BURGER PROJECT – Sydney, Melbourne, Brisbane
Launches fundraising drive for the National Indigenous Culinary Institute
Burger Project is going back to its native roots as a part of an exciting charity initiative to raise money for the National Indigenous Culinary Institute.
All 11 Burger Projects across Sydney, Melbourne and Brisbane will donate $1 from the Outback limited-edition burger to the National Indigenous Culinary Institute (NICI), an apprenticeship, mentoring and support program for aspiring Indigenous chefs.
The Outback ($12.90) is the latest in a series of limited-edition burgers and is available from Wednesday, 1 August to Sunday, 30 September. This one-of-a-kind burger comprises of a Cape Grim beef pattie, lettuce, tomato, onion, pickles, roasted, sliced and marinated beetroot and Burger Project’s secret sauce. This classic Australian combination of flavours is given a native boost with a generous drizzle of lemon myrtle mayonnaise.
In addition, Black Label by Burger Project in Sydney will make an ongoing contribution to the Institute by donating $1 from every Native burger ($17) sold from Wednesday, 1 August.
The Native burger heroes indigenous Australian ingredients, including locally-sourced Paroo kangaroo, which is blended with Cape Grim beef. The pattie is accompanied with lightly pickled beetroot, lettuce, tomato, onion and cheese. It is drizzled with lemon myrtle mayonnaise and finished with spiced quandong, a native Australian peach, and bush tomato sauce.
Money raised from the Native and Outback burgers will go directly toward the Institute’s apprenticeship program, which brings passionate Indigenous chefs into some of Australia’s
fine-dining kitchens with guaranteed employment at the end of the program.
Rockpool Dining Group has helped train NICI apprentices and now employs graduates at two of its Sydney restaurants, Rockpool Bar & Grill and Rosetta Ristorante.
The group’s Culinary Director Neil Perry believes the Burger Project initiative is another valuable way to support the apprenticeship program.
“We’ve had the privilege of training these talented, ambitious apprentices, who are invaluable employees of the group,” Mr Perry said. “NICI provides a vital platform for Indigenous chefs to begin fulfilling careers, and we’re proud to support the Institute in every way we can.”
National Indigenous Culinary Institute General Manager Michael Ingrey is thrilled to join forces with Burger Project, and believes the fundraising initiative will play a vital role in the training of these young Indigenous chefs.
“The money raised will provide ongoing invaluable support to Indigenous trainees throughout their apprenticeship, including mentoring, counselling and specialist skills training,” Mr Ingrey said.
Burger Project is located at Bondi Junction, Broadway, Circular Quay, Martin Place, Parramatta and World Square in Sydney, Edward Street and Southpoint in Brisbane, and Bourke Street, Chadstone and St Collins Lane in Melbourne. Black Label by Burger Project is located at Grosvenor Place in Sydney.
Black Label by Burger Project – Native Burger Burger Project – The Outback
**Information and Images Courtesy of Burger Project/Rockpool Dining Group – Georgie Meredith
Connie Lambeth
The Australia Times News
Editor GOURMET – Food/Wine/Events
connie.lambeth@theaustraliatimes.com.au
Follow us on Instagram: instagram.com/tatgourmetmag
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