Ziggy's Wildfoods

Home
Australia
Bellingen, NSW
Ziggy's Wildfoods

Ziggy’s Wildfoods forages the most incredible wild ingredients to create Australia’s best products.

04/06/2026

Rainy days & raspberry dreams! After a fresh downpour, we're out in the wild, foraging for juicy wild native raspberries (Rubus probus) amongst the lush greenery of the Bellinger Valley. 🏔️

These little gems are heading to the hands of the amazing - the Aussie Michelin star maestro who's usually magic at Singapore - for a stunning event at ! ✨

These luscious wild native berries are ready to dazzle - as with all of the amazing chefs we work with, we're excited to be part of this culinary adventure, where every ingredient tells a story and every dish is a masterpiece.

Here's to working with the coolest clients and finding magic in nature, whether we're on a mission for berries - or just out wandering to feel lost! 🌿

01/06/2026

Winter mornings in the Bellingen rainforest. 🌿

Cold air, wet earth and whistlers calling from up high, tucked up into somewhere you can’t quite see.

Everything feels slower, softer and magical. Xoxo

28/05/2026

We spent the week helping our mates & at the Sydney Restaurant & Food Service Trade Show.

Ziggy's supplies goods behind the scenes to some of the highest ranked venues across Australia, and export them globally too - so it was interesting to see the industry playing field.

It got us thinking: its SO old hat to think that food service should have to mean cheap, flavourless, chemically derived products.

Cost matters. Shelf life matters. Consistency matters.
But so do flavour, culture, quality, creativity and care.

Big love to the small producers feeding the industry better, and with true craft - we've got this! 🌿

25/05/2026

The cold rain has a way of revealing the tough ones!

Sow Thistle, also known as Milk Thistle - seen here thriving out of rock like it's no sweat! 🌿

A humble wild green, eaten traditionally from Greek horta and Cypriot galatouna, to Spanish cerraja, Māori pūhā and Mexican quelites. Most well known locally as a dreadful 'w**d' to be sprayed and destroyed! 💀

Tender young leaves, buds and stems are edible - raw when young, cooked when older - nutrient packed, and super mighty.

Without a doubt, you are walking past this plant daily.

Observe that there's no soft garden bed. No perfect conditions. Just a crack in the stone, a little rain, a little light, and an outrageous will to live.

There’s a lesson in that for all of us!! 💪💪💪

23/05/2026

Winter is on the horizon and the forest is already deep in whispering mode! 🌿

This is the season for slowing down. For colder mornings, muddier boots, shorter days and sharper eyes. Foraging in the cold isn’t about abundance in the loud, overflowing sense - it’s about patience. Small colourful finds. Glistening greens. Hidden fungi after rain. The quiet thrill of noticing what everyone else walks straight past.

A good reminder that not everything should be rushed. Some of the best things arrive slowly.

Our latest seasonal drops are coming soon, from what is currently being found. Wild native raspberries picked from spikey rain soaked vines, davidson plums are pressed and preserved, and warming misos are getting ready in barrels.

This little snow buddy knows the drill - stay warm, but enjoy the gentle pace for a while!

📸

22/05/2026

BTS of our favourite botanical sipper currently pouring at - Wild Lemon Myrtle 🌿

It's mother nature's gift of romance - an aromatic queen, and portal from rainforest to taste heaven ✨

First come the blossoms: soft white, starry little fireworks with fluffy stamens and a sweet honey-lemon scent that pulls in bees, butterflies, birds and every tiny winged creature with good taste.

We delicately pick the young green leaves - where the real magic lives.

Backhousia citriodora is famous for being one of the most intensely lemon-scented plants on earth - thanks mostly to citral, a bright, volatile aromatic compound made up of geranial and neral. Translation: crisp lemon peel, green sherbet, lemongrass, citrus blossom, rainforest sunshine.

We capture that in a cold steeped syrup.

Bright enough for daytime matcha. Fancy enough for nighttime cocktails. Wild enough to make your drink feel like it just ran barefoot through a rainforest.

It's lemon, but louder. Floral, but brighter. It's Australia in a glass - smooth, joyful, and brimming with sunshine! ☀️

20/05/2026

Autumn rain hits the ground and suddenly the edible greens start taking over!

Dandelion, chickw**d, plantain, nettle, mallow, dock, wild brassicas - the soft green things that push through footpaths, paddocks and garden edges.

Most call them 'w**ds' - we call them fabulous edible medicines, filled with ancient wisdom!

In 2018, whilst working at - I spent one *very* hot day collecting wild dandelion flowers to ferment into a soda. It was floral, bitter, bright and seriously delicious - so naturally, I drank glass after glass without regard.

And then the dandelion did what dandelion does!

The potent diuretic effect kicked in faster than expected, and I spent the rest of the day sprinting to trees in the field, whilst nearly passing out from dehydration.

A beautiful, slightly ridiculous lesson from nature: Wild plants *demand* respect.

Pick gently. Learn slowly. Consume modestly!

12/05/2026

We're always asked about our favourite ingredients to work with! And wild green ants (Oecophylla smaragdina) are always top of the list!

Why do they taste so ridiculously good? It’s chemistry. They're herby, tiny little acid bombs.

Their bodies are naturally packed with formic acid - giving an explosive hit of makrut lime, lemongrass and sharp citrus that cuts straight through rich food like crazy.

All without any actual lime involved. Just ants being typical, incredible overachievers.

Seasonally wild harvested by hand, thanks to the incredible folks at - they're a star ingredient to preserve and work with.

So naturally, that's why they feature in our flagship, forever popular fermented hot sauce!

Bright. Wild. Citrusy. Funky. Fascinating. Love them!

05/05/2026

Wild flower flavours meets wildly beautiful 🌺

We’ve teamed up with September Studio (*fanboy shrieking*) to create a weekly rotating botanical matcha menu - built around what is seasonally blooming, wild foraged, or quietly stealing the show.

Think delicate florals, bold aromatics and some seriously pretty inspiration from nature.

Gorgeously balanced. Unexpected. Addictive.

Because we’re wild. They’re gorgeous.
And you're the lucky ones who get to be both!
Catch it in the garden while it lasts 🌿

⭐ 21/27 Boundary St, Darlinghurst NSW 2010

Thanks .matcha_ for being the yang to our yin!

23/04/2026

We're currently Out Of Office this week, swimming in the gorgeous gorges and hiking through the stunning outback of the Northern Territory.

Catch you next week!

🌿

Address

105 Hyde Street
Bellingen, NSW
2454

Telephone

+61431457018

Website

http://ziggyswildfoods.com.au/

Alerts

Be the first to know and let us send you an email when Ziggy's Wildfoods posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your business to be the top-listed Food & Beverage Service in Bellingen?