First Nations Seafood

The First Nations cooking demonstration will be conducted by Luke Bourke, sous chef at Rockpool Bar & Grill, at the Sydney Seafood School.

Luke is an alumnus of the National Indigenous Culinary Institute (NICI) training program which supports young First Nations chefs through their apprenticeships and helps establish and support their career pathways.

Luke will be joined by Nathan Lovett, CEO of NICI, as well as James and Sarah Thomas of South Coast Seaweed, an Indigenous run company that harvests golden kelp and undertakes research and education on the history of seaweed and how it has been used over millennia by First Nations people.

Luke will be cooking with fish caught by Indigenous fisher Ray Saunders, seaweed products from South Coast Seaweed and native ingredients including lemon myrtle and Davidson plum.

All profits from the event will go to the National Indigenous Culinary Institute.