Sharing Country through every sip: the story behind Yaala Sparkling

A Q&A with Yaala Sparkling owner, Tara Croker

Can you tell us about your cultural connections and how they have influenced your journey as the founder of Yaala Sparkling?

Yiradhu marang (good day). I am a proud Wiradjuri yinaa (woman).

My love of native plants started with my grandmothers. They grew their own food, took us on bush picnics and cooked with what they grew. They taught me resilience, generosity and hard work. They also gave me a curiosity that never switched off.

Later I worked in a corporate career as a marketer for multinational organisations like Google, YouTube and News Corp. I enjoyed it, but I wanted to put those skills to better use.

Then I learned something that stopped me in my tracks. Australia's native food industry is built on more than 60,000 years of First Nations knowledge, yet Indigenous people make up less than two per cent of the supply chain.

I started Yaala Sparkling to change that number, and to give every Australian an easy way to taste the flavours that have always grown here.

The name "Yaala" translates to "the present moment" in Wiradjuri language. What significance does that meaning hold for you, both personally and in business?

In Wiradjuri, Yaala means the present moment.

Life moves fast and it is easy to live in the stress of yesterday or the worry of tomorrow. Yaala is a reminder to slow down and notice the simple things. It is about bringing the knowledge and flavours of our ancient plants into the present, in a way anyone can enjoy today.

Why is it important to create opportunities for people to connect with Country and culture through food and beverages?

Sharing food and drink is how people connect. Every culture does it. You sit down, you slow down, you talk.

Australia has thousands of edible native plants. Davidson Plum, Lemon Myrtle, Desert Lime, Quandong, River Mint. They have adapted to this land over thousands of years. Yet many Australians have grown up without tasting a single one.

We import flavours from all over the world while some of the best ones grow in our own backyard. We bottle these botanicals as nature intended. No artificial flavours, no added sugar. Just the real taste of this country.

When someone tries Yaala Sparkling flavours, they usually ask a question. Where does this grow? What is this plant? It turns a drink into a conversation, and it builds pride in flavours that are uniquely ours.

Yaala works with Indigenous wild harvesters, artists and suppliers. How important are these partnerships in creating a business that reflects your values and supports community outcomes?

We don’t just use native Australian ingredients. We share the stories behind the plants, the places they come from and the knowledge connected to them. Each flavour is an opportunity to introduce people to a different part of Australia and celebrate the cultural significance of our native botanicals.

For us, authenticity means more than putting a native ingredient on a label. It means telling genuine stories of Country and helping build a future where First Nations knowledge, culture and native foods are valued and celebrated.

Storytelling is a strong feature of the Yaala brand, including through the artwork featured on your bottles. Why is storytelling such an important part of sharing culture with broader audiences?

Storytelling is how First Nations knowledge has been kept alive for more than 60,000 years. Our history, our plant knowledge, our connection to Country, all of it passed down by telling it.

We treat every bottle as a canvas. For each flavour we work with First Nations artists, including Wiradjuri artists Leticia Quince and Sarah Levett, to create original artwork for the packaging. The designs carry the meaning behind what is inside.

What opportunities have you seen emerge as awareness and demand for Indigenous-owned businesses continues to grow?

Yaala Sparkling is in Dan Murphy's, Amazon Australia, served in cafes, restaurants and retailers. These customers are responding to genuine consumer demand for premium Australian products that reflect the shift away from alcohol, sugary soft drinks and uninspired mocktails.

And the interest isn’t just local. Since exhibiting at trade expos and appearing on Shark Tank Australia, we’ve received export enquiries from the United Arab Emirates, the United States, Hong Kong and Singapore. There is a global curiosity about Australian flavours and the unique native ingredients we have to offer.

The bigger opportunity is for Australia to take ownership of our native food industry and protect the provenance of our ingredients. We have already seen products such as macadamias and native plants become commercially cultivated overseas, taking Australian stories, provenance and economic opportunity with them.

I’d love to see stronger policy and certification frameworks that protect the provenance of our native ingredients in the same way that geographical indications protect products such as Champagne or Greek yoghurt. Our native plants are uniquely Australian, and we should be building an industry that protects their origins, celebrates their cultural significance and ensures the economic value stays connected to Australia and its people.

What impact can supporting Indigenous businesses have on communities, local economies and future generations?

The impact extends well beyond the business itself. Supply Nation’s Sleeping Giant Rises research found that for every $1 of revenue generated by an Indigenous-owned business, $3.66 of economic and social value is created in Australia. When people choose to buy from an Indigenous-owned business, they are not simply buying a product or service. They are contributing to a better Australian economy.

What opportunities do you see for the next generation of First Nations entrepreneurs, particularly those looking to build businesses centred on culture, sustainability or innovation?

First Nations founders are well placed to lead, because looking after people and planet for the long term is already how we think. First Nations people are leading across many industries such as engineering, clean energy, fashion, food, technology, and company boards. The next generation will not only run businesses. They will change what good leadership looks like, and prove a business can make money and mean something at the same time.

What advice would you give to young Aboriginal and Torres Strait Islander peoples who are considering starting their own business?

Start before you feel ready. There is no perfect plan. Start small, test the idea, listen to feedback and learn quickly. There will be setbacks, but patience and resilience will carry you through.

Know your why, and bring your whole self to the journey. Build your circle. Find fellow founders, Elders and mentors who believe in what you’re building, and don’t be afraid to reach out to people you admire. You never know who might be willing to open a door, share their wisdom or simply back you when you need it.

And if someone tells you no, or says it can’t be done, remember that their limitations don’t have to become yours. Back yourself. Keep going. And when you make it through, leave the ladder down for whoever is coming next.

More information

Website:  Yaala Sparkling | Australian sparkling water infused with native botanicals

Directories

• Supply Nation profile - Supplier Profile
• Queensland Indigenous Business Directory (QIBN)