When Bush Food Met the Boardroom: Our ATEC Explore 2025 Wrap-Up
Introduction
Back in August, we packed up the finger limes, cheese boards, and a whole lot of energy for a big two-day event in the Southern Highlands. On August 18 and 19, The Australian Food Guy joined other tourism operators at ATEC Explore NSW & ACT 2025 to showcase what happens when you mix native Australian ingredients with storytelling and connection.
It was a trade event, but for us, it felt more like a celebration of community, flavour, and how far bush food has come.
Setting the Scene at Table 13
Our home base was Table 13, complete with native samples, a bush-inspired snack board, and a QR code ready to scan for instant fact sheets. The room buzzed with conversations between passionate operators, curious trade buyers, and a few folks just looking for their next great taste of Australia.
Our spread included kangaroo salami, wattleseed crackers, Davidson plum chutney, and a few sweet surprises that stopped people mid-scroll. The moment someone took a bite, the questions began. "What’s that flavour?" "Where can I try this?" That’s when the real conversations started.
👉 Curious to try it for yourself? Book a tour here.
A Green Blazer, a Name Tag, and a Lot of Stories
Wearing a green jacket and a grin, I introduced myself countless times: “Hi, I’m David from The Australian Food Guy.” Every chat felt different, but one theme ran through them all — people wanted to talk about real Australian food.
Between sips of coffee, I shared how this all started, why native ingredients matter, and what happens when storytelling meets flavour. The best part wasn’t the pitches. It was the connection. People didn’t just hear about our tours, they felt why they exist.
Coffee, Cheese and a Few Good Laughs
If you’ve ever done a trade event, you know coffee is its own currency. Between sessions, there were caffeine top-ups, bush flavour samples, and plenty of laughs.
Someone brought a koala mascot that made the rounds for selfies. Another person came back for seconds of the wattleseed dip. It wasn’t stuffy networking. It was fun, relaxed, and full of curious minds ready to learn what native food really tastes like.
What We Took Away from the Event
Looking back now in October, the event feels like a milestone. It wasn’t just about being seen. It was about being understood. We met operators and agents who now want to include native food experiences in their itineraries, and we realised that people are genuinely hungry for what we do.
Here’s what we learned:
Native food belongs on every Australian itinerary
QR code fact sheets are a hit
The industry is ready for more authentic, story-driven experiences
We left the Southern Highlands proud, caffeinated, and motivated to keep growing our footprint in Australia’s tourism scene.
Conclusion: More Than Meetings, It Was Momentum
ATEC Explore NSW & ACT reminded us that we’re part of something bigger. It’s not just about bush food tours or hampers. It’s about building bridges between cultures, stories, and people who care about food with meaning.
So here’s to the next event, the next table, and the next curious traveller who asks, “What’s a finger lime?” We’ll be ready, stories in hand, and flavours on the plate.
Wildly Australian, deeply local. Always.
