World's 50 Best Restaurants awards: chef Mindy Wood becomes first Australian to win Champions of Change
Woods was awarded for her efforts to 'preserve and share Indigenous culture through food,' said William Drew, director of content for the World's 50 Best Restaurants.
Italy's Caroline Caporossi and Jessica Rosval, who run an initiative training migrant chefs in Modena, and Brazilian chef João Diamante, who serves undervalued cuts of meat at restaurant Diamante Gastrobar, won the award in 2024.
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Woods, the sixth recipient of the award, will receive an undisclosed financial donation from the organisers to support her Byron Bay initiative Karkalla On Country. 'We are excited to support the continued development of her invaluable contributions,' said Drew.
'I believe food is a powerful way to connect people to culture, land, and history,' said Woods. 'My goal is to continue creating spaces where we can all come together, embrace native and locally grown ingredients that not only honour the environment but also preserve the sustainable practices that have been passed down through generations.'
Named after the native plant also known as pigface, Karkalla On Country is inspired by the cook's first Byron Bay restaurant called Karkalla which closed in 2024. There, Woods served dishes including crisp saltbush, and akoya oysters with macadamia and lemon myrtle. Karkalla On Country, which offers a combined cultural and dining experience, opened in Myocum, a short drive from Byron, last year.
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Woods is also the author of cookbook Karkalla at Home: Native Foods and Everyday Recipes for Connecting to Country. On MasterChef Australia, Woods came in fourth place in season 4.
The award is one of several individual awards announced ahead of the World's 50 Best Restaurants 2025 awards ceremony, which will be held in Italy on 19 June. Hong Kong restaurant Wing was commended for their front of house service, Thailand's Pichaya 'Pam' Soontornyanakij was named best female chef and Khufu's restaurant in Cairo was tipped as 'One to Watch'.
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