Losing her first child to still birth and later the victim of severe domestic violence, which resulted in depression and despair, sharon used her darkest moments to turn life around for herself and two children by building indigiearth from the ground up.
Combining her culinary training with an unparalleled knowledge of aboriginal food, sharon began catering in 1996, serving western sydney with a taste of the outback whilst developing and testing innovative ready-to-use natural products. After years of workshops and corporate catering, indigiearth was launched to the food industry and in 2012 with twenty-five premium native foods.
Demand by chefs and home cooks for on-trend, premium quality native foods has steadily increased, allowing sharon to further develop and introduce an ever-growing range of responsibly sourced products. Today, indigiearth overs over two hundred products including native foods, candles, diffusers and the new all-natural skin care range.