Did you know that Kakadu plum has the highest vitamin C content of any food on Earth? Or that wattleseedis a low-GI plant-based source of protein, iron and zinc? Or that lemon myrtle is a vegan source of calcium? Hayley Blieden is a get-up-and-go dietitian turned entrepreneur on a mission to shift the focus of Australian food culture from lamingtons and Vegemite to the native ingredients that sustained Indigenous Australians for over 70, 000 years. Together with the yin to her yang – her dad – Hayley has built The Australian Superfood Co, a company that is having a profound positive social imp ..read more

Loki Madireddi of MasterChef Australia fame hosts a series of experiential dinners to forge a ‘friendship through food’ between Australia and India The last time chef Loki Madireddi visited Chennai, back in 2021, he gave us a gastronomic tour from Egmore to Kanyakumari over an eight-course dinner. This time, the MasterChef Australia finalist, who incidentally grew up in Egmore, has upped the ante with a much more elaborate series of plates. Collaborating with the Park Hyatt Chennai, Loki is in town for a two-week residency with the theme: Friendship through Food — Aust ..read more

Hi Jess! It’s great to have you with us, Can you tell our readers a bit about yourself?  Hi, I’m Jess. I’m 37 from Sydney. I was a contestant on MasterChef 2021. I am a passionate cook who loves the Australian Landscape. I draw inspiration from the land, using native ingredients to create delicious dishes that push the expected but are distinctly Australian. After leaving MasterChef, I began a trip around Australia in a vintage caravan with my family – partner Emily and twin 4-year-old boys Arlo and Lucca. As a family we are experiencing the breadth of what this country has to offer, lear ..read more

  This article first appeared in Baking Business – August & September Issue on 1st August 2021 The post Baking Business – August & September Issue appeared first on The Australian Superfood Co ..read more

Hayley Blieden is the brains behind The Australian Superfood Co, a company on a mission to shift the focus of Australian food culture to the native ingredients that sustained Indigenous Australians for over 70,000 years. Hayley works with communities and growers to make native Australian ingredients more accessible and has been integral in introducing these foods to high-end restaurants and mainstream food and beverage manufacturers. Recently, DC’s Kate Agnew was lucky enough to steal an hour of Hayley’s time to talk about her unique dietetic career path.   Tell us about your story a ..read more

The Australian Superfood Co has launched a range of Native Australian Syrups that showcases the versatility, health benefits and unique flavours of native Australian plants.  The range is natural, sugar-free and prioritises Indigenous suppliers and communities by working with Indigenous farmers to source nutrient-dense native ingredients and increase representation in Australian food supply chains.  Carefully selected fruits, plants and flowers such as Kakadu Plum, Bush Apple and Desert Lime are available for the first time in liquid form, pack ..read more

We’re so happy you’re joining us for our birthday! In 2015 our founder, Hayley Blieden, tasted the astonishing flavours of Australia’s diverse landscape. And she knew she had to share them. Six years on and we’re bringing this remarkable food culture to people from around the globe. Our vision? To increase the awareness, accessibility and affordability of the amazing ingredients growing in Australians’ own backyards. To celebrate this milestone, we’re reflecting on how we’ve grown since the seed was planted back in 2015.   We’re leading the market on Indigenous representation in native in ..read more

Gone are the days of seeking simply taste, no matter the form. Today, the consumer wants more, they want a benefit that lasts longer than a mouthful. Similarly, innovative value-added food products need to perform on a variety of levels and ‘fit’ seamlessly into a consumer’s day to day life. Food products need to deliver multiple consumer benefits such as convenience, high in protein and aligned to an authentic and ethical story. Of all of the megatrends out there, ‘naturally functional’ continues to be the queen of all trends. Above anything else, consumers want the food and beverages they ch ..read more

When you get close to the kitchen classroom at Owen Springs Education Centre, don’t be surprised if your mouth starts to water. The fragrance of fresh-baked bread, sweet cakes, and earthy spices hits you as soon as you get near. The scent means that Aunty Pat Skinner and her class of young students, mostly young men between the ages of 14 and 18, have been hard at work, cooking up a storm. Pat’s been an Aboriginal Education Officer, or AEO, here at Owen Springs for nine years. Owen Springs is the education unit in the Alice Springs Youth Detention Centre, where detainees can continue with thei ..read more

Food and beverage manufacturers – whether they are an SME or multinational – are always looking for new ideas, new recipes – the next big thing in terms of trends within the industry. Every part of the world has its own speciality that is associated with its region – the spices of the Indian subcontinent, the processed meats of northern Europe, the chilli sauces of central and South America, and the rice-based dishes of southeast Asia are just a few.   Australian companies have been good at adapting these foods into our production runs. There are the ready-to-eat meals that have become po ..read more