Spotlight on Pawa Café and Catering, elevating events with Indigenous flavouring

June 24, 2024

Melbourne and Victoria boast thousands of years of rich Aboriginal culture, offering a unique opportunity to acknowledge, explore, and enrich delegate experiences.

The Melbourne Convention Bureau (MCB) work to encourage business event planners to support the region’s contemporary community of Aboriginal and Torres Strait Islander business owners and entrepreneurs. Shining a spotlight on one an inspiring Victorian Aboriginal business entrepreneur, MCB interviewed Niyoka Bundle – Owner of Pawa Café and Catering to learn about her journey into business.

What inspired you to start up the Pawa Café and catering concept?

I love food and cooking for people and it was a new and exciting thing to try and incorporate native foods into everyday foods, then showcase it to people. We then decided to start Pawa Catering as the interest was there, including a partnership with catering events at the Arts Centre Melbourne.

How have business event planners reacted to your menu featuring unique native flavours and ingredients?

Event planners have been great as they have our food as a feature included in their events. It's a good conversation starter about what Australia has to offer and the history behind it.

Where do you source the majority of your café/catering and gin botanical ingredients from?

Some we pick locally around the suburb I live in. Some are foraged locally by a great sustainable business. Then others are sourced from a great supplier I have known for years, who sources from local farmers, growers, wild forages of First Nations people and non-Indigenous. But in all sources, they are supplied ethically and sustainably.

Tell us more about Taka Gin, what is the concept and why did you choose to start this business?

I started Taka Gin when we went into lockdown as a side project. We wanted to have a First Nations business in the alcohol industry as there was a huge increase in the use of native ingredients. It's a billion-dollar industry and only 1-2 First Nations companies. I also like gin and experimenting with flavours and native ingredients. During the lockdown brought us Taka Gin. Featuring fresh lemon-scented gum leaf, which we hand-pick locally, near where we live. It represents a taste of Australia.

Why is identifying your café/catering and gin businesses as Indigenous-owned and operated important to you?

It's important to show that we are just as capable as anyone else. It's about self-determination and generational wealth. It's being proud and supporting my family by doing something I love.

What impact can business event planners have on Melbourne’s Aboriginal communities by using a local Aboriginal-owned and operated business such as yours?

Partnering with us showcases us to other customers, partners and opportunities that we might not otherwise get. It shows a positive working relationship for more businesses to use our services.

The MCB team are here to provide free guidance for your next conference, meeting, incentive program or gala event.

By using local Indigenous-owned and managed suppliers in your business event program, you will make a positive impact on the social outcomes of Victoria’s First Peoples and their future generations.