News edition for 27 September 2026. Added to Nungya on 22 October 2026 as part of our retrospective news archive. Reporting reflects information available by the edition date.

A festival program can offer many ways into the same conversation. At Sydney’s Carriageworks, the Australian Native Food Festival is scheduled for 26–27 September, pairing cooking demonstrations with opportunities to learn about ingredients, culture and creative practice.

Presented by Indigiearth and led by Weilwan woman Sharon Winsor, the event returns following its inaugural year. The Destination NSW preview, published on 30 July, lists First Nations chefs and native-food advocates including Rayleen Brown, Aunty Beryl Van Oploo, Kerrie Saunders, Mindy Woods and Zach Green.

The announced program also includes Indigenous and non-Indigenous chefs working with native ingredients, as well as a daily weaving workshop from Ngumpie Weaving. The First Nations, female-led company was founded by Barapa Barapa and Barkindji woman Tegan Murdock.

This edition looks at the published program rather than reporting attendance or outcomes from the weekend. The range of contributors makes the event a useful starting point for discovering the people and businesses working with native foods.

A cooking demonstration can prompt a new question about an ingredient’s origin or the knowledge behind its use. Following the named chefs and enterprises beyond a festival weekend gives that curiosity somewhere more substantial to go.