By Marie-Antoinette Issa.
Avo toast aside, Australia’s culinary scene continues to gain earned global recognition. The most recent protagonist is proud Bundjalung woman, Chef and cultural educator Mindy Woods, who has just been named the 2025 Champions of Change Award winner by The World’s 50 Best Restaurants.
At a time when the world is looking to hospitality to lead on issues of ethics, diversity and sustainability, Mindy personifies what progress truly looks like: rooted in identity, guided by values and served with a generous dose of heart.
Patriotic bias aside, Mindy has proved herself to be a truly worthy recipient of this prestigious accolade for her continued efforts in using food to unite, educate and empower.
While her accomplishments likely require little introduction for regular AGFG readers (she was the first indigenous female Chef to be awarded an AGFG Hat), by way of background, Mindy is the Chef-owner of Karkalla On Country, a unique cultural and culinary experience located on her ancestral land in Bundjalung Country.
While recognising Karkalla On Country is a restaurant is a sound starting point, stopping there does little justice to its depth Instead, the destination is better described as a deeply immersive experience.
It is one where guests are invited to connect with Indigenous heritage through native flavours, storytelling and art. From dishes that highlight wild-harvested ingredients to conversations that delve into land, identity and sustainability, Mindy’s mission is clear: to use food as a vehicle for healing, understanding and connection.
Already well known to many Australians as the first queer Indigenous woman to appear on MasterChef Australia, Mindy has long used her platform to champion cultural inclusion and advocate for greater Indigenous representation in hospitality.
Her impact extends far beyond the kitchen - from launching her cookbook Karkalla at Home, to serving on the board of Black Duck Foods, working as a Landcare ambassador and educating young people in schools about native ingredients and food sovereignty.
As The World’s 50 Best Restaurants Director of Content, William Drew, put it:
"The work [Mindy] is doing to preserve and share Indigenous culture through food is truly admirable and we are excited to support the continued development of her invaluable contributions."
Today, Mindy’s food philosophy continues to be rooted in deep respect for the environment, a profound knowledge of the systems of her people and a passion for building a more inclusive, respectful and resilient food system.
"I believe food is a powerful way to connect people to culture, land, and history,” she says. "My goal is to continue creating spaces where we can all come together, embrace native and locally grown ingredients that not only honour the environment but also preserve the sustainable practices that have been passed down through generations.”
The 2025 Champions of Change Award is one of several accolades to be revealed ahead of The World’s 50 Best Restaurants annual ceremony, taking place this year on June 19 in Turin, Italy.
As the global food community prepares to gather and celebrate excellence across the industry, all eyes will be on Mindy - not just for her richly deserved win, but for the cultural legacy she is helping to create in Australia and serve to the world.
