From the AFL field to the forefront of Australia’s native food movement, Larrakia man Daniel Motlop is rewriting the story of Australian spirits with his Seven Seasons range. 

Best known for his 130-game career with North Melbourne and Port Adelaide, Motlop has founded Seven Seasons, which has launched nationally through Amber Beverage Australia.

At the centre of the range is its Green Ant Gin – an award-winning spirit that transforms native botanicals into something distinctly and unapologetically Australian. 

Green Ant Gin is a contemporary masterclass in native botanicals. Green ants are added to deliver a vibrant and unexpected citrusy pop. Boobialla brings coastal floral notes with a hint of sweetness; Strawberry Gum adds a touch of warm spice on the nose, while Lemon Myrtle and Pepper Berry deepen the citrus base creating a complex, layered, and unmistakably Australian flavour. Every sip tells a story of Country.

The hero ingredient – the Green Ant – is harvested during Windy Season, when ant nests are freshly formed, and the ants themselves are at their most vibrant and flavourful. Using a closely guarded traditional method, nests are carefully chilled at a specific temperature so worker ants can be gently separated – with queen ants and breeding cycles left entirely undisturbed, ensuring the colony thrives season after season.

“For the Larrakia people, sustainable harvesting isn’t a trend. Seven Seasons was born from a desire to share our knowledge, our culture, and extraordinary flavours with all Australians,” Motlop said.

“I want people to pick up a bottle of Seven Seasons and ask questions — about the green ants, about the Larrakia seasons, and about the land these ingredients come from. That curiosity is the beginning of a real connection to Indigenous culture, and that connection is exactly what we set out to create.”

The Larrakia people have cultivated an intimate understanding of the Northern Territory’s ecosystem, and Seven Seasons honours that relationship in every bottle. At the heart of this relationship is the Larrakia seasonal calendar, which governs the land’s rhythms and dictates what can be harvested, and when. From the abundance of Bush Fruit Season to the stillness of Heavy Dew Season, and the renewal of the Monsoon, each season signals a different chapter in the land’s natural cycle. It is this deep, generational knowledge — not a production schedule — that guides when Seven Seasons’ harvesters venture out.

Over three tonnes of native ingredients are sustainably wild-harvested each year, guided by the lores of the land and approved by both Traditional Owners and the Australian Government. By employing local Aboriginal harvesters and creating a genuine market for native ingredients, Seven Seasons ensures that money flows directly back into communities — supporting livelihoods, building small businesses, and keeping traditional knowledge alive. Nothing is taken without purpose. Nothing is wasted.

Amber Beverages Managing Director Uliana Linenko said: “There is nothing quite like Seven Seasons on the Australian spirits shelf. Our job is to make sure that every Australian has the opportunity to taste, discover and connect with the richness of Indigenous culture – and with Green Ant Gin leading the way, we’ve never been better placed to do exactly that.”

Seven Seasons Green Ant Gin is available now at Dan Murphys and BWS, RRP $99. The full range, including Bush Apple Gin and Bush Honey & Wattleseed Coffee Liqueur, is available at www.seven-seasons.com.au.