Living culture: The journey of Thiliarra Bush Organics
Sid Domic and Julia Hentzsch’s journey is rooted deeply in connection - to culture, to Country, and to sustainable living.
“My journey has taken me from playing in the NRL to becoming a contemporary First Nations artist,” says Sid. “And throughout it all, l've always had a passion for learning about culture and finding ways to stay connected to it.”
Of Kalkadoon descent and connected to the Kalkadoon people of north-west Queensland, Sid was born and raised in Rockhampton on Darumbal Country. His partner Julia is from Germany, but it was in Australia that she honed her skills in self-sufficiency, sustainable living, and working in tune with nature's seasons.
“Over time, l developed a deep respect for the land and for the knowledge that comes from living closely with it,” she says.
“When Sid and I started Thiliarra Bush Organics, it felt like a natural way to combine his cultural heritage with the sustainability practices I've embraced here in Australia - caring for Country, sharing knowledge, and creating something meaningful for the community.”
Rockhampton is where the family calls home today, and it's also where their business, Thiliarra Bush Organics, is based.
From culture to community
Sid’s interest in food production started when he was working at the University of Queensland as Indigenous Engagement Manager, where he got to see many Indigenous entrepreneurial business models that were deeply connected to culture and Country.
“It gave me a new perspective on how working with the land isn't just about the environment - it's about community, sustainability and cultural connection,” he explains.
“That experience added a whole new layer to how I see my own culture and the opportunities to learn from Country.”
Meanwhile, Julia’s hands-on experience growing her own food and ensuring nothing went to waste from bumper crops and abundant fresh produce naturally led her to master practical skills like fermentation, preserving, canning, drying, milling and baking.
“Over time, it became a way of life - working with the seasons and making sure everything is used and valued," she explains. "I also started an honesty food stall outside our gate, where I offered garden veggies, pesto, goat milk kefir and yogurt with Lemon Myrtle and Davidson plum flavours.”
Crafting bush botanicals
Thiliarra’s range of products include their signature wild fermented honey vinegars infused with Australian bush botanicals. Sid explains: “It's a product that connects deeply with Country and culture, using native ingredients in a way that honours tradition but also feels fresh and modern.”
Alongside the vinegars, they also blend a variety of native teas and gourmet salts. “These products reflect the incredible diversity and flavours of Australian native plants, and we love sharing that with people who want to experience the tastes of this land,” says Julia.
Some of the native ingredients for these products are wild-harvested by Sid and Julia, always with care to maintain sustainability and respect for Country. For other ingredients they work with businesses who specialise in sustainably harvesting the plants or are supporting Indigenous communities in doing this.
“The supply chain for native ingredients can be short stocked and also impacted by weather events,” says Sid.
"We are working on building good relationships with growers and harvesters of bush foods while finding ways to strengthen the supply chain in our local area.”
The mixing and blending of their teas and salts happens in their registered food kitchen, where everything is made by Sid and Julia. “We are using 100% Australian Sea Salt from South Australia. Sourcing local Australian ingredients is very important to us. Our honey comes from a local beekeeper, and we are using local spring water for making our honey vinegars. Everything is made by us, involving months of work and patience.”
The living culture of vinegar
Their honey vinegars are wild fermented using a two-step process without adding any commercial yeasts or starters, instead relying entirely on the natural yeasts and enzymes found in the bees' saliva. Once the first fermentation slows down, they add their mother of vinegar to continue the process.
“The result is a 100% natural, living honey vinegar tonic, which we then infuse with native botanicals,” says Julia. “We also age the vinegar in oak barrels to balance its flavour. Everything is made in small batches, using traditional methods that honour both the ingredients and the process.”
Their mother of vinegar is a case in point. As Sid explains: “She is more than just a curious blob in a jar - she's a living culture. She grows with time, breathes with the air, and carries the microbial memory of every batch before her. In that way, she reflects something much deeper to us: the wisdom and continuity of Aboriginal cultures. Both are living systems - not frozen in time, but passed hand to hand, shaped by care, environment, and intention.
“Both teach us to listen. To slow down. To respect invisible connections that sustain life. Where Aboriginal culture holds land, language, and story, the mother of vinegar holds life, transformation, and nourishment.
“One exists on a vast cultural scale, the other in a humble kitchen jar - yet both are rooted in the same truth: Culture is not a product. It's a process. It lives through us.”
Sharing knowledge, tasting Country
Keen to ensure cultural knowledge is passed on through their work, Sid and Julia focus on sharing the traditional uses and health benefits of native botanicals. “There's still so much education needed about these incredible plants,” says Sid. “Our customers are often amazed - not only by how potent these plants are, but also by their unique flavours and the long history they carry.”
Many of their customers recall fond memories of the bush foods they enjoyed as children. They also carry a strong pride in what Country provides, and that connection shines through in their reactions. “It's rewarding to share that knowledge and those flavours with people who appreciate the deep story behind every ingredient,” says Sid.
They also hope that by sharing this knowledge with their children, the next generation will grow up attuned to their surroundings and aware of what Country can provide. “Through this sharing, we are aiming to keep cultural knowledge alive and respected,” he says.
“Another big part of it is passing this knowledge down to our children. Having them involved in harvesting, drying, and measuring - it feels right to create a business aligned with our values and passions, and to leave something meaningful for this next generation if they choose to follow in our footsteps.”
As with any business, they have faced some challenges along the way, mainly, Sid says, because they had no prior training on how to run a business. “From building a solid business structure to creating a platform that works for us. From recipes, to labels, to testing our products, to choosing the right equipment and machinery, all have been big steps, especially as we look to upscale and brew commercially.”
Growing with purpose
Wanting to reach more customers across Australia, they’re also focused on capacity building so they can find new stockists, while maintaining strong connections to ensure a sustainable supply as they grow. “It's a lot to balance, but it's all part of the journey,” says Sid.
But they remain focused and motivated as they look ahead. Their website is their next big project, and they’re also seeking a new location for the business with more space to expand and take their business to the next level. “Plus, we have a couple of new products in the pipeline, patiently waiting for their time…” says Sid.
They also hope to see a greater involvement of Indigenous communities in the native food industry.
“Right now, Indigenous participation is only about 3%, and we'd love to see those numbers grow significantly,” says Julia. “Supporting and empowering more First Nations businesses to thrive is key to preserving culture and sharing these amazing foods with the wider world.”
Growing with purpose
Wanting to reach more customers across Australia, they’re also focused on capacity building so they can find new stockists, while maintaining strong connections to ensure a sustainable supply as they grow. “It's a lot to balance, but it's all part of the journey,” says Sid.
But they remain focused and motivated as they look ahead. Their website is their next big project, and they’re also seeking a new location for the business with more space to expand and take their business to the next level. “Plus, we have a couple of new products in the pipeline, patiently waiting for their time…” says Sid.
They also hope to see a greater involvement of Indigenous communities in the native food industry.
“Right now, Indigenous participation is only about 3%, and we'd love to see those numbers grow significantly,” says Julia. "Supporting and empowering more First Nations businesses to thrive is key to preserving culture and sharing these amazing foods with the wider world.”
Nurturing Country, one plant at a time
This commitment to growth and connection extends beyond business, reminding us all of the vital role we play in caring for the land wherever we are. “Planting native species - plants that are endemic to each unique region - not only supports biodiversity but also strengthens our ecosystems,” says Sid.
“Even small steps make a difference. Growing edible plants in our backyards, on balconies, or even in pots is still far better than having no plants at all. Choosing native flora is a simple yet powerful act; these plants have adapted over millennia to survive droughts, floods, heatwaves, and other challenges. Their deep taproots anchor them through extremes, providing resilience and stability where imported species often struggle.
“By planting more natives and rethinking traditional farming practices, we can work with nature rather than against it—creating landscapes that are both beautiful and enduring.”
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