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El Questro Hometead’s Executive Chef, Gareth Newburn

Growing up in a foodie household in New Zealand, Gareth Newburn’s interest in the art of fine dining was sparked at an early age. His early exposure to some of New Zealand’s best dining experiences such as the renowned French Café in Auckland set him on the path of his own culinary journey. After completing his training at the Sheraton in Rotorua, he apprenticed under Rob Wilson (formerly of the two Michelin-starred Gleneagles in Scotland) at The White Room in Hamilton where he learned the art of menu design and creating culinary experiences from the ground up.

A love of travel has since taken Gareth across the globe – from working as part of team of 60 chefs at Hayman Island Resort, to creating signature dining experiences aboard a six-star cruise ship in South America, he has experienced and embedded a wide range of cuisines into his cooking. For the past four years, Gareth has led the kitchen teams across Australia and New Zealand including; Wilderness Lodge Arthur’s Pass, Braemar Lodge and Spa in Hammer Springs and now El Questro Homestead in Western Australia’s Kimberley region.

Gareth’s philosophy centres on local sourcing and foraging, evident in his emphasis on Indigenous ingredients like West Australian pearl meat and wagyu, locally caught maron, green ants and wild barramundi, combined with native botanicals such as Davidson plum, kapok flowers and finger limes. This ‘of-place’ mentality is showcased in signature dishes like the Green Ant Citrus Tart and Maron Tortellini, demonstrating his commitment to both ingredients and memorable dining encounters.

El Questro Homestead’s Cuisine Scene

A secluded ten-suite oasis set against the rugged and ancient landscapes of Western Australia’s Kimberley region, El Questro Homestead is one of Australia’s most exclusive and revered wilderness lodges.

This luxurious retreat melds seamlessly into burnt orange cliffs overlooking Chamberlain River and offers one of Australia’s most unique and spectacular accommodation and dining experiences. As part of an all-inclusive stay, guests begin their day with breakfast on the wide, sweeping verandah with uninterrupted views to the Chamberlain Gorge as they watch the morning sun warm the surrounding ranges with a soft pink glow.

Lunch and a dinner are served at the long table on the verandah, offering a unique communal dining experience where can swap tales of their day’s adventures. For a more intimate experience, guests can also opt for a private cliffside table, which offers one of the most spectacular dinner views anywhere in the world.

The Homestead menu is a daily changing exploration of modern Australian cuisine fused with locally-sourced Indigenous ingredients brought to life in a culinary experience that captures the true essence of the Kimberley.

This ‘of-place’ philosophy is enriched through guest experiences such as the Bush Culture and History tour, which dives into the Indigenous history of El Questro and allow guests to learn from Traditional Owners about the native ingredients that they enjoy as part of their Homestead dining experience.

Wild caught Wyndham barramundi, West Australian pearl meat and wagyu fuse seamlessly with native botanicals for inspired and unique menu creations that leave a lasting impression befitting of the Homestead’s reputation as a destination that everyone should experience at least once in their lifetime.

For further information, discover more here.