Matt Atkins is an Indigenous Australian chef passionate about First Nations bushfoods, sustainable native produce & wild harvesting.

KE Photography for West of the River Magazine

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.

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!

Plate Events & Catering

Matt’s career in Hospitality began over 15 years ago, working amongst some of Sydney’s premier venues before starting Plate Events & Catering, Sydney’s leading Indigenous Catering operation.


Matt created his Nguuwalaana Dining Experience to bring Aboriginal culture to guests by following the Dharug seasonal calendar and allowing them to immerse themselves in traditions and flavours they would otherwise not normally be afforded the opportunity to take part in.