After his AFL career, Daniel Motlop returned to Country intent of helping Indigenous communities find jobs and economic stability. The result is the place-based, culturally respectful, and economically empowering First Nations spirits company, Seven Seasons. Australian Bartender editor, Kim Berry, writes.
When Daniel Motlop retired from professional AFL after more than a decade on the field, instead of taking the well-trodden path into coaching or media, he headed north, to Darwin.
“I worked for the chief minister as an advisor for Aboriginal Affairs with the goal of establishing sustainable jobs, whether it was in construction or mining, in remote communities. But I soon learnt not a lot of people wanted to be fly-in fly-out workers. They wanted to stay in their communities and work on Country,” Motlop says.
His focus shifted to creating jobs that met those needs while trying to create opportunities that provided economic stability.
Harvesting an idea
The first discussions around harvesting native ingredients and building a commercial operation were with the late chef, Jock Zonfrillo, a passionate advocate not just for using bush foods, but that Indigenous communities should be empowered and benefit from the developing industry.
The idea gained momentum when Danish chef René Redzepi visited Darwin ahead of the Noma Australia pop-up.
“He wanted me to show him around and introduce native ingredients. We were out hunting, and a green ant crawls on me. I give it to René; he tries it and loves it. Then it ends up on the menu,” Motlop says.
Motlop co-founded Something Wild in Adelaide’s Central Market, offering native game meats and ingredients like Kakadu plums, paperbark, and the now-famous green ants. But retail alone wasn’t enough to build sustainable supply chains or consistent income for Aboriginal harvesters.
“We wanted to create commercial products so we could harvest more and support communities. I didn’t know much about the beverage industry, but after a lot of research I ended up with the idea of a gin with green ants in it,” Motlop says.
From green ants to seven seasons
The gin was a turning point, showcasing native ingredients in a modern, market-ready format, while also creating jobs and a supply chain that flowed back to Country.
Seven Seasons Spirits was on its way. The next ingredient was bush apples.
“We wanted to focus on an ingredient people didn’t know to use, was abundant in the top end, could be used in a commercial product, and made every year.
“We had bush apples in our freezer that had been harvested by the Bawinanga Aboriginal Corporation, and we had an obligation to sell them. So, we created the Bush Apple Gin. Now, we can go back every year with an order for another tonne of fruit,” he says.
Seven Seasons has expanded its portfolio to include Native Yam Vodka, and a Bush Honey & Wattleseed Coffee Liqueur. Each product is linked to seasonal harvests and specific Indigenous communities.
Green ants are harvested in the Windy Season, around October-November. The result is a zesty, citrus-forward award-winning Green Ant Gin.
The floral and blush-hued Bush Apple Gin uses apples picked during the Monsoon Season in December and January, while the yams for its Native Yam Vodka – earthy and creamy in taste and texture – are harvested in the Rainy Season, when its yellow flower starts appearing.
The wattleseed and bush honey used in Seven Seasons’ Honey & Wattleseed Coffee Liqueur are ready around June-July during Bush Fruit Season, to produce a smooth, sweet, and spiced liqueur.
“We focus on the seasons for sustainability and local culture. Darwin has seven seasons, and most Aboriginal communities around Australia have six or seven seasons.
“We are working to have seven spirits that reflect them to teach people about the seasons of Larrakia,” Motlop says.
Doing it right
Seasonal production is also ensured through harvest permits from traditional owners and the government, with sustainability and respect for cultural knowledge non-negotiables.
Motlop is deeply aware of how easily the native foods movement could follow the path of other commercialised crops – where control and profit are stripped from First Nations people.
“We’re paving the way. We expect these permits to become like abalone licences one day. It’s about making sure the benefits flow back to the right people.”
“A lot of this sits in Aboriginal culture. We don’t own it, but we protect it. We’ve never been about just taking. We’ve had great partners who understand the cultural side.”
Seven Season’s approach offers a blueprint for a new kind of food and beverage business. One that is place-based, culturally respectful, and economically empowering.
Its Native Yam Vodka, made with two varieties of yams harvested from remote regions near Darwin and Maningrida, has won gold medals on the international stage, demonstrating that Indigenous products can compete globally without compromising their cultural roots.
For Motlop and Seven Seasons, success isn’t measured solely by awards or bottle sales, but by returning to Country, season after season, and telling local harvesters, “We need another tonne.”
Now pouring via Amber
Seven Seasons is distributed by Amber Beverage Australia.
The range is available nationally across both retail and on-premise.
This partnership ensures access, visibility and support for a brand that is as meaningful in message as it is excellent in glass.
This article first appeared as the cover story of Australian Bartender’s August 2025 edition. To subscribe to the magazine, click here