32 extraordinary Australian food & wine experiences · 2020-04-04 · 2 etraordinary Australian food & wine eperiences 10/ A 90-minute drive from Sydney takes you to the charming

32 extraordinary Australian food & wine experiences

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Host an event where ancient scenery inspires new thinking

THERE’S NOTHING LIKE AUSTRALIA FOR YOUR NEXT BUSINESS EVENT.

PLAN NOW, VISIT AUSTRALIA.COM/BUSINESSEVENTS


G lobally, Australia continues to be a highly desirable destination for business events, ranking either first or second, as a place offering an exceptional

combination of world-class beauty and natural environments, local cuisine and wine, outstanding business events facilities, quality accommodation and exclusive experiences.

We know too that the element of ‘wow factor’ is something business events buyers are looking for in a destination. And Australia has plenty to offer in this regard as demonstrated by our global There’s nothing like Australia campaign and its latest iteration Restaurant Australia, which highlights the stunning offering of food and wine being served in remarkable locations each day.

Australia’s approach to food and wine respects tradition, whilst seeking to challenge it. The result is produce-driven, fresh and innovative cuisine paired beautifully with wines that regularly gather accolades and devotees.

Australia's pristine landscapes produce a wide variety of fresh and tantalising produce. Some of the newest ingredients on Australian restaurant tables are thousands of years old, as chefs draw on the ancient knowledge of the continent for further inspiration.

With some 36,000km (22,000mi) of coastline, Australia too has an abundance of fresh seafood with different states and cities offering an array of local specialties.

Visitors can taste first-hand the depth and breadth of Australian cuisine at venues across the country – from the globally renowned restaurants to outback country pubs – and importantly, at convention and exhibition centres.

Australia is a place where every day, the locals are serving up amazing food and wine experiences, so make sure you grab your seat at Restaurant Australia, and enjoy the very best the country has to offer – no matter where you travel.

JOHN O’SULLIVAN MANAGING DIRECTOR, TOURISM AUSTRALIA

/ Welcome

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Take your team in a new direction



32 extraordinary Australian food & wine experiences32 extraordinary Australian food & wine experiences

CONTENTS06

F R O M T H E E A R T H

14F R O M T H E W A T E R

22F R O M T H E V I N E S

32F R O M T H E D E S E R T

36O N T H E P L A T E

46F R O M T H E R E G I O N

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/Rodney Dunn OWNER, THE AGRARIAN KITCHEN

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Terroir is as important to food as it is to wine, and Australia offers its own unique mark on everything it produces. Chefs like Ben Shewry of Melbourne’s Attica, and

Jock Zonfrillo of Orana in Adelaide, know this only too well. Combining their unique take on local and indigenous ingredients with exemplary culinary skills, they have

created experiences that put you back in touch with the Australian land and seasons. So too, farmers like Rodney Dunn (ex-Tetsuya’s) of Tasmania’s Agrarian Kitchen, truffle hunters in Western Australia and mushroom growers in New South Wales

willingly share their secrets, taking you in search of prime ingredients.

FRoMThe EARTH


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T asmania, with its pristine air, soil and waters, produces many of Australia’s finest ingredients and,

as such, has emerged as one of the country’s hottest destinations for food enthusiasts. The island state’s considerable food pedigree drew Rodney Dunn to open The Agrarian Kitchen (theagrariankitchen.com) here in 2007. Having enjoyed an illustrious career as an apprentice to Tetsuya Wakuda, and then as food editor at Australian Gourmet Traveller magazine, Dunn decided to leave Sydney behind to settle in Tasmania for a taste of the good life.

Together with his wife Séverine Demanet, he bought a 19th century schoolhouse in the Derwent Valley, a 45-minute drive from Hobart. The couple transformed the heritage listed building into The Agrarian Kitchen, a hands-on cooking school with a paddock to plate philosophy.

Each morning Dunn tailors the cooking program around what’s ready to be plucked from the considerable kitchen garden. The Agrarian Experience, a one-day class, begins with a tour of the property to select ingredients.

The kitchen, complete with cathedral ceilings and picture windows onto the garden, is big enough to comfortably accommodate groups of 12 at a time. Everything is made from scratch, as you prepare an entree of tortellini stuffed with stinging nettles and ricotta. The class skims the cream from milk, provided by a neighbour’s cow, to make the ricotta, and kneads dough for pasta. Fillets of Angus beef from a local farm are rolled into involtini stuffed with Tasmanian raclette cheese and pancetta from Rodney’s own farm.

After cooking up a feast, the group gets to eat lunch in the garden, with wines by the award-winning Lubiana family, fifth generation winemakers who live down the road. l E X P E R I E N C E … S P E N D T H E

N I G H T : Stay at one of the many

premium accommodation options

available in Hobart including the Islington

Hotel (islingtonhotel.com), The Henry

Jones Art Hotel (thehenryjones.com)

and the Hotel Grand Chancellor Hobart

(grandchancellorhotels.com/au/hobart).

EXPERIENCE TRUE PADDOCK TO PLATE COOKING / Tasmania

FORAGE FOR BLACK GOLD/ Western Australia

Izzie and Sam are the Truffle & Wine

Co’s (truffleandwine.com.au) most

esteemed employees, so valuable

no insurance company will cover them.

Sunny is a kelpie/labrador cross and

Izzie is a beagle. The dogs walk more

than 80 kilometres in season, checking

on the progress of the tuber

melanosporum – French Perigord black

truffles that lie beneath the soil.

13,000 hazelnut and oak trees were

inoculated and planted here in 1991.

Cultivating truffles is tricky business.

It takes six to seven years before

truffles appear. Luckily for the

Western Australian truffle pioneers

the first truffle arrived on schedule in

1997 and the yield has grown steadily

each year since. This year they may

harvest more than a tonne, some of

which they will export to Europe,

providing a steady flow to restaurants

in between France, Spain and Italy’s

truffle seasons.

One of the few truffières in the

world that allows you to participate in

a truffle hunting experience, Truffle &

Wine Co can accommodation groups of

up to 18 during the winter months. On

the hunt wander the rows of hazelnut

and oak trees with the dogs in search

for black gold.

l E X P E R I E N C E … T H E

S U R R O U N D I N G R E G I O N :

Approximately a two hour drive from

Manjimup is the wine region of

Margaret River where you will find over

155 wineries including Leeuwin Estate

(leeuwinestate.com.au), Vasse Felix

(vassefelix.com.au) and Voyager Estate

(voyagerestate.com.au). Each year

Leeuwin Estate hosts a series of alfresco

concerts in the stunning grounds of the

Estate, perfect for corporate groups.

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WINE & TRUFFLE CO:

Main image: A French

Perigord black truffle.

Above from left: Truffle

dog Sunny; The dogs on

the hunt; Wines from

the Wine & Truffle Co's

Truffle Hill vineyard.

THE AGRARIAN

KITCHEN: Opposite

page: Owner Rodney

Dunn in his kitchen.


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A 90-minute drive from Sydney takes you to the charming town of Bowral where you

will find the elegant and ambitious Biota (biotadining.com). This surprising restaurant has a strong sustainability ethos thanks to Chef James Viles.

Onsite at Biota, which means “animals and plant life of a particular region”, is a glasshouse that contains more than 40 varietals of seeds and supplies the elegant restaurant with a constant seasonal harvest of shoots, cresses and seedlings. Viles also forages from his immediate surrounds and

gets recipe inspirations from what his horticulturalist mum Cathy grows in the kitchen garden. With such a strong commitment to good produce and seasonality, Biota’s menu is ever-changing and always reflects what can be sourced locally. l E X P E R I E N C E … B E S P O K E

O F F E R I N G : Book Biota’s private

dining room that can seat up to 14 people

or alternatively book the restaurant out

exclusively and work with their staff

to create a bespoke event that suits

your needs.

GO UNDERGROUND IN SEARCH OF MUSHROOMS / New South Wales

REGIONAL DESTINATIONS WHERE PRODUCE RULES

/ New South Wales

In the Southern Highlands south of Sydney,

microbiologist Dr Noel Arrold spends much

of his day underground in a dark tunnel.

Having graduated from the University of Sydney,

one of Arrold’s professors offered him a Teacher’s

Training Scholarship and the opportunity to

undertake his PhD, on the proviso that his research

focused on mushrooms. He accepted the offer and

set off on a mushroom hunt that continues to this

day. The tunnel is home to his exotic mushrooms.

Pink oysters, towering enoki, shiitake, and velvety

wood ear line the walls of a 650-metre long former

rail-way tunnel between Mittagong and Bowral.

The tunnel has been used to grow mushrooms

since the 1950s. Arrold conducts mushroom

tours, taking food enthusiasts underground,

explaining how he cultivates unusual varieties of

his mushrooms for chefs including Tetsuya Wakuda

of Tetsuya’s and Kylie Kwong of Billy Kwong.

l E X P E R I E N C E … B O O K A T O U R : Li Sun

Exotic Mushrooms (li-sunexoticmushrooms.com.au)

offer corporate tours of the tunnel for groups

of up to 40 through Highlands Food Group

(highlandsfoodiegroup.com.au). Additionally they

can organise for the group to explore vineyards,

farms and farmers markets.

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Pink oysters, towering enoki, shiitake, and velvety wood ear line the walls of a 650-metre long former railway tunnel. The tunnel

has been used to grow mushrooms since the 1950s.

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Just up the hill from Freestyle Escape’s

(freestyleescape.com.au) cooking school

is an orchard with trees bearing the

names of those who planted them; quince

(Stephanie Alexander), avocado (Matt

Wilkinson) and lychee (Lyndey Milan). “We

invite those who teach to plant something,

giving them a connection to the earth,” says

owner Martin Duncan. Freestyle’s cooking

school overlooks hinterland treetops where

LEARN THE MEANING OF NOSE TO TAIL / Queensland

you can take cooking classes including a

Nose to Tail class.

l E X P E R I E N C E … B E S P O K E

O F F E R I N G : Freestyle Escape’s cooking

school offers the unique experience to select

a celebrity chef for your group cooking class.

Select chefs like Martin Boetz, Dom Rizzo and

Peter Kuruvita or take a look through their past

classes for inspiration.

FREESTYLE ESCAPE: Main image: The property sits high in the

Sunshine Coast hinterland. Inset: The indoor/outdoor kitchen is

open to the rainforest.

Dive into the only aquarium visible

from space



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FRoMThe WATER

Australia’s waterways are truly spectacular, with a variety of destinations ranging from tropical to sub-Antarctic. Local experts are on hand to guide you to your own unique experiences, from savoring sashimi mulloway within minutes of

catching it off the coast of Darwin to wading waist deep with Tasmanian oyster farmer Giles Fisher before sampling his Pacific Oysters or taking in a cooking class

with one of Australia’s top chefs at the Sydney Fish Market, Australia is literally brimming with delicious and unique seafood experiences.


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SAFFIRE: Shuck

your own oysters for

breakfast in the waters

of the Freycinet Marine

Oyster Farm.

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A tourist attraction in its own right, Sydney Fish Market

(sydneyfishmarket.com.au) in Pyrmont, on the fringe

of the Sydney city centre, is also the location of the

long established Sydney Seafood School (sydneyfishmarket.

com.au/seafood-school/about-sss). The school is popular

with local and visiting food enthusiasts keen to learn how to

cook seafood under the watchful eye of some of the country’s

finest chefs. Tetsuya Wakuda, ex-pat Michelin-star chef David

Thompson and Rockpool’s Neil Perry AM all present classes

here, as do Aria chef Matt Moran, Guillaume’s Guillaume

Brahimi and Quay’s Peter Gilmore. The class begins with a

full demonstration, then it’s your turn. The group heads into

the kitchen to recreate what they have just learned and cook

their own meal. At the end of the class (with matched wines)

share the meal in the dining room, with its floor-to-ceiling

glass windows, overlooking the fishing boats bobbing on

Blackwattle Bay. l E X P E R I E N C E … S P E N D T H E N I G H T : Create a

fantastic foodie itinerary for your group and stay at one of

Sydney’s high end hotels that feature an awarded restaurant on

site. Dine at Momofuku Seibo (momofuku.com/sydney/seiobo/)

at The Star (star.com.au), savour Bentley’s (thebentley.com.

au) menu at Radisson Blu Hotel (radissonblu.com/en), enjoy

Executive Chef Mark Best’s cuisine at Pei Modern (peimodern.

com.au/sydney/) at the Four Seasons (fourseasons.com/sydney/)

and discover Luke Mangan’s culinary creations at Glass Brasserie

(glassbrasserie.com.au) at Hilton Sydney (hiltonsydney.com.au).

SEAFOOD COOKING CLASSES WITH AUSTRALIA'S BEST CHEFS

/ New South Wales


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A SEAFOOD LUNCH TO REMEMBER / Tasmania

Escape the beautiful seaside town

of Hobart for a day and dine on

fresh seafood straight from the

water with Pennicott Wilderness Journeys’

(pennicottjourneys.com.au) Tasmanian Seafood

Seduction.

Step on board one of their luxury custom

built boats that can accommodate 12 people

and cruise down the Derwent River and into

the waters of the D’Entrecasteaux Channel that

surrounds Bruny Island. During the journey

your guide will dive for abalone and sea urchin,

gathering fresh seafood for your lunch which

includes freshly shucked oysters and rock lobster

caught before your eyes and served paired with

Tasmanian wine, boutique beers and cider.

Bruny Island is located off the southeast

coast of Tasmania and is a beautiful wilderness

of beaches, rugged landscapes and forests and

is celebrated for its produce, in particular its

artisan cheeses and seafood. Keep an eye out for

wildlife including sea birds, seals and dolphins

that you may see along the way.

l E X P E R I E N C E … B O O K A T O U R :

With a fleet of luxury boats, Pennicott Wilderness

Journeys’ Tasmanian Seafood Seduction can

accommodate groups of up to 40.

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WATER VIEWSAT RESTAURANT AUSTRALIA




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O n the edge of Tasmania’s Freycinet National Park, on the island’s east coast, lies Saffire

(saffire-freycinet.com.au).The luxurious superlodge opened in

2010 with just 20 suites on the shores of Great Oyster Bay. The lodge’s dramatic, contemporary design makes use of timber, stone and acres of glass to maximize the views. Breakfast at Saffire can be quite a different experience. A two-minute drive from the property brings you to Freycinet Marine Oyster Farm, a large stretch of oyster leases in a quiet estuary of the Greater Swan Port, back dropped by the

dramatic pink granite cliffs of The Hazards mountain chain.

Here oyster farmer Giles Fisher farms premium Pacific Oysters. Donning rubber fishing waders, you make your way through the cool water until you reach the first bank of leases where Giles, formerly a salmon farmer, drags up a cage and shares the secrets of growing great oysters. Giles harvests 2,000 dozen oysters each week during the season, which begins in September, while Tasmania as a whole produces four million dozen oysters each year.

At a long wooden table decked out with a white linen tablecloth, a bottle

of Tasmanian sparkling and champagne glasses await you as you enjoy freshly shucked oysters that Giles has harvested straight from the water.l E X P E R I E N C E … S P E N D T H E N I G H T :

The Freycinet Marine Oyster Farm tour is just

one of the many complimentary experiences

that are available when you stay at Saffire

Freycinet. The luxurious property features

20 suites, an exclusive day spa, gourmet

restaurant that serves up delicious meals

featuring premium local produce from the

region and a guest lounge and bar.

FRESH OYSTERS FOR BREAKFAST / Tasmania

SAFFIRE:

Oyster farmer Giles

Fisher harvests up to

2,000 dozen Pacific

Oysters per week

during the season.

20/


A ccommodating groups of up to six, Venture North’s (venturenorth.com.au) five-day

Kakadu and Arnhem Land safari from Darwin takes in Kakadu National Park before spending three nights in a remote coastal camp on the Cobourg Peninsula.

The camp is nestled in savannah bushland overlooking the pretty, secluded bay of Port Essington. As well as exploring the rugged peninsula and beaches, spotting birds and wildlife and relaxing, you can spend your time at the camp foraging for some of the freshest seafood you’re ever likely to eat.

At low tide, beautiful black-lip oysters – some the size of dinner plates – are easily found on the rocks around the camp. Collect and shuck your own and enjoy them straight off the rocks with a squeeze of lemon.

You can also learn how to hunt for prized mud crabs the traditional indigenous way and, if you like, have a go yourself. Mud crab is considered a true seafood delicacy in the tropics, and you’ll delight in trying them al fresco with a glass of wine.

Then there’s the fishing. With more than 250 species and some 2,000 square kilometres of water to explore, it’s the ideal destination to catch good fish without battling crowds. Those who catch a fresh tuna or mackarel are in for a real treat as it is prepared sashimi style and served on the boat with wasabi and soy sauce. l E X P E R I E N C E … S T A Y T H E N I G H T :

Before you start your tour, stay in one of

Darwin’s premium hotels including SKYCITY

Darwin (skycitydarwin.com.au/skycity-darwin/),

Hilton Darwin (placeshilton.com/darwin)

or Mantra on the Esplanade

(mantraontheesplanade.com.au).

K nown for their distinct and sweet flavour, mud crabs can be found in the

warm waters of the Northern Territory (also known as the Top End) from

May to September. Catch this famous crustacean delicacy for yourself with

Darwin Barra & Crab (darwinbarraandcrab.com).

Darwin Barra & Crab will take you on a journey through the giant mangrove

system along the coastline of Darwin to track down some of the largest mud crabs in

the area. Once you’ve caught your crab, you can take it to one of the local restaurants

like Hanuman (hanuman.com.au) to have it transformed into a gourmet feast.

GO MUD-CRABBING IN THE TOP END / Northern Territory

OYSTERS, STRAIGHT OFF THE ROCKS WITH A TWIST OF LEMON / Northern Territory

l E X P E R I E N C E … B O O K A T T O U R : Combine your mud crabbing tour with a

coastal or inland Barra Fishing tour and go after the mighty saltwater barramundi, prized

the world over for its exhilarating fight, strong runs and enormous leaps out of the water.


/21/21

With more than 250 species and some 2,000 square kilometres of water to explore, it’s the ideal destination to catch good fish

without battling crowds.

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A young wine industry by world standards, Australia’s wine regions have quickly established themselves as must-do experiences for wine lovers,

and lovers of great food. Enjoy biodynamic wines at Cullen Wines in the Margaret River Western Australia followed by an organic lunch at

the on-site restaurant, blend your own wine in the Barossa Valley South Australia or have an Italian encounter a short drive from Melbourne in the beautiful King Valley, where home-made pasta cooked by the Dal Zotto family’s nonna often leads to a post-meal game of bocce.

FRoMThe VINES

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/Vanya Cullen WINEMAKER,

CULLEN WINES

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T he Margaret River Wine Region produces just three per cent of Australia’s wine, yet

20 percent of the country’s premium wine. Cullen is a family name long synonymous with the region, having tended one of the oldest vineyards in Western Australia’s south west since planting the first vines in 1971.

Vanya Cullen, a second-generation wine maker, gained experience in the 1980s working vintages in Burgundy and California to fortify her tertiary qualifications. Following the family tradition of pioneering viniculture, Vanya began to experiment with natural soil management techniques while always looking to add greater complexity in the glass.

“I want to really bring a sense of the land into the glass,” Vanya

says, swirling a glass of 2009 Kevin John Chardonnay, named after her father. In 2007 the wine was named the World’s Best Chardonnay by the UK wine bible Decanter magazine.

Her commitment to organic wine making techniques and biodynamics are subjects she talks about passionately. The Biological Farmers Association of Australia certified Cullen vineyard A-Grade Organic in 2003 and A-Grade Biodynamic in 2004. The vineyard boasts carbon neutrality and is powered naturally.

The restaurant just beyond the cellar door is a wholesome and gastronomic experience. Vanya’s food philosophy is similar to that of her wine, natural and organic. The large kitchen garden grows seasonal vegetables that inspire head chef Matt

Egan’s daily dishes, and it doubles as a lovely place for patrons to stroll. Edible flowers, beetroot, artichoke, rocket, tomatoes, herbs, potatoes, spring onions, fennel and asparagus are just some of the garden’s bounty.

Long wooden tables on the verandah overlook the vines that are dotted with their companion plant, broad beans. On sunny days, tables are set up on the lawn at the foot of the restaurant steps, just a few metres from the trellises.l E X P E R I E N C E … B O O K A T O U R :

Cullen Wines (cullenwines.com.au) offers

private group tours and tastings at the

winery where you can learn more about

their biodynamic gardens and vineyards.

Book a premium wine and food

experience at the Cullen Restaurant and

enjoy a range of new and back vintage

wines matched to a delicious menu.

DRINK BIODYNAMIC WINES AT CULLEN WINES / Western Australia

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T ucked away in a quiet corner in

the high country of northeast

Victoria, the King Valley is a little

slice of Italy Down Under. This region

was once tobacco country, but over the

past 30 years it has become renowned for

producing wines made from alternative

grape varieties, many of them crafted by

Italian families who have lived in the region

for generations and welcome you to their

rustic cellar doors.

The preeminent winery names here

include Pizzini (pizzini.com.au), Dal Zotto

(dalzotto.com.au) and Chrismont

(chrismont.com.au), all of whom make

Italian varietals like Sangiovese, Barbera

and Nebbiolo. Family patriarch Otto Dal

Zotto was born in Valdobbiadene in the

Veneto, home of Italy’s favourite sparkling

wine, Prosecco, and the Dal Zottos

produced Australia’s first commercial

Prosecco. When you walk into Dal Zotto’s

VISIT AUSTRALIA’S MOST TRADITIONAL ITALIAN WINE REGION / Victoria

When visitors walk into Dal Zotto’s cellar door they will usually be greeted by a family member – and may be invited

to enjoy a game of bocce after their tasting.

cellar door you will usually be greeted by

a family member – and may be invited to

enjoy a game of bocce after your tasting.

On weekends, visitors flock to enjoy

a traditional Italian meal at the Dal Zotto

Trattoria, affectionately known as the

Tratt, where family matriarch “Nonna

Elena” Dal Zotto creates antipasto

combinations, delicious gnocchi dishes

and hand-made pasta.

l E X P E R I E N C E … T H E S U R R O U N D I N G

R E G I O N : King Valley is approximately a

three hour’s drive from Melbourne Airport.

In the region you will also find Pizzini Wines

(pizzini.com.au) which has a cooking school

called A Tavola! that can accommodate

groups of 10. While 30 minutes away

from King Valley is Brown Brothers

(brownbrothers.com.au) Milawa Cellar

Door. Here you can book a wine blending

experience, take a tasting tour or dine at

their restaurant, Patricia’s Table.

KING VALLEY: Main image:

Victoria's King Valley is

becoming famous for producing

wines from alternative grape

varieties. Inset: Play a game of

bocce at Dal Zotto Wines.

CULLEN WINES: Opposite page:

Second generation winemaker

Vanya Cullen.

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A TASTE OF HISTORY WITH A WINE FROM YOUR BIRTH YEAR / South Australia

T he Barossa Valley, located just an

hour’s drive north of Adelaide,

is known for its gutsy wines,

particularly reds made from Shiraz and

Grenache grapes, grown on some of the

world’s oldest surviving vines. The region

is home to more than 80 cellar doors

and 150 wineries including Seppeltsfield

(seppeltsfield.com.au) establised in 1851

and home to some of the best fortified wines

in Australia, some dating back over a century.

The winery offers groups a number of

unique experiences, like the Seppeltfield

Segway Tour which takes you around

the property’s stunning gardens and

heritage-listed buildings or the unique and

very popular Taste Your Birth Year tour.

Accommodating groups of 10 in their

100 year old Centennial Cellar, the Taste

Your Birth Year Tour allows you the rare

opportunity to taste a tawny port straight

from the barrel made the year you were born.


R E G I O N : There’s more to the Barossa Valley

than just wine. Visit Maggie Beer’s Farm Shop

(maggiebeer.com.au) for a taste test of her

famous fruit pastes and gourmet essentials.

Also on site is The Farm function centre which

can accommodate up to 160 people and

specialises in menus featuring seasonal and

regional produce.

PADDOCK TO PLATE IN A VINEYARD WITH A VIEW

/ New South Wales

H idden away at the end of a quiet country lane, minutes from Shoalhaven’s finest beaches, Cupitt’s Winery (cupitt.com.au) and The Vineyard Kitchen restaurant sits among picturesque vineyards, with outstanding views of

Burrill Lake and Budawang mountain ranges. The restaurant offers the opportunity to dine on a working farm, sampling the bounty of fresh, seasonal produce including Black Angus cattle, vegetables and herbs grown in the kitchen garden or foraged from the pastures, and boutique cheese; all paired with Cupitt's award-winning handcrafted wine. The menu is a reflection of head chef Russell Chinn’s training in classic French cooking although his English heritage and philosophy of keeping it simple shine through too. Indulge in a long, lazy lunch or a casual meal from the light menu and visit the winery’s historic cellar door (c.1851), tasting wines and talking to the winemakers. Make an appointment to tour the underground wine cave, sampling directly from the cuves and barrels. The property also hosts a number of food-focused events throughout the year, from Long Table Lunches to local growers markets, held on the grounds on the last Saturday of every month.l E X P E R I E N C E … S T A Y T H E N I G H T : A short 15 minutes’ drive from the winery

you will find two luxury resorts, Rick Stein’s Bannisters by the Sea and Bannisters Pavilion

(bannisters.com.au), both located in seaside town of Mollymook. Bannisters by the

Sea features 32 rooms and a seafood restaurant while Bannisters Pavilion, open from

1 December 2015, has 33 rooms and a suspended rooftop pool.

Discover a zoowithout fences




S et amongst rolling hills covered in

vines on historic Seppeltsfield Road,

boutique hotel The Louise (thelouise.

com.au), and its restaurant, Appellation,

have established a reputation as one

of the Barossa Valley’s most premium

accommodation and dining offering.

Executive Chef Ryan Edwards sources

85 per cent of the produce he uses in the

Barossa Valley and South Australia, in

addition to baking bread on-site and curing

smallgoods. Guests of The Louise have

the opportunity to undertake a number

of exclusive food and wine experiences,

including starting the day in the nearby

MAKE YOUR OWN VINTAGE IN THE BAROSSA VALLEY

/ South Australia

National Park with a picnic breakfast,

complete with kangaroos. Cooking classes

can also be on the agenda, as is the

opportunity to attend a wine blending class


R E G I O N : The Barossa Valley is just an

hour’s drive from Adelaide and includes

established wineries such as Jacob’s Creek

Winery (jacobscreek.com), Seppeltsfield

(seppeltsfield.com.au) and Château Tanunda

(chateautanunda.com). Alternatively for a

winery closer to Adelaide, Penfolds Magill

Estate (penfolds.com) is only a 15 minute drive

from the city centre. THE LOUISE: Main image: Fine dining at

Appellation. Inset: Guests of The Louise

can produce their own wine blend at

Penfolds.

28/


T he Hunter Valley wine region is a two hour drive north of Sydney and

is best known for its unique styles of Semillon and Shiraz. The region

has been making wine since 1828 and now boasts more than 60 cafes

and restaurants and close to 120 cellar doors, including Tyrrell’s Wines

(tyrrells.com.au) whose Vat 1 Semillon is still acknowledged as one of

the world’s best.

Tyrrell’s Wines’ cellar door is located in the original 1864 winery with

old oak vats and historic red cellar still in full operation. Accommodating

groups of up to 12, the cellar door offers private group tastings including the

Murray Tyrrell Tasting that includes wines from their oldest and most awarded

collection of wines, the Winemaker’s Selection range. l E X P E R I E N C E … T H E R E G I O N : The Crowne Plaza Hunter Valley

(crowneplazahuntervalley.com.au) recently unveiled its conference and events centre

with an airy, light filled design. The Centre offers a combined 2,000 square metres

of pre-function, meeting and exhibition space catering for up to 1,600 delegates.

The property also features 316 spacious guestrooms, an onsite restaurant and brewery

as well as a day spa.

VISIT ONE OF HUNTER VALLEY’S MOST RENOWNED WINERIES

/ New South Wales

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Some of the most influential winemakers in Australia can be found in the Yarra Valley, just an hour’s drive from Melbourne. Known

for its sparkling wines, stellar Chardonnay and outstanding Pinot Noir varieties, the Yarra Valley was first planted with grapes back in 1838, just three years after Melbourne was founded.

Today the wine region has more than 70 wineries including Domaine Chandon, one of Australia’s leading producers of sparkling wines and the only Australian winery founded by the legendary champagne house Moët and Chandon.

Accommodating groups of up to 24, the winery offers tastings of a range of their most popular sparkling wines, as well as lunch packages at their onsite restaurant, Greenpoint Brasserie. Enjoy your lunch accompanied by a spectacular view of the vineyard and beautiful countryside. l E X P E R I E N C E … T H E S U R R O U N D I N G

R E G I O N : Other wineries you may like to explore

nearby are Oakridge (oakridgewines.com.au),

De Bortoli (debortoli.com.au), TarraWarra Estate

(tarrawarra.com.au) and Yering Station

(yering.com).

A POP OF SPARKLING FROM A LEGENDARY CHAMPAGNE HOUSE / Victoria

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CICADA LODGE:

Menus at the newly-

opened Cicada Lodge

near Katherine in the

Northern Territory

highlight native

ingredients.

In contrast with the abundance of aquatic experiences, Australia also has the quintessential ‘outback’ experience – and that includes a spectacular food and wine offer. The resorts of the Northern Territory feature exemplary dining experiences

unique to their surrounds, from feasting on crocodile tail at Cicada Lodge, 300km south of Darwin, to outdoor dining whilst watching the endless starry skies above Uluru.

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In contrast with the abundance of aquatic experiences, Australia also has the quintessential ‘outback’ experience – and that includes a spectacular food and wine offer. The resorts of the Northern Territory feature exemplary dining experiences

unique to their surrounds, from feasting on crocodile tail at Cicada Lodge, 300km south of Darwin, to outdoor dining whilst watching the endless starry skies above Uluru.

FRoMThe DESERT

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A t a table on the pool deck, John “Long Johnny” Dewar is painting small canvases with a gecko and cicada in

x-ray style. This is part of the cultural offering at Cicada Lodge (cicadalodge.com.au) at Nitmiluk Gorge, 300 kilometres south of Darwin and 32 kilometres from the town of Katherine. The lodge is owned by the local Jawoyn people and introduces guests to some of their traditional arts and way of life. In the restaurant and 18 villas you’ll find more of Johnny’s work. It gives the luxury retreat a sense of place and connects it to an ancient culture. You can also take a helicopter flight over the stunning 13 gorges to a rock art site, where paintings date back possibly thousands of years.

While you are enjoying the sights, Chef Adam Woods is back at the lodge preparing for your return. Enjoy platters of canapés like tuna tartare, seared kangaroo, oysters and crocodile velouté served by the pool as the sun sets. Before Cicada Lodge opened, Adam met

Aboriginal chef Mark Olive, of Melbourne’s Black Olive, who introduced him to some of the traditional indigenous ingredients – native pepper berries, lemon myrtle and river mint are common ones – that are now incorporated throughout the menu.

Adam and Mark have also created a signature dish: whole crocodile tail cooked in coals. “It’s a bit of theatre,” Adam says. “You cook it in the skin, so that the meat confits inside. When you’re done you pull it out of the ground and serve it up.” Now that’s a taste of the outback that you can’t get in the city.l E X P E R I E N C E … B O O K A T O U R :

Cicada Lodge has a number of tours that

showcase the beauty of this region including

the Nabilil Dreaming Sunset Dinner Cruise.

Enjoy a three course meal cooked on the boat

as you learn about the culture and history of

the Jawoyn people with the Nitmiluk Gorge as

your backdrop.

CICADA LODGE:

Clockwise from top left: Artist

John Dewar; Native ingredients

become fine dining; Scenic flight

above Nitmiluk Gorge; Crocodile

tail is the signature dish.

EAT A SEASONED CROCODILE TAIL / Northern Territory


/35

DUNETOP DINING AT DUSK / Northern Territory

O utdoor desert dining at Uluru has been taken to a

whole new level with the introduction of Tali Wiru

(ayersrockresort.com.au/experiences/detail/tali-wiru)

– a four-course dunetop dinner with matched wines for groups

of 20. As the sun sets on Uluru and Kata Tjuta, take in the

extraordinary formations and outback sky over champagne

and canapés such as tuna tartare with finger-lime caviar. Chefs

don headlamps and busy themselves with a menu strong on

indigenous flavours: wattleseed-rubbed roo carpaccio, wagyu

scented with native thyme, and macadamia and lemon myrtle-

encrusted barramundi. Post-dinner, gather around a firepit

cradling hot chocolate, port or cognac to hear an indigenous

storyteller yarn about country and culture. Tali Wiru (which

means “beautiful dune” in the Anangu language) is certainly

a night to remember.

l E X P E R I E N C E … D I N E A N D S T A Y : The Tali Wiru

dinner operates nightly for up to 20 guests from 1 April to

15 October each year weather permitting. Both Longitude 131°

(ayersrockresort.com.au/accommodation/longitude-131) and

Sails in the Desert (ayersrockresort.com.au/accommodation/

sails-in-the-desert) offer accommodation close by.

Adam and Mark also created a signature dish:

whole crocodile tail cooked in coals. “It’s a bit of theatre,”

Adam says. “You cook it in the skin, so that the meat

confits inside.”


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LIZARD ISLAND:

Meet with the

chef to create your

own personalised

degustation menu

before dining at a

private waterside

table.

On The PLATEAustralian chefs have well and truly made their mark and now regularly feature on global ‘best-of’ lists. Access to some of the best fresh produce in the world,

often cultivated just for their kitchens, certainly helps. But it’s the unconventional approach and fresh thinking they bring to menus that really captures the

innovative, vibrant and approachable Australian personality. Host your event at restaurants like Bennelong, inside the iconic Sydney Opera House, to get your

dinner with a side of stunning water views, or get to the heart of Australia’s political scene over some rosemary ice-cream at Canberra’s Monster restaurant.

Take a seat at some of Australia’s most extraordinary dining tables.

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In 2001 chef Peter Gilmore and his team

moved into Sydney’s most prominent

restaurant space, a glass box perched

between the Sydney Opera House and the

Sydney Harbour Bridge. Over the past 14 years

the restaurant, like the Opera House and the

Bridge, has become a place of pilgrimage for

visitors and locals.

Born and bred in Sydney, Gilmore is

renowned for his astounding presentation

of food. His Snow Egg dessert at Quay

(quay.com.au) has perhaps become his most

famous creation after being immortalised on

the high rating MasterChef television series.

He is also loved and lauded by diners and critics

alike for his down to earth attitude, reflected in

his approach to ingredients. Gilmore credits the

restaurant’s long term success, in part, to the

specialist ingredients he uses, including flowers,

herbs and leaves.

Gilmore’s commitment to fine and rare

produce doesn’t stop at the veggie patch.

Scallops and abalone are collected by hand

from the ocean floor and rare breed lamb and

free-range pork are raised especially for the

restaurant. “Great food can only come from

great ingredients, treated well,” says the chef.

In 2015 Peter took up residence in one

of Sydney’s most iconic destinations, the

Sydney Opera House. This second restaurant,

Bennelong (Bennelong.com.au), again focusses

on using premium quality produce from around

the country to bring to life Peter’s unique

take on Australian cuisine. The restaurant is

available for private hire, and also features a

semi-private table which can accommodate

groups of six to 10. l E X P E R I E N C E … T H E S U R R O U N D I N G

R E G I O N : Sydney has a number of great group

activities that take place in the stunning harbour

including climbing the Sydney Harbour Bridge with

BridgeClimb (bridgeclimb.com), sailing the harbour

with East Sail (eastsail.com.au) and exploring the

Sydney Opera House (sydneyoperahouse.com).

CUSTOM-GROWN PRODUCE FOR QUAY

/ Sydney, New South Wales

PERSONALISED DEGUSTATION AT LIZARD ISLAND / Queensland

L izard Island Resort (lizardisland.com.au) sits 240 kilometres north of

Cairns in the Great Barrier Reef, but its remoteness is tempered by a staff ratio of almost one to one. Service is intimate, friendly, experienced and informed – expect your waiter to know which Margaret River red goes best with your Kingfish fillets. But for the ultimate dining experience don’t miss out on your own degustation menu. The experience begins one day in advance with a consultation with the chef who finds out your dietary requirements, needs, likes and

dislikes, and talks through the local produce currently available. All food is flown in daily like line-caught reef fish, local prawns and fresh produce from the Atherton Tablelands. Soon you’re carried along on a creative journey through seven courses of your choosing paired with superb matching wines.l E X P E R I E N C E … A B E S P O K E

O F F E R I N G : You can exclusively hire

out Lizard Island Resort for your next

event. With its own private airstrip

and 40 rooms and suites, the resort

is located on the doorstep of the

Great Barrier Reef.


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“Great food can only come from great ingredients, treated well.”

QUAY: Main image:

The jewels dessert.

Inset from left:

Beetroot salad; Chef

Peter Gilmore in his

test garden. LIZARD

ISLAND: Opposite

page: Chef Anthony

Healey at work.

peter gilmore / quay


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Gourmets in the arts and

culture precinct of NewActon,

Monster at Hotel Hotel

(hotel-hotel.com.au) is certainly a one-

of-a-kind restaurant. Every aspect of the

décor has been meticulously considered

to enhance the experience, and the

restaurant also boasts a fireplace, den,

and a private function space that can

accommodate up to 60.

The menu offers share plates

designed to surprise and delight with the

sweet menu including a mandarin, cocoa

nib brittle, almond and rosemary ice-

cream showcasing mastery of technique

and flavour combinations. The restaurant

continues to win awards under Chef

Sean McConnell who describes his food

as ‘both casual and relevant’.

l E X P E R I E N C E … S T A Y T H E

N I G H T : Hotel Hotel is a boutique hotel,

featuring 68 unique rooms that contain

original artworks. The property also

includes a hair salon, the Pacific Electric

cinema, a gym and offers free bike hire,

so you can explore the bush capital at

your leisure.

A MONSTER OF A FEAST / Australian Capital Territory

O ne of Adelaide’s best restaurants, Orana (restaurantorana.com), has been making waves in the

dining scene since it first opened. Located on Adelaide’s Rundle Street the restaurant offers an intimate and bespoke dining experience. Executive Chef Jock Zonfrillo designs each degustation menu and pushes the boundaries with his interest in foraging, indigenous ingredients and culture clearly displayed on the plate.

“Native Australian ingredients have a strong astringency that is unique to this continent,” he says. “Understanding those plants, the culture which has thrived on them, and developing the techniques with which to allow those ingredients to shine is the beginning to truly understanding more about our own backyard. The power of our own ingredients will help put a stamp on what Australian cuisine really tastes like.” Making a virtue of the saltiness and astringency common to plants tolerant to the extremes of the climate, Zonfrillo uses the sharp flavour of ice plant to balance the sweetness of Kangaroo Island scallops, and gives kangaroo meat a herbal twang with mountain pepper.

With dishes such as charred kangaroo, native grasses & wild garlic, Jock’s emphasis on place and the land as a provider is evident. Dine at Orana and truly taste Australia on a plate.l E X P E R I E N C E … S T A Y T H E N I G H T :

A surge of new hotel openings have added

to Adelaide’s accommodation options,

including The Playford (playford.com.au),

Mayfair Hotel (mayfairhotel.com.au), Hilton

Adelaide (placeshilton.com/Adelaide)

and the InterContinental Adelaide

(intercontinental.com/Adelaide).

INDIGENOUS INGREDIENTS &

21st CENTURY TECHNIQUE

/ South Australia


/41/41

Native Australian ingredients have a strong astringency that is unique to this continent … The power of our own ingredients will help put a

stamp on what Australian cuisine really tastes like.jock zonfrillo / orana


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HITTING NEW HEIGHTS AT ATTICA

/ Victoria

W hile geography plays a huge role in shaping the cuisine of any country, for Ben Shewry of Melbourne’s Attica (attica.com.au), the sheer size of Australia is the key. “With all the different climates around the country at any one time, from tropical far north to

cool-climate south, we have such an abundance of produce available,” he says. “Add to that a very special and unique pantry of native Australian ingredients and you have the raw materials for a unique cuisine.” Shewry puts those raw materials to good use in dishes like Salted Red Kangaroo with Bunya Bunya.

Attica’s contemporary food is thought-provoking, sometimes perplexing but always delicious. The restaurant itself is both intimate and elegant, with a private dining option that can accommodate groups of 12. On Tuesday nights, Shewry and his team experiment with new menu ideas at Chef ’s Table. It’s a chance for their team to try out some of their latest cooking ideas and an opportunity for you to be the first to taste it.l E X P E R I E N C E … T H E S U R R O U N D I N G R E G I O N : Melbourne is a foodie’s paradise with plenty to

see and do. Why not visit Queen Victoria Markets (qvm.com.au) and partake in their hunt and gather tour.

Accommodating groups of up to 35, the two hour walking tour will take you around the iconic seven hectare

open-air market as you learn more about its history and taste some of the delicious food on offer.

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O ne of Brisbane’s most awarded and forward thinking restaurants, Esquire (esquire.net.au) is a Scandinavian-styled dining space that boasts views of

the Brisbane River and features an innovative menu created by Executive Chef Ryan Squires and Chef Brenden Gradidge.

Raised in Queensland, Squires has had an impressive cooking career working with the likes of Adria at El Bulli, Rene Redzepi at Noma and Thomas Keller at Per Se and The French Laundry. In 2011 he opened Esquire, and since then has gone on to earn the coveted three ‘hats’ award – the highest rating available in the Brisbane Times Good Food Guide – every year from 2012 to 2015. Dishes like an organic fowl bone & tokay, and lemon myrtle curd white chocolate & horseradish porcini cake, continue to set the bar for Brisbane dining.l E X P E R I E N C E … B E S P O K E O F F E R I N G : Esquire can be

exclusively booked for a private event.

Matt Moran is one of Australia’s best known chefs and his Aria

restaurants have delighted Australians for decades. His passion

for cooking began at the age of 15 with an apprenticeship in a

classical French restaurant, La Belle Helene, on Sydney’s North Shore. Today

he oversees a collection of high-profile restaurants including fine dining ARIA

in Sydney and Brisbane (ariarestaurant.com), the more informal CHISWICK

(chiswickrestaurant.com.au), in Sydney’s Woollahra and also at the Art

Gallery of NSW, and the relaxed North Bondi Fish (northbondifish.com.au)

right on the beachfront. Moran believes in finding the best ingredients and

allowing the produce to shine on the plate. “It is all about fresh produce and

buying direct from the people growing it,” he says.

Aria Brisbane maintains that philosophy, with a special focus on Queensland

beef producers and the Moran family’s own brand of lamb. The restaurant is

located on Eagle Street Pier with stunning views across the Brisbane River and

features a private dining room that can accommodate a group of up to 40. The

menu features delicious dishes like Moreton Bay bug grilled tails with walnuts,

spiced cauliflower and jamón, as well as seared scallops served with smoked

chicken, shiitake mushrooms and citrus dressing.

l E X P E R I E N C E … S T A Y T H E N I G H T : Brisbane is a vibrant city with

a wealth of accommodation options. The Pullman Brisbane (pullmanhotels.

com/brisbane), Emporium Hotel Brisbane (emporiumhotels.com.au),

Stamford Plaza Brisbane (stamford.com.au/spb) and Spicers Balfour Hotel

(spicersretreats.com/spicers-balfour-hotel/) are all perfectly located for your

Brisbane adventure.

AWARD WINNING RESTAURANT SETS THE BAR

/ Queensland

FINE DINING IN BRISBANE / Queensland

Reward your team with frontrow seats to the world ’ssmallest parade




At luxury lodges, hotels and resorts across Australia, food is at the centre of the guest experience. Not only do these properties offer exceptional service

standards and ambience, they are also strong advocates of local food and wine products, showcasing these on menus and experiences. All you need to bring is

your appetite…and your toothbrush. You’ll be staying the night.

FRoMThe REGION

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/Cameron Matthews

CHEF, SPICERS CLOVELLY ESTATE

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D ishes at Clovelly’s two-hatted restaurant, The Long Apron, are less textbook and more instinctive

these days. “I’m cooking more from my heart and less from my head,” says chef Cameron Matthews. Courtesy of Clovelly’s veggie garden, nasturtiums accompany wagyu tartare with hay-ash battered peppers, and in Matthew’s choc-mint dessert of sherbet, sponge, chocolate truffle and crumbs you will find three varieties of mint.

The patch is prolific with savory, beetroot, French tarragon and flowers of violet and rose, all inspiration for dishes at not only The Long

Apron but at Clovelly’s cooking school where Matthews chats to you about the virtues of tarte tatin while it caramelises on the stove.

During the class you can learn to debone chicken for terrine and master pork rillettes after which you can enjoy your hard work whilst on the verandah.l E X P E R I E N C E … S T A Y O V E R N I G H T :

Spicers Clovelly (spicersretreats.com/spicers-

clovelly-estate/) is located 90 minutes from

Brisbane on the Sunshine Coast and features

12 stylish rooms and their own onsite spa,

Spa Anise.

RELAX IN A COUNTRY RETREAT IN THE HINTERLAND

Spicers Clovelly Estate / Queensland

TAKING THE WATERS Lake House / Victoria

M ore than 30 years ago,

Chef Alla Wolf-Tasker began

encouraging local farmers to

produce niche crops for her to cook in

her Daylesford restaurant. These days,

her philosophy has spread throughout

the local area, but the Lake House

(lakehouse.com.au), a modern waterside

restaurant and boutique hotel located

80 minutes from Melbourne, is still the

jewel in regional Victoria’s crown.

As well as the 33 rooms and suites,

the Lake House has more recently added

The Retreat, a two-bedroom luxe country

house. There’s also the award-winning

Swedish-style Salus Spa, with treatments

that change according to the season.

Wandering around the beautiful

grounds, with its kitchen garden and

orchards, or the Daylesford shops will

work up an appetite. Birds join you on

the deck for breakfast, but the lunches

and dinners at the two-hat restaurant are

what people travel for miles to enjoy. Be

sure to indulge in the tasting menu for

the full Lake House experience. It will

no doubt include a signature dish of

smoked Skipton eel, a by-product of

Alla’s Russian heritage.

l E X P E R I E N C E … F O R

Y O U R S E L F : Lake House’s Terrace

Room is a multi-functional space that

can cater for 168 people theatre style.

SPICERS CLOVELLY ESTATE: Above

left: Chef Cameron Matthews picks

fresh produce from the garden.

LAKE HOUSE: Right main image:

Wildflowers are a feature of many

desserts. Right inset from left:

Local farmers produce niche crops

for the restaurant; The Salus Spa.

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EXPERIENCE A CATTLE STATION GONE ULTRA LUXEEmirates One&Only Wolgan Valley

/ New South Wales

Since opening in a remote valley beyond the Blue Mountains

in 2009, Emirates One&Only Wolgan Valley resort

(wolganvalley.oneandonlyresorts.com) hasn’t served the

same meal twice. It’s an impressive claim, but then, everything

about this luxury resort fashioned from a former cattle station is

quietly over the top, from the towering sandstone escarpments

cradling the 1,618-hectare property to the profusion of grazing

wombats, wallabies and wallaroos. The culinary mantra here is

seasonal, regional and organic, drawing upon not only the finest

ingredients from the area’s artisan producers but the resort’s

own kitchen garden that sits next to a painstakingly restored

1832 farmhouse, located across a creek from the 40 luxury villas.

The all-inclusive rate includes meals as well as sommelier-

selected wines from top vineyards in Orange, Mudgee and the

Hunter Valley.

l E X P E R I E N C E … T H E S U R R O U N D I N G A R E A :

Emirates One&Only Wolgan Valley is located in the Greater

Blue Mountains World Heritage Area, a huge ancient sandstone

plateau dissected by gorges up to 900 metres deep and

renowned for its eucalypt forests, rainforests and hundreds

of waterfalls.

/5151

Byron Bay is located 45 minutes from the Gold Coast Airport and is known for its relaxing beach culture, dynamic

arts and culture scene and growing list of must-experience restaurants. The region is home to many that are passionate about quality produce, showcasing this to visitors.

Byron at Byron Resort and Spa’s (thebyronatbyron.com.au) Head Chef Gavin Hughes, who has been at the property since it first opened, is one such passionate local. “Our menu showcases the freshest local ingredients and is lovingly planned and prepared,” says Hughes. “The food is of a light Mediterranean style and based around the best of what’s

available locally at the farmers markets. We use Bangalow Sweet Pork, Alstonville Chicken, Yamba Prawns, Hervey Bay Sea Scallops … the fish we get is second to none.”

Hughes even holds a special Farmers Market Dinner every Thursday at the resort where he uses fresh regional produced sourced that day from Byron Farmers’ Market to create a special two course menu that changes weekly. l E X P E R I E N C E … S T A Y T H E N I G H T :

Byron at Byron Resort and Spa is located within

a stunning 45 acre rainforest. The property

offers 92 luxury one bedroom suites, a 25 metre

infinity pool and a luxurious day spa.

FRESH PRODUCE STRAIGHT FROM THE FARMERS MARKET

Byron Bay / New South Wales

EMIRATES ONE&ONLY WOLGAN

VALLEY: The culinary mantra at

Wolgan Valley is seasonal, regional

and organic.


E ntering the impressive gates of

qualia (qualia.com.au), on Hamilton

Island, you immediately recognise

that you have arrived at a one-of-a-kind resort.

The meticulous tropical gardens and

unpretentious architecture using natural

resources including wood and stone,

immediately create a relaxing environment,

and the use of glass has been maximised to

take in the sparkling turquoise of the

Whitsundays. qualia, a Latin term meaning,

“a collection of deeper sensory experiences”,

aptly describes the experience of staying

here. Award-winning Executive Chef, Alastair

Waddell, nurtures you with his modern

multicultural cuisine embracing local seafood

and natural produce. Each July, the resort

hosts the Great Barrier Feast, which sees

chefs, including Peter Gilmore of Sydney’s

Quay, descend for a weekend of masterclasses

and dinners.


O F F E R I N G : For that extra personalised

touch, you can brand the golf carts at the

resort with your logo.

EXPLORE A TROPICAL ISLAND GOURMET PARADISE

qualia / Queensland

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QUALIA: Above from left: Black sesame and raspberry dessert; Executive chef

Alastair Waddell; Queensland spanner crab and heirloom tomatoes. Main image:

Dine at your own private beachfront restaurant.

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Snaking along the southernmost

coast of Australia, Southern Ocean

Lodge (southernoceanlodge.com.au)

is perched dramatically on the very edge

of the country. The dining room, with its

floor to ceiling windows, affords infinity

views of the Southern Ocean and the

rugged coastline. The plates put before

you are equally impressive. Dish after

dish of Executive Chef Jack Ingram’s

innovative cuisine is made using

Kangaroo Island’s magnificent produce.

Honey, freshwater crayfish, King George

Whiting, lamb and native grasses. Ingram

is an advocate of local produce, and his

locavore philosophy has seen him forge

strong links with the island’s farmers and

producers. The food is accompanied by

local wines from the island itself and

from mainland South Australia.

In addition to bespoke culinary tours,

walking adventures and beach fishing

expeditions offered year round, each

August the lodge offers a six-night KI

Food Safari package. The program sees

Ingram, in conjunction with the legendary

Maggie Beer, South Australian chef

Simon Bryant and renowned chef

Damien Pignolet, leading farm visits to

introduce you to local produce growers,

hosting wine tastings and dinners, and

teaching masterclasses using the island’s

unique produce.

For example an afternoon stroll

through KI Olive Oil’s olive and fig groves

can be followed by an olive oil tasting,

and a visit to the honey co-op affords the

opportunity to stock up on Kangaroo

Island’s highly sought after honey.

Produced by the world’s only pure strain

of Ligurian bees, like the island itself it is

one of a kind, and is the souvenir of

choice for visitors.


O F F E R I N G : Southern Ocean Lodge

can assist you with organising a private

charter for your group from Adelaide to

an exclusive private airfield located just

30 minutes’ drive from the Lodge.

SLEEP AT THE END OF THE WORLD

Southern Ocean Lodge / South Australia

SOUTHERN OCEAN LODGE: Above left: The innovative cuisine uses the finest

Kangaroo Island produce. Main image: The lodge is perched on a cliff looking

over the Southern Ocean.

Take your team to dinnerat the world ’s freshest

seafood restaurant



It ’s not every day you sail your team through a postcard



Documents

32 extraordinary Australian food & wine experiences · 2020-04-04 · 2 etraordinary Australian food & wine eperiences 10/ A 90-minute drive from Sydney takes you to the charming