For Luxury Travel Magazine, Jocelyn Pride spends three nights at Bamurru Plains in the Top End, where Park Hyatt Sydney executive chef James Viles has joined the kitchen as guest chef, foraging the Mary River floodplains for dinner. “I’ve been coming here for a decade and I’m still discovering things. The wilderness gives me inspiration. We want to create dishes people haven’t experienced before.” he says.
Between morning and afternoon safaris by open vehicle and airboat, spotting magpie geese, buffalo, crocodiles and azure kingfishers, Pride joins the culinary team to gather paperbark for cooking whole barramundi the traditional way, and green ants for a surprise dessert. Back at the lodge’s open kitchen and firepit, the results are “gastronomic masterpieces”, from mud crab served half a dozen ways to magpie goose san choy bao, paperbark barramundi with myrtle and curry leaf butter, and a citrusy green ant curd tart with burnt meringue. Retiring to mesh-walled safari bungalows with no wi-fi or phone reception, guests can fully disconnect and take in the sounds of the floodplain.
To read the full article in Luxury Travel Magazine, click here.
For more details, view the lodge website or contact the lodge directly below.
