National Indigenous Culinary Institute

We would like to thank everyone who attended our 2024 Indigebous Business Month Celebration event held in partnership with Business Sydney and Business NSW A significant event for us to celebrate the success and achievement of our students and chefs, especially those who complete their apprenticeships. Congratulations to Yolanda Buchanan for achieving this milestone in 2024 and securing a Commis Chef role with CBA. Also, congratulations to Luke Bourke, Sous Chef of Rockpool Bar & Grill being announced as a finalist for the Good Food Guide Young Chef of the Year award. We are all cheering for you and hope you win Thank you to Paul Nicolaou and his team for all of the help and support in putting together this event and hosting it at Business Sydney. We look forwards to doing it all again next year.

Works easy when you have a great team behind you, teams like the @carltonfc_w and our NICI apprentices coming together to help celebrate the Indigenous Round for the AFLW and the Carlton footy club. We got to cook Kangaroon with Bush Tomato, Mountain Pepper, Rosella Flower Jus and Wattleseed for the amazing staff and players, we used this dish to best celebrate the wonderful Wurundjeri WoiWurrung seasons in Naarm and what grows locally in there’s and what ingredients represent the flora in the calendar of the seasons. It’s also a great chance for the NICI Apprentices to work together and a huge shout out to @chef_blakpontus for standing up and being that leader in the kitchen #naarm #carltonfootballclub #indigenousingredients

As we lead into Indigenous Business Month we had the pleasure of attending the Kinaway Morning Tea event, Kinaway is a Chamber of Commerce who provide business support and advice, help improve visibility and networks, strengthen relationships and create opportunities for Aboriginal and Torres Strait Islander businesses across Victoria. #indigenousbusiness #IndigenousOwned

It’s is with absolute excitement to announce next week Tanisha is going to be an Apprentice with Rockpool Dining Group in Naarm/Melbourne. It is an outstanding achievement thus far with Tanisha and the NICI for having an apprentice in Rockpool something we haven’t been able to do in the last half a decade. Under Chef Rodney Mom who is an absolute legend and created an outstanding Culture in the workplace from the back to the front it is an amazing opportunity for Tanisha and she is going to be an absolute Rockstar. Huge Thankyou to Melbourne Polytechnic upskilling her before she makes the big step and a huge Thankyou to Tanisha for having all the right qualities to go far in this industry and what a great first step into that Journey #chefapprentice #melbourne

Amazing day spent cooking with the Ngwala Willumbong Aboriginal Corporation crew and a huge Thankyou to Sous Vide Australia in letting us use your amazing space in Lillydale, we spend the day cooking Emu Burgers, Kangaroo Sausage rolls and Apple and Cinnamon Myrtle Tarte Tatins

What a what a night to be to be a young Chef the prestigious Nestle Goldern Chef awards night, having Guardian Chefs of our very own Apprentices Judging the event in Chef Telina Menzies and Chef Dylan Sanding, seeing the passion in the eyes watching the young Chefs in the competition sharing their stories and future goals in the industry being an inspiration to all in the industry. We cannot wait til next year and get our NICI cohort entering and reaching their potential. Congrats to all the finalist and we look forward to seeing your careers unfold #futurechefs

With the demand for native ingredients on the rise we had the pleasure of our very own Sam May joining the Straight to the Source team for the 40th Fine Foods Australia event to guide passionate cooks, restauranteurs and people passionate about native ingredients through a better understanding of the six seasons of Indigenous seasonality. Gain insights into seasonal nuances, authentic sourcing practices, and innovative culinary applications that will elevate your menu. #wurundjericountry #FineFoodAustralia2024

If you’re 16-25 looking for something to do in the Lilydale/Healesville area of Melbourne feel free to scan the QR code to register or contact Talela from Ngwala Willumbong to register and sign up. You will be cooking with our very own Melbourne Coordinator in Sam May in September. You will get to cook Wallaby and Kangaroo and all things from the bush that is edible so get registered and enjoy the opportunity to learn about our Bushfoods in a modern way #wurundjericountry #bushfood

Congratulations to our QLD apprentice Don on completing the 1st year of his apprenticeship. If you know anyone interested in becoming an elite Chef get in touch with [email protected]

Join us in September for the discussion around Native Bushfoods and what the Aboriginal Seasons represent at. How we looks at ways of cultural appropriation and how it is all connected in our food @finefoodexpo @straight_to_the_source #thesourcekitchen #finefoodaustralia