Gourmet Traveller visits Mt Mulligan Lodge in Northern Outback Queensland, calling the luxury lodge ‘a traveller’s outback delight.’ The lodge’s restaurant, overseen by Head Chef Jeremy Fenech, features locally sourced ingredients and has been praised by Gourmet Traveller for its innovative dishes, sustainability and their ‘hyper-personal approach to everything’.
“There’s a pristine haul of reef fish on regular dispatch from Cairns and in time Fenech hopes to use cattle raised at the property on the menu. He’s also about to add a community of native redclaw to the weir’s barramundi population – although this will require careful logistics to prevent the barra eating the baby cray, as guests are not the only ones keen to taste Fenech’s food. Recently, feral pigs broke through a fence to attack citrus trees in the area that’s now being transformed into a native fruit orchard…
As you’d expect in such a remote location, sustainability is an important commitment. The resort gets most of its water from the picturesque weir, which is filled by wet season run-off and a spring then precision filtered. Power is generated mainly by solar. There’s a tiger worm farm to handle food waste and a recycling system for cardboard and glass. Hives to house both European and native bees are en route.” – Fiona Donnelly, Gourmet Traveller.
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