engagement.
So far, we’ve spent over $650,000 with First Nations suppliers, or suppliers that work directly with Aboriginal communities.
Working directly with a growing number of First Nations businesses, to develop their native food offerings
Working with the Garrwa Yanuywa community
from Seven Emu Station
to harvest Paperbark
Giving Back
The Creative Native Indigenous Food Fund (CNIFF) aims to help address an unacceptably low rate of commercial Indigenous participation in the fast emerging Native Food Industry.
This resource will help fund native food-related projects for Indigenous groups – fostering participation, and building capacity and sustainability in the supply chain.
All donations over $2 are tax-deductible.
“When you purchase a Creative Native gelato or popcorn, a percentage from each sale is donated into the Creative Native Indigenous Food Fund”
Our initial goal is to reach $10,000 in donations!
Having only just started implementing our donation scheme, our current balance is a humble $4,010.80
We endeavour to update this figure on a quarterly basis.
%
“When you purchase a Creative Native gelato or popcorn, a percentage from each sale is donated into the Creative Native Indigenous Food Fund”
Our initial goal is to reach $10,000 in donations!
Having only just started implementing our donation scheme, our current balance is a humble $3247.00
We endeavour to update this figure on a quarterly basis.
%
Supporting rural Australia
Not only are native foods incredibly delicious and sustainable, but their procurement also lends crucial support to rural Australian farming communities.
Spanning from the Tasmanian highlands to the cape of Queensland, the Gulf of Carpentaria to the coast of Albany, we proudly champion the most extensive network of native food farmers nationwide.
Not only that, but we also make an extra effort to support growers and businesses of all sizes- to help share the benefits, and to encourage more farming of native foods. If you have a surplus of native foods growing, get into contact with us today.
Grow for us
Are you a native food farmer, or a hobby farmer with a surplus of native foods growing? Sell your produce to us! At Creative Native we love supporting small farmers across the country. Get into contact with us today!
Sustainably focused
At Creative Native, we’re actively working towards more sustainable processes. We do this through the use of:
Native ingredients, which grow naturally across the country, are drought hardy, and often do not require the use of pesticides and herbicides
Sustainable packing methods, including reusing cardboard cartons, and honeycomb paper wrap
Vegan ingredients, and a growing range of vegan value-added products
Biodegradable or home-compostable packaging across our entire range of dried and frozen raw native products
Recyclable materials for our sauces and chutneys, including glass and plastic
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Retail and Wholesale Enquiries
75a Orsmond St, Hindmarsh SA 5007
(61) 8 8234 4893
sales@creativenativefoods.com.au
andrew.fielke@creativenativefoods.com.au
Monday to Friday 9am - 4pm (ACST)
Customer Service
We acknowledge the Traditional Owners of the land in which we live and work on. We pay our respects to their elders past, present and emerging. Sovereignty was never ceded.