A partnership between Rork Projects, the William Angliss Institute and the iconic Charcoal Lane restaurant has tantalized the taste buds of key stakeholders across Melbourne’s construction and property management sector.
Rork Projects engaged Fitzroy based Charcoal Lane to supply platters to its valued clients and key stakeholders in Melbourne to celebrate the festive season.
The specifically created platters highlight traditional Indigenous meats including emu and wallaby and herbs and spices including lemon myrtle, native pepper and Karkalla (a succulent coastal groundcover plant native to southern Australia).
Charcoal Lane is a social enterprise launched in 2009 by Mission providing employment, national accredited training in hospitality and personal resources for individuals to build their capacity to make a successful transition to sustainable mainstream employment.
According to Brian O’Rourke, Managing Director of Rork Projects, the partnership is an exciting opportunity to help promote and celebrate the great work of both Charcoal Lane and the William Angliss Institute.
“We hope that we can elevate the awareness of the important and amazing work of both these great institutions to a whole new corporate sector.”
“Charcoal Lane’s menu beautifully showcases the incredible array of fruits, vegetables and herbs this land has to offer, by creatively combining them to produce modern native Australian cuisine,” he added.
Nick Temple, Restaurant Manager at Charcoal Lane noted that Charcoal Lane engages 30 Aboriginal youth per year through various offerings, connecting students to culture through native food, the local community, and one another.
“Charcoal Lane has continued to grow and develop over the years and now offers catering options from a simple corporate lunch through to fully staffed & serviced event dinners, while maintaining our founding ethos of providing training and employment and highlighting Indigenous Australian ingredients.”
For John Paul Janke, Rork Projects Communications Director, the partnership was an opportunity to promote Indigenous foods and flavours to a wider audience.
“As an Indigenous company, we wanted to celebrate the foods and ingredients that have sustained our people for tens of thousands of years – and Charcoal Lane is such a perfect way to do that,” he said.