This humble, iconic Aussie biscuit is symbolic of the courage & unwavering spirit of our ANZAC soldiers. These oat-based treats were sent overseas to soldiers of the Australian and New Zealand Army Corps in care packages from loved ones during WWI.

In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a campfire to cook on and only sacks of flour as provisions, a basic staple bread evolved. Originally cooked on the dying ashes of a fire, this recipe is the essence of Aussie simplicity.

This variation on the iconic Aussie Bush Damper takes the classic Aussie campfire staple and gives it a gourmet twist by incorporating Lemon Myrtle and Saltbush. It’s crusty on the outside, fluffy on the inside, and smells exactly like the Australian bush after rain.

A colourful and refreshing salad showcasing the freshest of Australia’s seasonal summer produce.

This retro appetizer featured in many Aussie homes in the 1970s – cooked, peeled prawns, served in glass bowls and with a creamy cocktail sauce. We’ve paired it with the Aussie Summer Wreath Salad (recipe above) for a fresh and colourful addition to this delicious iconic 70s dish.

The ultimate “Bush-meets-Coast” dish. This recipe celebrates two of Australia’s most famous native exports – the iconic Barramundi with crust made from the creamy textured Macadamia nut.

The global icon with a native twist. We’ve taken the world-famous Australian brunch staple and elevated it with Wattleseed, a staple of First Nations diets for millennia.

A zesty, spicy re-imagining of the Australian bistro classic. We’ve given it a spicy “glow” using Tasmanian Mountain Pepperberry and paired it with a zesty lime and ginger dipping sauce.

Bold, lean, and distinctly Australian. Kangaroo is paired with a thick balsamic glaze of Davidson Plum creating a beautiful balance where the “sweet and sour” profile cuts through the richness of the meat.

A high-protein, lean dish with deep, nutty undertones. Experience the lean, succulent texture of premium kangaroo loin, elevated by the ancient, nutty profile of crushed native wattleseed. The skewers are flame-seared to a perfect medium-rare, creating a caramelized crust that balances beautifully with a rich balsamic glaze.

A sophisticated balance of sweet, tart, and “creeping” heat. This dish features tender, pan-rendered duck breast with a crisp, golden skin, dressed in a luscious glaze of sweet Davidson plum and the signature “creeping heat” of Tasmanian pepperberries. Unlike traditional pepper, the pepperberry offers a complex floral aroma and a vibrant purple hue that bleeds into the rich meat.

Brisbane: River Cruise to Lunch Package

See and hear about Brisbane during a river cruise with commentary and morning tea. Enjoy a hearty lunch at the famous Breakfast Creek Hotel in Newstead, and exclusive to Cruise guests: tapping’ of the keg and beer tasting, before returning on board for the journey back.

Uluru: Australian BBQ Dinner Under the Stars

Tuck into an outdoor Aussie BBQ dinner at the AAT Kings’ exclusive site within the Uluru National Park. Wine and dine under the stars with the impressive Ayers Rock as your backdrop.

Barossa Valley: Interactive Cooking Class (Maggie Beer’s Farm Shop)

An interactive cooking demonstration held at Maggie Beer’s Farmshop with a tasting experience of the items cooked in the session together. This is a small group session where you will learn about the history of Maggie Beer’s Farm.

Coffin Bay: Oyster Farm Boat Tour with Wading & 12 Oysters

Cruise across Coffin Bay to discover Australia’s premier oyster-growing destination. Wade amongst the oyster beds and admire the crystal waters, before enjoying freshly shucked oysters.

Brisbane: Sirromet Winery Tour with Tasting & 2-Course Lunch

Immerse yourself in the world of Australian wine with a guided tour of Sirromet Winery in the Brisbane area. Enjoy a wine tasting, then indulge in a 2-course lunch with a glass of wine.

A Taste of Australia – The Great Southern Land

Defining Australian cuisine is like trying to describe a sunrise while it’s still changing colours—it is vibrant, evolving, and beautifully complex. It is a journey that spans 60,000 years, moving from the ancient “bush tucker” of the First Nations people to the globally-inspired “Mod Oz” (Modern Australian) fusion we see today.

Goonoo Goonoo – From Historic Station to Luxury Destination

Goonoo Goonoo Station is a lovingly curated rural resort near Tamworth, NSW. With exquisite gardens lining the paths and picture perfect rural vistas, plus a c.1890 chapel and the architecturally striking “Glasshouse” fine dining restaurant wedged sympathetically and cohesively between two original rustic buildings, you have a winning formula for a unique and truly unforgettable stay.

From Shipwreck to Ruin – The Trial Bay Gaol Story

Take a step back in time and soak up the history and beauty of Trial Bay Gaol, just 5km from South West Rocks on the NSW Mid North Coast. Named after a tragic shipwreck, and sitting atop a sun-drenched peninsular overlooking the sparkling Pacific Ocean, the silent and powerful ruin of Trial Bay Gaol stands as testament to a time of ingenuity, courage and survival in Australia’s colonial history.

The Art of Degustation

A tasting menu is created with the chef’s talents in mind. Not only is each dish created to delight your taste buds, they also showcase the chef team’s collective skills with unique plating and food styling. Choosing a chef’s tasting menu allows you to truly understand the complexity of the different dishes a high end restaurant has to offer.