In the coastal town of Redhead on Awabakal Land, just south of Newcastle, you’ll find Oz Tukka, a small business with a massive heart and an even bigger mission: to put Australian native food on every table.

Founded in 2003, Oz Tukka has spent more than two decades bringing the flavours of Australian bushfoods to life. But since 2016, it’s been in the hands of Linda Dipper and her late partner Ray Kochel, who took over the business after spotting an opportunity to make a real difference, both in the kitchen and in the community.

“I discovered Australian native edible plants through my study of Permaculture and Conservation and Land Management,” Linda explains. “I questioned why I didn’t know about the abundant array of edible native plants surrounding us.”

That curiosity led her to Oz Tukka in the early 2000s, where she found the native spices she was looking for. Fast forward 16 years, and through a casual conversation via the music school next door, Linda found out the business was up for sale. “And that was that!”

Linda and Ray took over the business, poured their hearts into it, and haven’t looked back.

Until this year, when tragedy struck. “Ray passed away suddenly earlier this year,” Linda shares. “He was the man behind the scenes, producing every little bit of our complete gourmet range.”

Now, Linda carries the torch solo, with a determination to keep the flame burning.

“I’m continuing the Oz Tukka brand with passion and pride, honouring Ray’s legacy every step of the way,” she tells Business Builders.

Linda shares her bush tucker wisdom with a student group. Image supplied.

Oz Tukka: A business with a mission

At first glance, Oz Tukka might seem like a simple gourmet seasoning and boutique bush tucker brand, but its mission is about so much more. It’s about education, reconciliation, and reintroducing Australians to the incredible food culture that’s been on this continent for tens of thousands of years.

“One of the biggest challenges for a native food business like Oz Tukka is the lack of widespread knowledge about Australian native ingredients,” Linda says. “People are still catching up.”

Which is why Oz Tukka does more than sell bushfood products. Linda runs workshops for kids and professional development for educators. She helps schools, preschools, and workplaces incorporate native food into their gardens, sensory play, and menus. She even helps organisations build their Reconciliation Action Plans with native ingredients as a starting point.

And she does it all from her base in regional New South Wales.

“In a regional setting, community is everything. We’re not just a business; we’re part of the fabric of our local area.”

Children try native produce at an Oz Tukka education event. Image supplied

A bush tucker awakening

Linda says the best part of her job is watching people try native food for the first time.

“There’s something magical about watching a child take their first bite of a finger lime, that tangy, zesty burst of flavour. Or seeing someone who’s never tried Quandong or Pepper Berry before have their taste buds completely awakened.”

She loves collaborating with local chefs, educators, and gardeners. She relishes the opportunity to help build native plant gardens in schools and early education centres.

“Every time we introduce someone to a new native flavour, it’s like we’re opening a door to a whole new world.”

It’s not just about the food, either. It’s about story, place and connection.

“We believe in giving back to the community that supports us. Whether it’s donating products to local fundraisers, hosting workshops for community groups or volunteering with Oz Harvest, we’re proud to make a positive impact.”

Proud moments

One of Oz Tukka’s proudest milestones? Being chosen as one of just 12 regional businesses to represent NSW at the Fine Food Australia exhibition in Melbourne.

“It was a moment of validation for all the years of dedication we’ve put into promoting native plants and bushfood,” Linda says.

And yet, even after 22 years in Redhead, many people still don’t realise Oz Tukka exists.

“That always surprises people! Despite our long history in the region, we’re often met with surprise when customers first discover us.”

She’s on a mission to change that, to move native food beyond the “once-a-year” novelty and into everyday kitchens, gardens, and menus.

Oz Tukka uses native ingredients. Image supplied

What’s next: new flavours, new formats, same heart

Oz Tukka might have lost Ray, but it hasn’t lost its drive. In fact, some of the most exciting developments are just around the corner.

“We’re working on the Oz Tukka Bushfood Cookbook,” Linda reveals. “It’ll feature recipes developed by the original founders, Bente and Peter, and celebrate the incredible flavours of native Australian plants.”

She’s also developing a children’s bushfood storybook, new muffin and cookie mixes infused with native spices, and two educational programs: one for early education bushfood menus, and one to help schools grow and cook their own native produce.

Plus, there’s a plan to bring even more learning online.

“We’re planning to offer more digital workshops so we can share our knowledge with people far and wide.”

Community roots and mentors

Along the way, Linda has had help. She credits the late Gary Stewart from Lake Macquarie Landcare as one of her most influential mentors.

“His patience and wisdom were always present, and I will forever be grateful to him,” she says.

Linda still remembers spending countless hours in Gary’s bushfood garden, learning from his passion.

“Rest in peace, Gaz. You are deeply missed, but your garden continues to grow. We’re proud to carry on your passion for native plants through our work.”

Image supplied

A tribute to Ray

Of course, the biggest shift for Oz Tukka this year has been the loss of Ray. He was Linda’s partner in life and business, and his sudden passing has shaped the path ahead.

“While things may move at a slower pace than we’d hoped, we’re still committed to growing our range, expanding our educational offerings and bringing bushfood into every home, school and kitchen. Just as Ray and I always dreamed.”

Being named a Regional Heroes finalist is incredibly meaningful.

“It’s not just about the business. It’s about the passion we’ve put into educating others, celebrating native ingredients and connecting with communities. Ray would have been so proud.”

So what’s Linda’s advice for other regional founders?

“Be adaptable, resourceful and flexible. Embrace your region. Build relationships. Don’t be afraid to do things your own way. It’s hard work, but the connection you create makes it all worth it.”

Oz Tukka might be a small regional business. Still, it’s making a big difference: one wattleseed muffin and one flavour revelation at a time.

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