THE popular annual Kimberley Cooking School staged at the award-winning Faraway Bay Bush Camp returns next year from May 10 to 14.
From an outback kitchen, 12 fortunate guests will have the unique opportunity to learn tricks, tips and inside secrets from one of our city’s top chefs, Chris Taylor, who oversees the likes of Fraser’s, Bluewater Grill and the Indiana Cottesloe Beach.
“It’s one of those once-in-a-lifetime experiences that combine wonderful fresh local produce and a fantastically relaxed atmosphere – set in one of the world’s truly iconic destinations,” an enthusiastic Taylor said.
“It’s like a breath of fresh air – it gets you in touch with the environment, stimulates ideas, and generates initiative in your cooking.”
The Kimberley Cooking School takes place in the open-air Eagle Lodge, perched on a headland overlooking the tranquil waters of Faraway Bay in our State’s far north.
With no walls, Eagle Lodge is ideally suited to the climate and the spectacular setting, which combines guest lounging, crocodile spotting, cooking and dining.
The flavour is laid-back and informal with guests able to be as hands-on as they please.
There is also plenty of time for excursions and activities including fishing.
Chris said participants were involved in creating menus, which often focussed on the fresh fish caught that day.
“It could be anything from mackerel steaks, to trevally, the occasional mud crab or that elusive barramundi,” he said.
The four-day package includes air transfers, cooking classes, meals and beverages, accommodation in a cabin with 180 degree views of the bay, excursions such as boating to the twin falls on the King George River and exploring ancient rock art, and a special recipe book from the menus created.
Places are strictly limited and bookings are available by calling 9169 1214.