Seasonal, wild and Australian native ingredients are what underpin Ziggy’s Wildfoods’ incredibly unique fermented sauces.

The award-winning products aim to share the culinary stories and history of Down Under, as told by nature, and the team describe themselves as “experts in the obscure”.

It was all dreamt up and founded by Gabriel Gutnik after nearly a decade of travelling the world, exploring food cultures across 55
countries. He learnt how to forage the most amazing wild foods by hand and mastered turning them into tasty creations.

Ziggy’s Wildfoods hand sources as many of its star ingredients as possible from the wild, whether we’re talking about native green ants (yes, you read that correctly), fruits from the rainforest or rare spices. He and his team respectfully collect what they can from what is available across Australia, throughout the seasons. And what makes these treasures so unique is
that the plants, seaweeds, flowers, fungi, fruits and leaves from which he draws inspiration are only available for a fraction of each year.

It probably goes without saying at this point that all the sauces are also free of any preservatives and are as natural as possible.