Native Food Market
Native Food Market
17
Oct
18
Oct
Event

Native Food Market

When
Sat 17 & Sun 18 Oct, 
12 - 6pm
Where

Pier Pavilion

Get directions
Price

FREE

Map, showing Native Food Market

Taste, discover and celebrate First Nations culture at the Native Food Market at Barangaroo’s Pier Pavilion.

Immerse yourself in First Nations culture through food, creativity and connection at the Native Food Market, held at Barangaroo’s harbourside Pier Pavilion during The Great Graze weekend Sat 17 & Sun 18 Oct.

Curated by Sharon Winsor of Indigiearth, founder of the Australian Native Food Festival, the market brings together native flavours, products, makers and cultural experiences in the heart of Barangaroo. Sharon Winsor is a proud Weilwan woman from Western NSW and the founder of the Aboriginal-owned Indigiearth.

Wander the market stalls and discover a diverse selection of Australian native foods and Indigenous products, from pantry goods and botanical drinks to seaweed, bush skincare, weaving and handmade ceramics.

Along the way, take part in cultural immersion activities and discover the stories, knowledge and culture connected to native Australian ingredients.

Stop by Indigiearth’s kitchen to try kangaroo and crocodile, and explore their award-winning range of packaged native Australian products.

Indigiearth specialises in native Australian foods, beverages and botanicals, with products ethically sourced and sustainably harvested in partnership with communities and growers.

Whether you’re passionate about native Australian food, looking to support First Nations makers or searching for a unique cultural experience in Sydney, make the Native Food Market at Barangaroo part of your day.

Set on the edge of Watermans Cove, Pier Pavilion is an open-air harbourside gathering place with sweeping views across Sydney Harbour.

Market traders

Baagi Milaygiin
Baagi Milaygiin is a 100% Aboriginal-owned bush medicine and skincare house founded by Gomeroi woman Deborah Munson. Botanicals are hand-harvested and crafted on Biripai Country into balms, oils, clays and moisturisers — seed-to-shelf care rooted in Country and guided by spirit.
Indigiearth
Indigiearth is a wholly Aboriginal-owned business founded by Weilwan (Ngemba) woman Sharon Winsor. It supplies award-winning native foods, teas, spices, beverages and botanicals, ethically sourced and sustainably harvested with growers who care for Country.
LORE Australia
LORE Australia is a First Nations business founded by Gurungai man Jesse Lore. It makes Gurbuchi native probiotic sodas and Guradji, a traditional Gurungai superfood, using wild-harvested and organically sourced Australian botanicals for gut health and connection to Country.
Native Botanical Brewery
Native Botanical Brewery is a family-owned, 100% First Nations business founded by Corey Grech, a Gamilaraay and Wonnarua man. It blends bush foods with modern brewing — lemon myrtle ginger beer, strawberry gum lemonade, lagers and coffee — to bring Country and community to the glass.
Ngumpie Weaving
Ngumpie Weaving (from the Barkindji word for “beautiful”) is NSW’s leading First Nations, female-led weaving studio, founded by Barapa Barapa and Barkindji woman Tegan Murdock. Handcrafted jewellery, art and workshops keep weaving culture alive and in community hands.
Pink Puggle
Pink Puggle makes handmade ceramics, plates, plattersand homewares adorned with art by @rainykingart. Pieces are made on Country with Community and are featured at The Cutaway for all events.
South Coast Seaweed
South Coast Seaweed is an Aboriginal-owned social enterprise founded by Yuin man James Thomas and Gamilaraay woman Sarah Gorst. From Batemans Bay they revitalise traditional seaweed knowledge through foods, dried kelp and cultural foraging tours along Yuin Sea Country.
The Unexpected Guest
The Unexpected Guest creates a range of Wholesome Snacks that are bursting with Indigenous Superfoods and local produce
Ziggi's Wildfoods
Founded by chef and forager Gabriel Gutnik, turns seasonal wild and native ingredients into small-batch ferments, hot sauces, misos and vinegars. Ingredients are hand-foraged across rainforests, coast and mountains, with native harvests bought directly from First Nations-owned partners.