1. In a Cave
Josh Whiteland, founder of the cultural tour company Koomal Dreaming, grew up among Western Australia's aboriginal Wadandi tribe. Whiteland is close with many of the Margaret River's chefs, and he takes them on private bushwalks to educate them on native plant identification and uses. Here, he took one group deep into Ngilgi Cave, where he played the didgeridoo and shared stories of the spirits that connected the Wadandi people to the land. Afterwards, he demonstrated a traditional fire lighting and spoke about the bush ingredients used for each dish, like saltbush damper (soda bread) served with lemon myrtle butter and quondong (native desert peach) chutney, jarrah (a powerfully medicine local honey) smoked mussels, emu and vegetable kebabs, and lemon myrtle cheesecake with a macadamia wattleseed crust.
2. By the Beach
Each year, Gourmet Escape hosts a barbecue on Castle Bay Beach. This year, by teepees glowing with colored lights, chefs Fulvio Pierangelini, Matt Moran and Guillaume Brahimi grilled Shark Bay prawns with chimichurri, lamb cutlets with olive tapenade and charred Cook Point barramundi with yellow peas, coriander and lemon salsa.
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3. On the Cove
After traveling the world to work in some of the world’s best restaurants (Noma, Pujol and Coi, to name a few), Paul Iskov returned to his homeland of Western Australia to launch a roaming restaurant concept called Fervor. He travels the country, sourcing indigenous ingredients for outdoor pop-up dinners. He recently hosted a dinner at Shelley Cove, a secluded inlet on Cape Naturaliste, usually reserved for sunning seals and fishermen. Guests snacked on crispy saltbush, cured wallaby, emu chorizo, and whiting with lemon and myrtle oil.