What Is Wilder Foods?
Sustainability
Looking after our natural environment is fundamental to us being able to grow food. Both at the level of the relationships between plants, animals, fungi, microbes, and then the bigger picture - seasons, weather, and long-term climate. Sustainability is the practise of protecting this environment in which we all live.
At Wilder Foods, we don’t think we can solve everything, but take the approach of being a part of the solution, not a part of the problem.
We practice sustainability through using local Australian produce grown by regenerative farming – in recognition of the negative ecological impacts of industrialised agriculture and food miles.
We also love to upcycle food waste into new products. The development of these products is ongoing – there are some exciting things in store!
Natural flavour magic
It doesn’t take a chef to realise that the best flavours are those created by nature And amongst the most celebrated of these are flavours from fermentation.
Cheese - vegan and non, beautifully crafted wines, the yeasty aroma of fresh bread or hot doughnuts, the briny tang of olives, dill pickles from Poland, German sauerkraut, beer, kombucha, All fermented. Then from Asia - soy sauce, miso, douchi, doubanjiang, sake, mirin, kimchi, gochujang, tempeh, sriracha.
Even coffee and cocoa beans go through a fermentation step.
Each of these foods - loved by so many through generations - intriguing, nuanced and delicious flavours only made possible by fermentation. Natural flavour magic!
Image: David Alcer - https://fermentedaway.blogspot.com/
Chef-Driven Flavours
With a chef’s palate, and the drive to innovate, we apply traditional fermentation techniques - from Asia and Europe - to create our products.
New products with natural umami and fermented deliciousness which marry perfectly with how we love to eat - celebrating the best from every culture that calls Australia home.
We grow our tempeh blends fresh weekly - the only way tempeh should be enjoyed. “I don’t usually like tempeh – but I like yours!” is something we hear every week at farmers markets (we’re not even joking).
And using fermentation methods developed over centuries in Asia, we create new seasoning products with diverse flavour profiles - from South East Asia to Europe. Soy miso in a salsa verde is pretty good but with our upcycled lemon peel miso - magic. That’s what we’re talking about.
Then using Australian grown, organic, biodynamic, drought-tolerant, or upcycled ingredients - we reduce food miles and support regenerative agriculture.
We are here to help you to eat plant-based – better.