Gwen O’Toole is an accomplished writer focusing on travel, food, wine and events management. Follow her on Instagram @Gwennieo
Eat burgers for a cause
Chef Neil Perry's Burger Project has launched a special fundraising drive supporting the National Indigenous Culinary Institute.
From now until the 30th of September, 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.
Sink your teeth into a Burger Project Outback burger and raise funds for a great cause from now until the end of September. Image:Burger Project's Outback Burger
The Outback (pictured above) is the latest in a series of limited-edition burgers and is available now until the end of September. The burger comprises of a Cape Grim beef pattie with lettuce, tomato, onion, pickles, roasted, sliced and marinated beetroot and Burger Project's secret sauce.
It's also given a native boost with a generous drizzle of lemon myrtle mayonnaise.
Money raised goes 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.
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.