The Outback Spirit brand was established in 2001 by Ian and Juleigh Robins, who are recognised pioneers of the Australian native food industry.
The beautiful native food ingredients used in our products are sourced from pristine wilderness regions from the top end and the central desert and from rainforest, alpine and temperate coastal regions of Australia. Many of the ingredients are harvested in the traditional manner by Indigenous people from Aboriginal homelands or country and this harvesting of indigenous foods is an important cultural and social activity as well as an important seasonal income stream and microbusiness opportunity.
Outback Spirit is committed to the environmentally sustainable growth of the native foods industry, in partnership with Indigenous Australians, and the preservation and enhancement of flora and fauna biodiversity that is an integral part of it. We work closely with our supply partners and the Outback Spirit Foundation to develop a viable agricultural base for Indigenous Australians for native ingredient crops.
Outback Spirit also work closely with the traditional agricultural sector in Australia. Many farmers have embraced native food agriculture for landcare reasons as well as income diversification. We are proud that we have pursued an Australian supply chain for almost all of our ingredients - tomatoes, onions, vinegar , sugar, our sea salts etc - long before this became fashionable. Most of our products are proudly a minimum of 95% Australian grown ingredients.
Indigenous Australians have been nourished by the flora and fauna of this land for thousands of years. These ingredients are the ‘slow foods’ of Australia, each with local tradition and culture imbedded in their use. Australian native plant ingredients taste amazing, have incredible nutritional values and are found in every part of this huge land. We value traditional Indigenous culture and knowledge and acknowledge the generosity of many Indigenous Australians who have taught us about their traditional foods.