Sam Kirby’s journey with Wandering Emu began in 2020, sparked by ideas conceived around a campfire and later translated onto paper. His vision for Wandering Emu emerged from the desire for the recognition of the use of native foods and cultural intellectual property within the Australian spirits industry. Recognising both an opportunity and a concern for the industry’s growth.

Fiona Harrison is a proud Wiradyuri woman, an artisan Chocolatier and founder of Australia's first Indigenous Chocolate company Chocolate on Purpose. Chocolate on Purpose aims to raise awareness of First Nations and environmental issues and continue the ‘women’s business’ of sharing the traditional use of native plants through storytelling with chocolate.

Kera and Robert's 22-acre property serves as the canvas for a multi-faceted venture including supplying food products to the Kempsey Health Food Shop and Café, with an immediate focus to introduce Indigenous ingredients into the menu and the store shelves at the Kempsey Health Food Shop and Café.

Mindy is the owner of renowned native food restaurant 'Karkalla Byron Bay'. Karkalla at Home seeks to extend Mindy's expertise into the retail sector, offering a line of products like curry sauces, liqueurs, teas, and chai teas, all imbued with the distinctive qualities of native ingredients.

'Native Fusion' is a unique product line that infuses beloved food items and beverages with sustainably sourced native ingredients.

Yield Lot 7 is an innovative and environmentally-conscious enterprise that presents a diverse range of
offerings, including beekeeping, cheese making, food workshops and her product line ‘Relax with a Cherax’.

Edible Native Landscapes is a multifaceted business, offering a range of services that all integrate Bek's traditional knowledge and native bush food protocols. These services include workshops, catering, consultancy and landscape design.

Bush to Bowl is a 100% owned indigenous social enterprise that seeks to foster healing and connection for First Nations People, aligning them with Country and
traditional foodways.

Chocolate On Purpose is a 100% Indigenous-led and owned business by Fiona Harrison, combining couverture chocolate with Australian native botanicals to create the Bush Food Chocolate range.

Niyoka Bundle is the founder and director of TAKA Gin Co, a 100% Indigenous company based in Melbourne, Victoria. TAKA Gin produces a unique blend of Gin using Australian Native Botanicals that are ethically and locally sourced. TAKA Gin Co was inspired by Niyoka's Indigenous-fusion catering company Pawa Catering.

Native Foodways is a First Nations owned and led social enterprise focused on native food production. Their purpose is to ensure that the native food system grows in a way that is regenerative, culturally respectful and socially and economically beneficial to First Nations people.

Sharon Winsor is a Ngemba Weilwan woman from North West NSW and the founder of Indigiearth, a 100% Aboriginal-owned and operated business. Indigiearth is an Award Winning business, with its headquarters in Mudgee - the heart of Wiradjuri Country. Indigiearth provides premium bush foods made from authentic Australian native products that are ethically sourced and sustainably harvested.

Doug and Tracey are the husband and wife
duo behind Indigenous-owned and led business, Native Oz Bushfoods which started some 16 years ago through their deep understanding of the importance of culture and native foods.

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​Concerned by the decline over the years of knowledge and connection to native foods, Tracey and Doug set out to turn their 40-acre grazing and dry farming block into a bush food haven and grow their own ingredients for their gourmet range of products.

The Cosmetics Entrepreneur Incubator project is supporting female Indigenous entrepreneurs to build their own skincare brand and cosmetics products based on the natural healing of native plant ingredients.

The project sets out to create intergenerational and socioeconomic change through entrepreneurship education; confidence building; and community consultation. The project incorporates a practical framework for encouraging entrepreneurship while incorporating cultural protocols.

Pat Torres is CEO of Mayi Harvests, an Indigenous-owned business that uses ancient traditional and ecological knowledge practices to source Kakadu Plum and other native botanicals through gentle wild harvesting to help preserve the trees for the next generations to come. Pat is fondly referred to as a ‘living library’ thanks to her wealth of knowledge about Native plant foods and medicines.