
Use your fruit leftovers to make a home made non-alcoholic shrub
Use your fruit leftovers to make a home made non-alcoholic shrub All that leftover fruit from the Christmas table or dinner party makes a fabulou...
Read moreA 60,000 year old legacy to our native plants, nuts, seeds and proteins. This is us asking questions and recognising our heritage. We use this country's native flora to create meaningful meals that are local and seasonal in the truest sense of the word.
We're an Indigenous-owned small business founded by Rebecca Sullivan, Damian Coulthard and Siobhan O'Toole. Learn more here →
Warndu means good in the Adnyamathanha language, native to the Flinders Ranges country in South Australia.
Our mission is to REGENERATE culture, community, tradition, health and our soils. Every product we make includes one or more Australian Native ingredients.
Use your fruit leftovers to make a home made non-alcoholic shrub All that leftover fruit from the Christmas table or dinner party makes a fabulou...
Read moreRebecca’s Wild Greens and Eggs with Brown Rice and Quinoa Photo: Rebecca Sullivan source Ingredients 3 free range eggs 1/2 cup SunRice brown r...
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Love love love them, the taste is truly amazing...thank you! ⏤ Joanne
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We are in love with your teas, not sure which one is our favourite! ⏤ Georgina
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I love to support Australian businesses and when they are promoting/selling native foods it is even better. I've really enjoyed the tea I bought from Warndu and I look forward to trying more soon. ⏤ Ryan
Introducing the newest book from Damien Coulthard and Rebecca Sullivan First Nations Food Companion: How to buy, cook, eat and grow Indigenous Aust...
Read moreRebecca Sullivan is a self-taught cook and has worked with some of the world’s best food producers, academics, activists, and chefs. A food curator...
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Warndu acknowledges our ancestors of the Ngadjuri nation that we live and work on. We also pay respect to all other Aboriginal nations across the country.