For over two decades, I lived in a world of forecasts, budgets, and quarterly targets. I wore suits, spoke in strategy meetings, and spent more time with spreadsheets than people. I was the CFO of multi-billion-dollar projects. From the outside, it looked like success. But inside? I was craving something real. Something that made people feel something. That something turned out to be native Australian food. I didn’t leave finance because I failed. I left because I wanted to create. To connect. To build something that celebrated the land I love and the flavours that too many people were missing. The journey from Excel sheets to bush berries wasn’t smooth. But it changed everything. Table of Contents The Moment I Knew It Was Time Why Food Was the Answer Learning a New Language: Native Ingredients From Boardrooms to Bushwalks What I’ve Gained From Reinventing Myself Conclusion The Moment I Knew It Was Time There wasn’t one dramatic event. It was more of a slow burn. I’d sit in meetings and think, “Is this it?” I was spending my life calculating risks for companies I didn’t feel connected to. I was great at the job, but I was no longer proud of the work. The tipping point came when I realised I was more excited about weekend market stalls and experimental recipes than any of my corporate wins. That’s when I knew it was time to leap. Why Food Was the Answer Food has always been part of how I connect. It brings people together. It tells stories without words. And native Australian food? That’s where the magic lives. Most people in this country have never tasted wattleseed or finger lime. Most tourists don’t even know what bush tomato is. I wanted to change that. I wanted guests to taste something unfamiliar, then leave with a sense of wonder and connection. Food became my new language. Learning a New Language: Native Ingredients I wasn’t trained as a chef or a guide. I learned by doing. By listening to producers, First Nations educators, and wild food growers. I burnt things. I got the seasoning wrong. I served one tour with lemon myrtle tea that tasted like soap. But I kept going. Over time, I started to understand the rhythm of the ingredients. What matched with what. How to tell the story behind the bite. Each plant, each spice, carried knowledge that couldn’t be Googled. It had to be experienced. From Boardrooms to Bushwalks Today, my office is a picnic mat in the Botanic Gardens. I host guests from around the world and share green ants and kangaroo prosciutto instead of financial updates. The contrast is wild. I traded tailored suits for sun hats, budgets for bush tucker, and fluorescent lights for open skies. And I’ve never felt more alive. Every tour is a reminder that this pivot wasn’t just a career move. It was a personal transformation. What I’ve Gained From Reinventing Myself I’ve gained clarity. I’ve gained a deep connection to culture and land. And I’ve gained stories. Hundreds of them. Stories from guests who cry after tasting something that reminds them of home. Stories from producers who spent decades bringing native ingredients into the spotlight. Reinvention didn’t just give me a new job. It gave me purpose. It reminded me that people don’t remember your title. They remember how you made them feel. Conclusion I walked away from the spreadsheets not because I failed, but because I wanted to live differently. More connected. More curious. More human. And if you’re feeling that tug toward something new, listen to it. Reinvention is scary. But it’s also where the good stuff lives. Now, I spend my days sharing the taste of Australia with people who want more than just a tour. They want something that sticks. Something that shifts their perspective. And that’s exactly what bush berries and bold stories can do. wildly australian, deeply local

When travellers arrive in a new country, they often don’t speak the language. They might not know the customs, the history, or the local stories. But there’s one universal way to connect instantly: food. Food is flavour, memory, and culture all rolled into one. It doesn’t require a translation. Just a bite. And when that bite is native Australian bush food, it speaks volumes. Finger lime pops like a citrus secret. Wattleseed smells like toasted history. Kangaroo, slow smoked, tells a story older than the cities around it. At The Australian Food Guy, we use food to do more than fill bellies. We use it to create bridges. Because in today’s world of rushed itineraries and recycled tour scripts, flavour has become the most honest way to say, “Welcome. Let us show you who we really are.” Table of Contents Why Food Translates When Words Don’t How We Use Ingredients to Tell Stories Flavour as a Form of Cultural Connection Guests Want More Than Tastes What It Means to Speak Food Fluently Conclusion Why Food Translates When Words Don’t We’ve had guests from Japan, Germany, the US, and everywhere in between. Some speak English fluently. Some don’t speak it at all. But they all understand the language of taste. When someone bites into a lemon myrtle biscuit or sips a native botanical gin, you don’t need subtitles. Their face lights up. Their body leans forward. They’re engaged. Present. Connected. That moment does what a brochure never could. Food cuts through awkwardness, cultural gaps, and nervous silence. It speaks straight to the heart. How We Use Ingredients to Tell Stories Every ingredient we serve has a backstory. Finger lime isn’t just citrus. It’s been foraged for thousands of years by First Nations communities. Saltbush isn’t just a savoury leaf. It’s a resilient plant that thrives in the toughest Australian climates and has fed people for generations. We don’t just list what’s on the plate. We explain where it comes from, who grows it, and why it matters. Guests walk away not just knowing what wattleseed is, but what it represents. Flavour as a Form of Cultural Connection Taste is personal. It evokes memories and emotions. So when someone tries kangaroo for the first time, it’s more than a novelty. It’s an entry point into the complexity of Australian identity, land, and sustainability. Food opens doors that lectures can’t. It makes culture tangible. When paired with a story, a flavour becomes a memory. And that memory sticks. Guests Want More Than Tastes Today’s travellers are hungry for depth. They don’t just want to eat something new. They want to understand it. They want to meet the distiller who uses bush tomato in their liqueur. They want to hear how a tiny forager turned a backyard obsession into a thriving business. We’ve built our tours around that hunger. Guests don’t just taste the bush. They walk it, hear it, and experience it through the people who live and breathe it every day. What It Means to Speak Food Fluently To speak food fluently means more than knowing recipes. It means knowing how to turn a plate into a platform. It means using flavour to elevate forgotten stories. It means respecting where ingredients come from and honouring the people behind them. It also means listening. Some of the best moments on our tours come from spontaneous conversations sparked by a shared bite. When food opens the door, connection walks through. Conclusion Tourism is changing. Travellers want something that sticks long after their flight home. They want to feel something real. And nothing does that faster than food served with heart, heritage, and honesty. At The Australian Food Guy, we speak that language fluently. Our dialect is green ants, bush honey, and native herbs. Our grammar is stories, smiles, and shared meals under the gum trees. Because when you get it right, a single bite can say everything. wildly australian, deeply local

There was no guidebook for this. No roadmap for how to create a native Australian food tour in the middle of Sydney. No business manual titled “How to Serve Finger Lime and Green Ants to Jetlagged Tourists.” Just an idea, a whole lot of grit, and a gut feeling that Australia’s real food story needed to be told. I wasn’t a chef. I wasn’t a tourism veteran. I was a finance guy who knew how to run a spreadsheet, not a walking tour. But what I did know was this: people were flying to Australia and missing the good stuff. They were eating fast food by the Harbour Bridge, not tasting saltbush or meeting the people who grow it. So I built the thing I couldn’t find. And here’s how I did it. Table of Contents From Boardrooms to Bush Tucker Why the Market Needed Something Different Starting Small, Staying Real Finding the Right Partners The Early Mistakes That Taught Me Everything What I’d Tell Anyone Starting From Scratch Conclusion From Boardrooms to Bush Tucker After 22 years in corporate finance, I had the title, the salary, and the corner office. But something was missing. The work felt hollow. I wanted to create something that meant more than KPIs and quarterly reports. I left the job with no plan. I just knew I wanted to build something that celebrated Australia in a way that hadn’t been done before. Food felt like the perfect language. But not just any food. Native food. The kind with story and soul. Why the Market Needed Something Different I looked around and couldn’t believe it. So many travellers were visiting Australia and leaving without ever tasting native ingredients. No finger lime. No kangaroo. No lemon myrtle, wattleseed, or bush tomato. There were food tours, sure. But they were missing the point. They focused on trendy cafes and global dishes. Nothing uniquely Australian. Nothing connected to Country or culture. That gap? That was the opportunity. Starting Small, Staying Real I didn’t launch with a full team or a custom website. I started with one tour. One picnic rug. One guest who gave me a shot. I carried the food in a cooler bag. I took bookings over text message. I led the walks myself. Every bite, every story, every step of that first tour came from the heart. And even though it wasn’t polished, it was powerful. The guest raved. They told their friends. Things started to grow. Finding the Right Partners I knew I couldn’t do it alone. So I reached out. To distillers using native botanicals. To chocolate makers experimenting with bush foods. To cultural educators and farmers and chefs. I found people who cared as deeply as I did. Together, we built something richer than I ever could on my own. The food was the start, but the people? They’re the magic. The Early Mistakes That Taught Me Everything I left lunch on a park bench once and it got stolen. I pitched to the wrong decision makers. I ran out of food. I overcooked a dish mid-tour. I learned the hard way that good intentions aren’t enough—you need systems, backups, and clear communication. But every stumble was a step forward. Each mistake shaped the experience we offer now. One that’s personal, curated, and full of stories worth sharing. What I’d Tell Anyone Starting From Scratch You don’t need a full business plan to start. You need purpose and momentum. Start small, but start strong. One guest can turn into ten if you treat them like gold. Tell your story honestly. People buy into passion, not perfection. Listen to feedback and adapt. Let the guests shape the experience alongside you. Find your people. Partners, mentors, supporters. No one builds anything good alone. Conclusion I didn’t have a blueprint when I started. I had a vision and the guts to follow it. That first tour was scrappy. But it was honest. And that honesty became the foundation of everything that followed. Today, our native food experiences are loved by travellers, travel agents, and locals alike. But we never forget how it started. One rug. One guest. One mission to share the real taste of Australia. If you’re building something with no guide, trust yourself. The path doesn’t have to be clear. It just has to be yours. wildly australian, deeply local

Let’s talk about the glossy ads. The cinematic drone shots. The perfectly filtered Instagram feeds promising the “real” Australia . It all looks good. But is it real? Not often. In tourism, shiny marketing might get someone’s attention. But it’s authenticity that earns their trust. And trust is what brings them through your door, not just once, but again and again. When I launched native food tours in Sydney, I didn’t have a polished logo or a big marketing budget. What I did have was a story. A real one. About leaving the boardroom behind to share finger lime, green ants, and the culture woven through every bite. That story, told honestly, did more for my business than any high-budget ad campaign ever could. Table of Contents Why People Are Tired of Perfect The Power of Being Real Authenticity Creates Connection How We Show It in Every Tour Trust > Traffic Conclusion Why People Are Tired of Perfect We’re bombarded daily with ads and influencers. But more and more, people are tuning them out. Why? Because perfect feels fake. Guests don’t want to be sold to. They want to be seen. They want to feel like their experience matters, not just their money. When everything looks too rehearsed, it feels empty. When something is raw, a little messy, and deeply honest, it grabs your attention in a different way. Because it feels human. The Power of Being Real When I first started, I didn’t have a team. Just me, a picnic mat, and a cooler bag full of native snacks. My first pitch flopped. My second was better. By the third, I just told the truth. I stuttered. I fumbled. But people leaned in. Because real stories are magnetic. When you show up as you are, people trust you more. And in tourism, trust is the most powerful currency. Authenticity Creates Connection A guest once told me, “This didn’t feel like a tour. It felt like hanging out with a mate who knows where the good stuff is.” That’s the vibe we aim for. Yes, we serve beautiful native food and tell cultural stories. But more importantly, we keep it personal. No fluff. No pretending. Just passion and genuine connection. That’s what keeps people talking about the experience long after they’ve flown home. How We Show It in Every Tour We tell the full story, not just the highlights We feature real producers and their real struggles and wins We admit what we’re still learning We don’t hide the stumbles—we use them to connect Guests have seen enough rehearsed experiences. What they crave is something meaningful. A conversation. A moment. A taste that surprises them and a guide who isn’t afraid to be themselves. Trust > Traffic Marketing gets you traffic. Authenticity gets you loyalty. One guest might book from a polished ad. But they stay—and tell their friends—because what you delivered felt real. I’ve learned that the best growth doesn’t come from chasing perfection. It comes from consistency, honesty, and doing what you say you’re about. The best marketing? Word of mouth from someone who felt like they were part of something special. Conclusion So if you’re in the tourism game and wondering whether to polish or be personal—choose personal every time. Show up with your real story. Let your guests into the messy, meaningful parts. That’s where the magic lives. Because slick might sell once. But real creates memories. And that’s what guests come back for. wildly australian, deeply local

Picture this. A guest lands in Australia after a 15-hour flight. They’ve crossed time zones, endured dry plane meals, and sat through every bad rom-com available. They’re jet-lagged but excited. This is their once-in-a-lifetime trip to the land Down Under. And then they eat at Burger King. I’ve seen it happen. More than once. It broke my heart every time. These guests fly across the world hoping for something real, something meaningful. But instead, they end up with a mass-produced meal they could get anywhere. That moment is what pushed me to create something better . Because travel should nourish the soul, not just fill a seat. And that only happens through real experiences. Table of Contents Why Tourists Often Miss the Good Stuff What a 15-Hour Flight Really Means Real Experience Beats Bucket Lists Native Food Is a Gateway to Culture How We Create Meaningful Moments Final Thoughts Why Tourists Often Miss the Good Stuff It’s not their fault. Many tourists don’t know what to look for. They arrive in Sydney, Google “top places to eat,” and end up at a flashy chain. The stuff that makes Australia unique, the native flavours and local characters, are nowhere in sight. Tourism brochures often highlight beaches and big-name attractions. But they forget the small moments. The kind that linger. The kind that taste like lemon myrtle or sound like a story from a local bush food producer. What a 15-Hour Flight Really Means When someone flies 15 hours to get here, it’s more than a plane ticket. It’s hope. It’s commitment. It’s choosing Australia over Paris, New York, or Tokyo. That kind of decision deserves more than a generic itinerary. It deserves an experience that reflects the land they’ve come to explore. A plate of smoked kangaroo. A sip of gin infused with native botanicals. A story told under the gum trees, not just snapped on a tour bus. Real Experience Beats Bucket Lists Travel isn’t about ticking boxes. It’s about transformation. Guests may come for the landmarks, but they remember the unexpected. The native chocolate they didn’t know existed. The guide who shared a childhood memory tied to saltbush. The foraged tea that smelled like the bush after rain. Those moments don’t show up on glossy brochures. But they show up in the stories people tell their friends long after they’ve gone home. Native Food Is a Gateway to Culture Australia’s native ingredients are more than ingredients. They’re knowledge passed down through generations. They’re the flavour of this land, shaped by climate, culture, and care. When guests taste green ants or finger lime for the first time, their eyes widen. Not just from surprise, but from connection. It’s in that moment they realise this is not just food. It’s identity. It’s history. It’s belonging. And it’s unlike anything they could have ordered at a global fast food chain. How We Create Meaningful Moments Our tours are designed to be more than just tasty. They’re transformational. Guests meet distillers, foragers, and food makers who are rewriting the story of Australian cuisine. They hear about the struggle, the innovation, and the pride behind every ingredient. We slow down the pace. Walk through laneways. Sit in small cafés. Taste. Talk. Connect. These aren’t tours. They’re experiences that stick with you. Because that’s what a 15-hour flight deserves. Final Thoughts The next time someone flies halfway across the planet, let’s give them something worth remembering. Let’s offer more than convenience. Let’s offer connection. Tourism should be about people, stories, and place. That’s what transforms a quick bite into a lasting memory. That’s what makes a guest say, “Now I’ve really been to Australia.” Real travel starts when we move past the surface. That’s when guests go home with more than souvenirs. They go home changed. wildly australian, deeply local

In the world of tourism , there’s a common myth that to succeed, you need to sound polished. Speak clearly. Hit every line with charm and charisma. But here’s the truth, especially in food and culture tourism: your story matters far more than your script. I’ve led hundreds of tours, some smooth, some stutter-filled. And you know what? The best guest feedback has never been about my delivery. It’s about the story I shared. About how bush tomato tastes like sundried memory. About the old lady who taught me to brew wattleseed coffee. About the reason I left a six-figure job to feed people bugs and bush tucker. Storytelling creates connection. And in this industry, that connection is what keeps people coming back. Table of Contents Tourism Isn’t Theatre, It’s Connection What Guests Actually Remember The Power of Vulnerability in Storytelling Real Stories Build Real Trust Tips for Telling Better Stories (Even If You’re Nervous) Conclusion Tourism Isn’t Theatre, It’s Connection Tourism doesn’t need a stage actor. It needs someone who cares. When guests join a native food tour, they’re not expecting a polished performance. They want to learn something they can’t Google. Taste something they’ve never had before. Feel something they didn’t expect. When you speak from the heart, even with a stumble or pause, people feel it. They lean in because it’s real. And real always beats rehearsed. What Guests Actually Remember Guests don’t leave thinking, “Wow, that guide nailed every sentence.” They leave saying, “That story about the first time he ate green ants was wild” or “I’ll never forget the way she described lemon myrtle as ‘zingy eucalyptus sunshine.’” They remember emotion, not diction. They remember the honesty, not the phrasing. Perfect delivery doesn’t create memories. Great storytelling does. The Power of Vulnerability in Storytelling I stutter. I forget lines. Sometimes I trip over my own stories. But I show up anyway. And guests respond to that. Because vulnerability is human. It invites people to do more than listen. It invites them to feel. I’ve led tours where I botched the intro, laughed nervously, and powered through. By the end, guests hugged me, took selfies, and wrote reviews about how “genuine and passionate” the experience felt. Not one person mentioned the stumble. Everyone mentioned the story. Real Stories Build Real Trust When you tell a personal story, something shifts. Suddenly the tour isn’t just a tasting. It’s a journey. Guests stop being passive listeners and become active participants. They ask questions. They share their own stories. They become part of the moment. That kind of trust isn’t built with scripts. It’s built with truth. And truth doesn’t have to be perfect to be powerful. Tips for Telling Better Stories (Even If You’re Nervous) Start with why it matters to you If you care about the ingredient or moment, your audience will too. Use all five senses Don’t just say it’s delicious. Say it’s “crunchy, citrusy, and weirdly addictive like finger lime and ants.” Pause instead of apologising If you lose your place, take a breath. It’s okay. You’re human. Speak from memory, not a script A rehearsed line might sound clean. But a lived story sounds unforgettable. Keep it short, sharp, and sticky The best stories land in under two minutes and leave a lasting image. Conclusion You don’t need a theatre voice to lead an unforgettable tour. You need a story worth telling and the courage to tell it your way. That’s what guests remember. That’s what they rave about. That’s what builds loyalty, laughter, and five-star memories. So forget perfect. Embrace honest. Share stories that matter, even if your delivery wobbles. Because in tourism, the most powerful thing you can offer isn’t polish. It’s presence. wildly australian, deeply local

Let’s be real. When you start a tourism business , especially one focused on native Australian food , there are a few “firsts” that stay with you forever. Your first booking. Your first 5-star review. And, in my case, your first famil tour. The one that nearly made you vomit in front of industry veterans. Famils, or familiarisation tours, are the travel trade’s way of testing you. You invite travel agents, inbound tour operators, and DMCs to come experience your product so they’ll sell it to their clients. Sounds simple. But when you’re still finding your footing, when your nerves are high and your voice shaky, that "simple" tour can feel like an Olympic event. What happened next? Let’s just say it changed everything . Table of Contents The Pressure Was Real The Vomit Incident (Yes, Really) What They Remembered Instead Why That Tour Still Matters The Takeaways That Shaped My Business Conclusion The Pressure Was Real This was my big break. A major ITO had agreed to attend my first ever famil tour. I had no team, no backup plan, and a head full of doubts. Would they like the food? Would they see the value? Would they even care? I practiced my lines in the mirror. I rehearsed the welcome three different ways. I wanted to be smooth, confident, impressive. Instead, I was barely holding it together. The Vomit Incident (Yes, Really) Right before the guests arrived, I started feeling nauseous. Not just butterflies in the stomach nervous. I mean actual I might throw up sick. And sure enough, five minutes before go time, I did. Right into a bush, behind a café, while wearing my nicest shirt. But I wiped my mouth, splashed water on my face, and stepped out to greet the group with a smile. Because what was I going to do? Cancel? This was it. It was now or never. What They Remembered Instead Here’s the wild part. They didn’t notice. Or if they did, they didn’t care. What they remembered was the smoked kangaroo. The finger lime sparkles. The story about how I left a six-figure job to serve bush tucker and connect people to the land. They laughed. They asked questions. They shared photos and tagged us online. One of them rebooked for their clients the next week. Not one person mentioned that I looked pale as a ghost. Why That Tour Still Matters That tour became the turning point. It reminded me that people don’t expect perfection. They want passion. They want a guide who cares deeply and shows up fully, even if their stomach is doing somersaults. It taught me to lead with heart, to be transparent, and to stop waiting to feel ready. Because sometimes, the biggest breakthroughs come right after the biggest breakdowns. The Takeaways That Shaped My Business That famil taught me some serious lessons I’ve carried with me ever since: Nerves are normal. Courage is continuing anyway People remember how you made them feel, not how perfect your delivery was Vomiting in a bush doesn’t disqualify you from success. It might even be part of the story that gets you there Today, our tours are award winning. Our experiences sell out. But I’ll never forget that first famil and the vulnerability that came with it. That mess became momentum. Conclusion So if you’re on the verge of doing something scary in your business, hosting a launch, pitching to clients, starting a tour, just know this. You might mess up. You might panic. You might even vomit. But if you show up anyway, with heart and honesty, that might be the exact moment everything changes. Because people don’t want perfect. They want real. They want connection. And they want the kind of story they’ll tell long after the tour ends. wildly australian, deeply local

When most people think about what it takes to lead a food tour charisma , confidence, and clear communication often top the list. So when someone hears that I stutter, their immediate reaction is surprise: “But… you run tours?” Yes, I do. And not just any tours I lead native Australian food experiences that connect people to the land, the ingredients, and the incredible stories behind them. This isn’t a tale about overcoming a “flaw.” This is about embracing authenticity, leading with passion, and proving that showing up as your full, imperfect self is more than enough. Because it’s not about having a polished pitch. It’s about having something real to sa and saying it anyway. Table of Contents Why I Was Scared to Start What I’ve Learned From Stuttering on Tours Guests Don’t Want Perfection—They Want Passion The Real Power of Native Food and Storytelling Why I Keep Showing Up Final Thoughts Why I Was Scared to Start For years, I avoided speaking in public. In boardrooms, I could hide behind spreadsheets. But on a tour? There’s nowhere to hide. I’d think, What if I freeze? What if I fumble my words in front of guests? Those fears were loud. But my desire to create something meaningfu —something that showcased native Australian food in a way that had never been done before was louder. So I started. Imperfectly. Nervously. And I led my first tour with a shaky voice, sweaty palms, and a heart full of fire. What I’ve Learned From Stuttering on Tours Here’s the truth: I still stutter. Sometimes the words come out smooth. Sometimes they don’t. But what’s changed is how I show up. I’ve learned that vulnerability is a strength. That when I stumble, guests lean in closer not out of pity, but out of genuine connection. I once hosted a tour for media execs and travel agents. I stumbled through the welcome. But by the end, they were laughing, learning, and asking for seconds of smoked kangaroo and green ants. No one remembers the stutter. They remember how the experience made them feel. Guests Don’t Want Perfection They Want Passion People don’t book our tours because we’re polished. They book because we’re passionate. Because they’re tired of soulless, cookie-cutter travel experiences. They want something real finger lime fizz, wattleseed brownies, a cheeky story about the time I left a guest’s lunch on a bench and it got stolen (yep, that happened). When you care deeply about what you’re sharing about the food, the land, the culture that energy is contagious. Guests leave not just full, but moved. The Real Power of Native Food and Storytelling There’s something profound about native food. It’s not just a bite it’s a story. Every ingredient we use has a lineage, a cultural significance, a message of resilience. When I talk about lemon myrtle or serve up Davidson plum sorbet, I’m not just filling bellies. I’m connecting people to something ancient and deeply local. Sharing those stories, even imperfectly, is where the magic happens. A kid once ate a leaf on one of our foraging tours and shouted, “It tastes like lemonade!” That joy? That curiosity? That’s the point. Why I Keep Showing Up I’ve hosted tours where I nailed it and tours where I stumbled every third sentence. And still guests rave. They write reviews that mention how personal and unforgettable the experience felt. Because what they’re responding to isn’t flawless delivery. It’s heartfelt connection. I’ve learned that bravery isn’t the absence of fear. It’s leading the tour anyway. And every time I do, I grow—not just as a guide, but as a human. Final Thoughts So yeah, I stutter. I still host tours. I still tell stories. And I absolutely crush it. Because at the end of the day, this business isn’t built on polish. It’s built on passion, storytelling, and a love of real Australian food. It’s built for guests who want something that shifts their perspective, not just fills their stomach. So if you’re holding back, waiting to be perfect don’t. Start messy. Show up scared. Say the thing anyway. That’s where the good stuff lives. wildly australian, deeply local

After 22 years in the boardroom managing billion-dollar budgets, I did something people only whisper about: I walked away. I left behind spreadsheets, suits, and the safety of a six-figure salary. All to feed people green ants and finger lime . And no, I’ve never looked back. Table of Contents The Moment It Clicked (Hint: It Was at a Burger Joint) From Spreadsheets to Saltbush: The Leap Building a Tour from Scratch (Without a Logo) Why Bush Tucker? Why Now? More Than Food: It’s Identity, Not Just Flavour The Highs, the Mistakes, and the One Guest Who Changed Everything Final Thoughts: Trading Boardrooms for Bushwalks The Moment It Clicked (Hint: It Was at a Burger Joint) They flew 15 hours to Australia and ate...Burger King. That moment broke my soul. I remember staring at them across the terminal food court and thinking, "Is this really the memory they're taking home?" Where was the native food? Where were the stories? That was the spark. I searched for a native food tour in Sydney. Nothing. So I built one. From Spreadsheets to Saltbush: The Leap I was the CFO for a $4 billion project. The kind of role that looks shiny on LinkedIn and stifling in real life. The lunches were bland. The meetings, worse. After decades of chasing margins, I wanted meaning. Trading forecasts for foraging wasn’t glamorous. I launched with a Canva logo, zero bookings, and a gut full of nerves. I nearly took a comfy job again. But then a partner said, “You’ve built something rare.” That was enough. Building a Tour from Scratch (Without a Logo) My first tour? One guest. No team, no brand, just me and a curious traveller. I gave them the full ten-star experience like it was ten people. That day confirmed it: I didn’t need polish. I needed purpose. Since then, I’ve hosted cruise execs, critics, even media. I’ve cold-called 100 people (wrong ones), left a guest’s lunch on a bench (it got stolen), biked through a storm for $20, and got ghosted by leads. Still here. Still showing up. Why Bush Tucker? Why Now? Most travellers leave Australia saying, “I never got to try real Aussie food.” And honestly, they’re right. Native ingredients like Davidson plum, lemon myrtle, and green ants are rare, underrepresented, and culturally rich. They're not just delicious. They're storytelling ingredients. Our tours are built around this idea: food is identity. You’re not just tasting wattleseed. You’re tasting country, culture, and a future shaped by Indigenous knowledge. More Than Food: It’s Identity, Not Just Flavour Our foraging tours, distillery pairings, and bush tucker hampers connect people to something deeper. Guests eat ants and love it. They sip cocktails with finger lime and laugh with producers who are changing the game. The food surprises them. The stories stay with them. This isn't just culinary tourism. It's emotional connection. Goosebumps. Even tears. The Highs, the Mistakes, and the One Guest Who Changed Everything I’ve made mistakes. Forgot to tell a guest about a cancelled tour once. They let me have it, and they were right. But I owned it, bought them a gift, and they rebooked. Five stars. Another guest came in the rain. I made $20 and lost feeling in my toes. But their review? Pure gold. That’s the kind of feedback that keeps you moving when bookings don’t. And then there was the kid who ate a leaf on a foraging tour. “It tastes weird,” he said. “But good weird.” Nailed it, kid. Final Thoughts: Trading Boardrooms for Bushwalks People ask if I miss the salary, the structure, the safety. I don’t. I found a voice I didn’t know I had, even if I still stutter. I found guests who’ve been to Australia four times and never tasted what we serve. I found purpose in every green ant, every smoked kangaroo slice, every smile. I didn’t just start a tour company. I started telling Australia’s food story the way it deserves to be told. And I’ll never go back. Wildly Australian, deeply local.