Basically Wild
388 Corks Pocket Road
Reesville via Maleny
QLD 4552


Meet the wild food team

sabine.pngSince arriving in Australia, German-born Sabine Wienand has been instrumental in the development and marketing of Australian native foods both here and abroad. With her strong knowledge of future trends and a thirst for Australian indigenous culture, she founded the firm Basically Wild Edible Art, exporting, creating and marketing native produce and gourmet sauces. Basically Wild uses new and different native foods, some grown by and purchased directly from Aboriginal communities, others coming from growers setting high standards in organic produce.
With her marketing skills and humorous style of moderating, Sabine combines the talents of the trio to present exciting culinary, cultural and educational exhibitions throughout the world. Recently Sabine was voted to represent the Queensland state as a Director on the board of ANFIL, the national Native Food Industry body.

wiruunga.pngWiruungga Dunggiirr, a young Elder of the Gumbaynggirr Nation, is an artist, dancer, speaker, community radio announcer, youth trainer, Aboriginal cultural educator, tour operator (Gambaarri tours) and founder/leader of the Baga Baga Dancers. He's dedicated his life to educating indigenous and non-indigenous people about his culture through the media of dance, music, art and story telling. Wherever he goes, his warmth and friendliness convert strangers to lifetime friends.

hugh.pngIn his youth, Hugh Longstaff was a stockman and rodeo rider in the Australian outback. There he acquired his understanding and love for the land and the food she offers. At the age of 22, he moved to Germany where he completed his apprenticeship as a chef under the direction of Rainer Wolter of the fine-dining restaurant La Mer in Hamburg's Hotel Prem. After another seven years performing in Europe's fine-dining arena, he returned home to create his own interpretation of Australian cuisine. Using produce indigenous to these shores (some yet to be introduced to the commercial marketplace), Hugh has tantalized and educated Australia's diners from cosmopolitan Sydney to tropical Hayman Island. Now he's on a mission … to place Australia's best produce on the tables of the world's dining elite.