The National Indigenous Culinary Institute Alumni Lunch

The National Indigenous Culinary Institute is a program initiated by Australian hospitality venues to train up Indigenous chefs, working with leading restaurants around the country, including MoVida, Icebergs Dining Room & Bar, Catalina, Aria, Margaret, The European and Rockpool Bar & Grill.

For this very special event, NICI chef Luke Bourke, fresh from his win being named Young Chef of the Year by The Sydney Morning Herald Good Food Guide,. and his fellow NICI alumni take centre stage at Rockpool, cooking a menu that speaks to their culinary interests and journey. Over a lunch of five courses and matched wines, you’ll hear from the chefs, from guest speakers, enjoy a refreshing non-alc socially conscious welcome drink from OzHarvest and connect with the work of this one-of-a-kind organisation.