Indigenous food and culture festival, A Taste of Kakadu, will be staged across Kakadu National Park from 10 to 19 May 2019, serving up a menu of ancient cuisine with modern twists.
This year’s festival has been expanded to include a range of new food and cultural experiences showcasing the rich Indigenous culture and scenery of Kakadu National Park, which is celebrating the 40th anniversary of its declaration this year.
Over nine days, visitors can embark on guided foraging walks where delicacies such as Kakadu plums can be enjoyed. Slow-cooked Kakadu staples such as crocodile, barramundi and buffalo cooked in ground ovens will also be on offer as well as journeys down the region’s barramundi-filled rivers while enjoying bush tucker-inspired canapes.
Festival highlights include:
- Australia’s premier Indigenous chef, Mark Olive, hosting an entertaining cooking demonstration showcasing the native ingredients he uses to create his signature cuisine.
- Paul ‘Yoda’ Iskov from Fervor returns to Taste of Kakadu with an informative open-air cooking class where he will create Fervor-style dishes using native ingredients collected with Kakadu’s traditional owners.
- A new event Anme Garringun Ganji Mayambolk – ‘Dining under the Milky Way’ – will present stargazing from a local Indigenous perspective on the airstrip of Cooinda Airport. The skies are rich in Indigenous Dreamtime folklore, and guests will be able to enjoy along a local interpretation of the stars complemented by drinks and local inspired canapes featuring the best of Kakadu produce.
- Sunset & Canapes cruises on Yellow Water Billabong will combine a curated tour of Kakadu’s wetlands and wildlife with drinks and canapes featuring local Northern Territory cuisine.
- Kakadu sunset art expedition will see a host Kakadu-inspired canapes and beverages on offer at a pop-up art exhibition on the lawns of the famed Crocodile Hotel, with local artists creating and showcasing their artwork.
- Cocktails at the Croc from 6pm to 10 pm nightly. A selection of Kakadu inspired cocktails will be available, with a complimentary bush food canapé for each cocktail ordered with many of the ingredients for the Kakadu cocktails coming from the grounds of The Croc.
- A Kakadu inspired buffet will run nightly at The Escarpment Restaurant in Jabiru, featuring smoked wallaby loin, cured crocodile, buffalo pastrami, Kakadu plums, Gunbalanya Scotch fillet, Buffalo Massaman curry, and local barramundi.
- Bush foods foraging walks with guides from renowned Animal Tracks Safari, followed by a cook-up on the edge of Anbangbang Billabong with a traditional menu based on the season, including fish, green ants, waterlily cakes, wattle seeds, tubers and native peppermint.
- Join local Bininj for fare slow-cooked in a ground oven at Warradjan Cultural Centre.
To book tickets and begin planning your visit to A Taste of Kakadu click here.
