Charcoal Lane is a social enterprise by Mission Australia that provides mentoring and support to young, vulnerable Australians – many of whom are Aboriginal. Following a curriculum of hospitality skills devised by Executive Chef Greg Hampton, the trainees receive guidance aimed at enforcing independence and long-term confidence. Together with Hampton, the diverse group prepares contemporary Australian meals which champion native ingredients. Highlights from the menu include macadamia and wattleseed crusted wallaby, roasted emu fillet with quandong and witlof, paperbark-wrapped seasonal vegetables and the lemon myrtle tiramisu.
Charcoal Lane, 136 Gertrude Street, Fitzroy VIC, Australia, +61 3 9418 3400
Soon after my Roo tattoo… Chargrilled Kangaroo for lunch, with roasted sweet taters, kale, and red wine jus. Very good. Roo is more similar to beef than I expected, in flavor & texture. Grilled med rare, lightly seasoned, to let the natural flavors come through. Went very well with the sweet taters & jus was a nice finish touch. #grill #grilled #chargrilled #kangaroo #australia #australian #melbournefood #melbournefoodie #melbourneeats #foodporn #foodie #foodforfoodies #foodgasm #foodstagram #foodlover #foodgram
Often named as one of the best restaurants in Australia, complete with multiple accolades and the honour of three hats, Ben Shewry’s Attica delivers evocative cuisine with an eco-friendly conscience. Inspired by the diverse landscape of the Taranaki region of New Zealand as well as native Australia, Shewry’s menu echoes the earthiness of volcanos, the purity of rivers, the unpredictable ocean, and the bush. Sample salted red kangaroo and bunya bunya, emu’s egg, wallaby blood pikelet and wattleseed bread, and for dessert, try Gazza’s Vegemite pie.
Attica, 74 Glen Eira Rd, Ripponlea VIC, Australia, +61 3 9530 0111
The name may be French, but Shannon Bennett’s menu at Vue de Monde incorporates native produce into a fine-dining experience, accentuating local ingredients traditionally used by the Indigenous. The ever-changing menu has featured black lip abalone with hen’s egg yolk and fumet blanc; poached barramundi with turnip dashi; Davidson plum with flowers and herbs; roo on charcoal with beets; and emu and wallaby jerky. Vue de Monde encompasses classical European cuisine while referencing native ingredients and does so sustainably.