The indigenous term of Yengarie is a resting place.The combination of yen meanging to arrive and garie meaning to go.

The business concept behind Yengari Projects is the same in terms of sustainability, to leave the world a better place through our short time here on planet earth.

It's all about having a positive environmental, social and economic impact for small businesses and indigenous organisations trying to develop and sell products in today's world.

The aim is to harvest and package traditional foods to then market these foods into gourmet outlets around the world.

Tony Lacy is the owner and operator behind the business and has over 20 years experience on all facets in the food industry, specializing in winemaking. He has travelled extensivly throughout the globe during his contract winemaking years from 1994 to 2010 and more recently has been involved with indigenous projects in the Northern Territory of Australia and currently assisting the Cocos Malay community to commercialize their traditional foods.

Tony was stimulated by the artisan approach to farming prior to his winemaking back in 1990 by living and working in France, then a natural progression to capture flavours in the farm into a bottle for fine wine and food consumers, certainly had an impact with Tony winning 2 open class gold medals in 1996 and 1998. 

The latest project is on Cocos Keeling Islands developing artisan sea salt, coconut and other products under the Cocos Tropical Foods and Cocos Body Therapy businesses.

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