From MasterChef to Movement Maker: Mindy Woods Becomes First Aussie to Win Global Food Honour
Mindy Woods has made history as the first Australian to win the Champions of Change award from the World’s 50 Best Restaurants. We break down how the Byron Bay chef is reshaping native food, culture, and sustainability—one Akoya oyster at a time.
Aussie-Flavoured Wrap of the Big Win
Let’s be honest—when most of us think “champion,” we think State of Origin, not sautéed saltbush. But Mindy Woods just flipped the script. The Bundjalung chef and MasterChef alumna has become the first-ever Aussie to win the Champions of Change award from the World’s 50 Best Restaurants.
Forget Michelin stars—this one’s for legends who change lives through cooking. And Mindy? She’s doing it through native ingredients, cultural healing, and a feed that’d make your nan cry with pride.
Food for Thought – Mindy Woods by the Numbers
| Category | Details |
|---|---|
| Award Title | Champions of Change – World’s 50 Best Restaurants |
| Year Won | 2025 |
| Nationality / Country | First Australian recipient |
| Cultural Heritage | Bundjalung woman |
| Signature Restaurant | Karkalla (Byron Bay) → now Karkalla On Country (Myocum, NSW) |
| Notable Dishes | Akoya oysters w/ macadamia & lemon myrtle, crisp saltbush |
| Cookbook Title | Karkalla at Home: Native Foods and Everyday Recipes for Connecting to Country |
| MasterChef Australia finish | Season 4, Top 4 finalist |
| Number of Champions of Change winners | Mindy is the 11th overall, not 6th as originally reported |
| Award Prize | Financial support (amount undisclosed) to support Karkalla On Country |
What Is Karkalla On Country?
It’s not just a place to get a cracking feed—it’s part restaurant, part cultural experience, part masterclass in how to connect to Country with a fork. Inspired by her original Byron Bay restaurant Karkalla (named after the native succulent, aka “pigface”—no joke), Woods reopened the vision in Myocum after the first venture closed in 2024.
Her dishes feature native Australian ingredients, sustainably sourced and served in a way that both nourishes and teaches. As Woods puts it:
“Food is a powerful way to connect people to culture, land, and history.”
Why It Matters (And Not Just Because of the Fancy Plaque)
- Cultural Impact: Woods is helping keep Indigenous food knowledge alive through her cooking and mentoring.
- Sustainability: She promotes native ingredients and traditional eco-friendly techniques.
- Representation: She’s the first Indigenous woman from Australia to win an international culinary honour of this kind.
- Education: Her cookbook and events help Aussies reconnect with traditional bush tucker and First Nations farming wisdom.
Global Winners Circle: Who Else Won?
While Mindy flew the flag Down Under, here’s who she stood alongside:
| Winner | Country | Project |
|---|---|---|
| Caroline Caporossi & Jessica Rosval | Italy | Culinary training for migrants in Modena |
| João Diamante | Brazil | Restaurant focusing on undervalued meat cuts in Rio |
| Pichaya “Pam” Soontornyanakij | Thailand/Australia | Best Female Chef 2025 |
| Restaurant Wing | Hong Kong | Commended for hospitality/service |
| Khufu’s (One to Watch) | Egypt | Up-and-coming restaurant blending heritage + luxury |
From MasterChef to Master of Culture
Mindy’s journey began on MasterChef Australia, where she cracked the Top 4 in Season 4. Since then, she’s taken a different path: not just chasing awards, but changing how Australia sees Indigenous food.
From running her own restaurant to publishing cookbooks and mentoring through Karkalla On Country, she’s putting bush tucker on white linen tables—and making sure it’s done respectfully and deliciously.
Final Word
Mindy Woods isn’t just cooking meals—she’s cooking up a cultural reawakening. While Gordon Ramsay’s busy yelling at risotto, Woods is calmly planting lemon myrtle and serving up a history lesson with every bite.
Not bad for someone who started out plating saltbush in Byron. Now she’s changing the world—and doing it one oyster at a time.
