There are few things more uniquely Australian than gathering around seafood. But this NAIDOC Week, that familiar ritual becomes an opportunity to discover something deeper.
Behind every native ingredient lies thousands of years of knowledge. Behind every stretch of coastline is a story of Sea Country, stewardship and an enduring connection between people and place. And sometimes, the simplest way to begin understanding that story is by sharing a meal.
It’s the thinking behind “Celebrating Sea Country”, a new collaboration between acclaimed Bundjalung chef, restaurateur and author Mindy Woods and the Aquaculture Stewardship Council (ASC). Released today, the free recipe booklet pairs native Australian ingredients with responsibly farmed seafood, inviting home cooks to celebrate Indigenous food culture while making more thoughtful choices about what ends up on their plates.
More than a cookbook
Food has always been one of the most powerful ways to share culture, preserve tradition and connect people across generations. Every ingredient carries history, every recipe reflects place, and every shared meal offers a chance to better understand the stories that have shaped the land beneath our feet.
As such, the Celebrating Sea Country booklet is is an invitation to explore the deep connection between Country, culture and the food we eat, while encouraging Australians to make more considered choices in their everyday cooking.
It also showcases a collection of approachable recipes featuring native Australian ingredients paired with responsibly farmed ASC-labelled barramundi, salmon and prawns – seafood products that many Australians can already find in their local supermarket.
Rather than presenting Indigenous cuisine as something reserved for special occasions, the recipes encourage home cooks to incorporate native flavours into everyday meals, making First Nations food culture feel welcoming, accessible and inspiring.
For Woods, food has always been a powerful way to tell stories.
“NAIDOC Week is an opportunity to honour First Nations culture, knowledge and connection to Country,” she says. “Through this collaboration, we want Australians to explore the native foods on their doorsteps and think about the impact of the choices they make every day.”
It’s a reminder that cooking isn’t simply about following a recipe. It’s about understanding where our food comes from, respecting the ecosystems that produce it and appreciating the generations of knowledge that have cared for these landscapes and waterways long before modern kitchens existed.
Why Sea Country matters
For many Aboriginal and Torres Strait Islander peoples, Sea Country encompasses far more than the ocean itself. It represents an interconnected system of waterways, coastlines, marine life, culture, identity and responsibility.
Looking after Sea Country means caring for the environments that have sustained communities for tens of thousands of years.
That philosophy naturally aligns with responsible seafood farming and sustainable sourcing – an increasingly important consideration as Australians become more conscious of the environmental impact of what they eat.
Woods believes the two ideas are inseparable.
“Sustainable seafood isn’t just about preserving our oceans; it’s about honouring the deep connection between land, sea, and culture. I strive to champion responsible aquaculture that respects both the environment and the communities it supports.”
It’s an approach that encourages us to see sustainability not as a trend, but as an extension of respect – for Country, for culture and for future generations.
Bringing the experience to life
If reading recipes isn’t enough, Sydneysiders can also enjoy a taste of Celebrating Sea Country during NAIDOC Week.
Visitors to the Australian National Maritime Museum can pick up a complimentary printed copy of the recipe booklet throughout July (while stocks last), before heading to HarbourWatch Café to sample two of Woods’ creations.
The limited-time menu includes a Prawn Sando and Barramundi Fish and Chips with Moray, giving guests the opportunity to experience Indigenous flavours prepared with responsibly sourced Australian seafood.
The partnership feels particularly fitting at the museum, where conversations around Australia’s relationship with the sea extend well beyond history.
As Director and CEO Daryl Karp explains, the initiative reflects the museum’s broader commitment to ocean health and sustainability.
“As a maritime museum, we seek to champion the importance of healthy oceans not only through our exhibitions and programs, but through the choices we make every day.”
By bringing together culture, sustainability and food in one place, the experience offers visitors another way to engage with NAIDOC Week – not simply by observing, but by participating.
Small choices, lasting impact
One of the most refreshing aspects of the collaboration is its focus on practical action.
Choosing seafood carrying the ASC label may seem like a small decision, but it supports farms that have met rigorous environmental and social standards covering everything from biodiversity and animal welfare to responsible farming practices and human rights.
According to ASC Australia’s Market Development Manager, Ellie Dixon, meaningful change happens collectively.
“When producers, chefs, retailers, food service providers and seafood lovers work together, we can help drive meaningful and lasting impact for people and the planet.”
Today, Australians can choose from more than 100 ASC-labelled seafood products available in supermarkets across chilled, frozen and pantry ranges, making responsible seafood easier than ever to incorporate into everyday cooking.
It’s proof that sustainability doesn’t always require dramatic lifestyle changes. Sometimes, it starts with choosing one ingredient over another.
A meaningful way to celebrate NAIDOC Week
NAIDOC Week encourages all Australians to listen, learn and celebrate the world’s oldest continuing cultures.
Whether that’s by trying native ingredients for the first time, learning more about Sea Country, supporting Indigenous voices or simply cooking a meal that honours both culture and sustainability, every action helps deepen our understanding.
The Celebrating Sea Country recipe booklet offers a simple invitation to do exactly that.
This NAIDOC Week, why not let dinner become part of the celebration? You might just discover that the most memorable recipes are the ones that tell a story.
Whether you cook from home or sample one of the limited-edition dishes at HarbourWatch Café, it’s a delicious reminder that caring for Country can begin with something as simple – and as powerful – as what’s on your plate.
Download the Celebrating Sea Country cookbook here
