Young Indigenous Chefs Lunch

With a multi-course menu featuring native ingredients, the next generation of incredible young talent, including brothers Luke Bourke (Rockpool) and Sam Bourke (Margaret), Jayde Harris (Rockpool), and Keith Munro (Icebergs), the inaugural Young Indigenous Chefs Lunch at Rockpool Bar & Grill supported by the City of Sydney, will be held on 30 January. Working alongside Executive Chef and mentor of the National Indigenous Culinary Institute, Corey Costelloe, each young chef will showcase their culinary skills over one course. A donation to the National Indigenous Culinary Institute will be made with every ticket sold.

Join Jill Dupleix as she hosts the next generation of incredible young talent at Good Food Month’s inaugural Young Indigenous Chefs Lunch, supported by the City of Sydney, that will be held at Sydney’s iconic two-hat restaurant, Rockpool Bar & Grill. Rockpool’s executive chef, culinary director and mentor for the National Indigenous Culinary Institute (NICI), Corey Costelloe, will be overseeing this wonderful event and guiding these brilliant and talented stars of tomorrow. Each young indigenous chef will showcase their culinary skills over one course, served with Mount Yengo wines and beer.

The National Indigenous Culinary Institute is an industry-inspired and initiated program that works to create highly skilled Indigenous chefs. Jill, Corey and CEO of NICI, Nathan Lovett, have hand-selected four of the program’s best current and former apprentices to take part in this one-off lunch for Good Food Month.

By purchasing a ticket, you will also be supporting this important program, as $10 of every ticket sold will be donated to NICI. Taste, celebrate and discover indigenous regional and seasonal ingredients and experience the incredible standard of culinary prowess by NICI’s brightest young talent over an unforgettable Sunday lunch – at one of the country’s most magnificent restaurants.

Our incredible line-up of young chefs includes Jayde Harris of Rockpool Bar & Grill, Keith Munro of Icebergs Dining Room & Bar, and brothers, Sam Bourke of Margaret Double Bay and Luke Bourke of Rockpool Bar & Grill.

The stunning wine you’ll be drinking at this event is expertly made by Mount Yengo Wines, an indigenous-owned wine producer who not only bring First Australians culture and ecological expertise to winemaking but who – through winemaking – help to bridge the gap between Indigenous and non-Indigenous peoples. Mount Yengo Wines are avid supporters of young indigenous chefs and their pursuit of culinary excellence and donate 25c from every bottle sold to the National Indigenous Culinary Institute. Good Food Month is proud to partner with Mount Yengo Wines, who not only have an unwavering commitment to producing the finest quality wine from around Australia but who bring the values of the First Nations People of Australia to the broader community – and who fervently help in closing the gap between indigenous and non-Indigenous Australians.

We’re proud to be working with the City of Sydney for Sydney Good Food Month 2022. This event received a City of Sydney CBD activation grant.