Matt Atkins is an Indigenous Australian chef passionate about First Nations bushfoods, sustainable native produce & wild harvesting.
Connecting Culture
Chef Matt is a Malyangapa & Barkindji Wiimpitja of far North-Western NSW, living on Dharug Country. Matt combines his heritage with his passion for food and takes us on a journey into the oldest living culture on Earth.
Having learned about native foods on Country from his grandmother, Aunty Norma & mother, Aunty Jo, as well as his Uncles, Matt’s love of food came about from an early age, learning about native foods before he knew of western flavours. Chef Matt’s grandmother and mother are both fabulous cooks which drove him to pursue a career in food.
Australia’s First Nations people thrived on these lands for over 80,000+ years sustained by the most nutritious superfoods the Earth has to offer. Chef Matt brings these traditional foods to life with his Indigenous Fusion Culinary flair.
Chef Matt focuses on cooking with what the land provides for us, using practices rediscovered from rich cooking traditions to deliver a truly remarkable experience that engages all the senses.
Wilka Thalta
Matt expanded his operations in 2020 with the creation of Wilka Thalta – Hungry Kangaroo in Paakantyi – allowing him and his team to tap into far more opportunities in many more industries, broadening his horizons and bringing the kitchen to the client!