The Sydney office of the Indigenous Literacy Foundation had a full table by the time everything was set out. The cocktail gourmet beef pies and southern chicken tenders went down first, which made sense given they were the warmest items and easiest to grab without interrupting whatever was happening in the room. The cocktail rolls followed close behind.
The vegan Mediterranean salad platter held its own alongside all of that. It did not feel like an afterthought sitting next to the heavier pieces, and the seasonal fruit platter gave people somewhere to land once the savoury side started clearing. Both juices, apple and orange, were already open and being poured well before the food was half gone.
Everything moved the way it should when a team is eating between things rather than sitting down for a formal lunch. The fruit platter was still getting picked at after most of the platters had been cleared.
