National Indigenous Culinary Institute Ltd

National Indigenous Culinary Institute Ltd

Indigenous Chefs Take The Taste Of Australia To Ireland

Four young Sydney-based Indigenous chefs will travel to West Cork in early September, to undertake a jam-packed programme of cooking engagements that aim to showcase modern Australian cooking rooted in 60,000 years of Indigenous culture. The visit is at the invitation of the internationally renowned food festival "A Taste of West Cork", arranged through the Australian Embassy in Ireland.

Michael Ingrey, CEO of Australia's National Indigenous Culinary Institute, says he's thrilled that the four chefs – two apprentices and two graduates from the NICI program - have this once-in-a-lifetime opportunity. "West Cork has its own vibrant food culture, and we look forward to working with the great produce of the region, adding a uniquely Australian X Factor to the mix."

The chefs' programme at A Taste of West Cork food festival includes cooking dinners in local restaurants, an informal 'native burger' event in The Church restaurant, Skibbereen and foraging by kayak; followed by a number of engagements and interactive cookery demos in Dublin.

"We are proud to showcase the skills of such talented young Australian indigenous chefs" says Australia's Ambassador to Ireland, Richard Andrews. "This will be a celebration of the historic connection between this region and our country, and an opportunity to show how trade in food and wine can bring people together and spread ideas."

The four Sydney-based chefs are twins Luke Bourke from Sydney's Rockpool Bar and Grill and Sam Bourke from Rosetta in the Rockpool group; David Gray of Café Giorgio; and Joshua Moore of Bistro Guillaume.

Mentored by iconic Australian chef Neil Perry, the chefs will be cooking up uniquely Australian flavours such as kangaroo, wallaby and sustainably produced Hiramasa Kingfish, supplemented by pepper berries, dried lemon myrtle, finger lime, davidson and kakadu plum. On the menu will be Roasted scallops and oysters with finger limes; Pepper-crusted wallaby with, macadamia and native mash; Potato damper; and Lemon myrtle panna cotta with chilled native fruit soup.

The chefs are travelling with the assistance of Devenish Nutrition, Ireland Funds Australia, Link Group and Singapore Airlines, and key Australian food suppliers such as the Kangaroo Industry Association and Spencer Gulf Hiramasa Kingfish.

"This visit signifies a unique moment in the Irish/Australian relationship, in the context of exchange, connection and collaboration through good food and wine," says NICI Chairman, Bill Wavish. "We want everyone to come together at the table, for a taste of the real Australia."

For more information on A Taste of West Cork, visit