The 12 multi-day wilderness walks boast some of the world’s most spectacular terrain, from vast and remote pristine wilderness to mountains and beaches, while staying in sustainable eco-lodges, wilderness camps, glamping tents and luxury retreats.
The journeys also showcase the very best of Australia’s culinary offerings, sourcing hyper-local food and wine in each region for delicious, healthy meals. Think best quality produce in season, sourced straight from the farm, slow cooked meats, freshly shucked oysters, local beer and fine wines, and indulgent desserts, some by candlelight for stunning outdoor dinners, immersed in nature. Not your standard hiking fare.
“Great food fuels great journeys,” says Great Walks of Australia (GWOA) Executive Officer Liz O’Rourke.
“These might just be the best food experiences you can have anywhere in the world while hiking in the wilderness.”
GWOA member walks aim to source the best of their region’s growers, supporting local farmers, wineries and businesses and with a focus on sustainability and provenance. The walks, designed for small groups, offer iconic wilderness, eco-luxury accommodation and expert, friendly guides. Getting up close to see native wildlife including wombats, kangaroos, penguins and even elusive Tasmanian devils is part of the fun.
GWOA’s Scenic Rim Trail in Queensland is now open, and offers hikes through the World Heritage Listed Gondwana Rainforests and stays in new eco cabins. Dinner at Spicers’ hatted Homage Restaurant, tasty grazing platters with drinks each night before your meal and a celebration dinner on the final night are well worth walking for.
The Classic Larapinta Trek In Comfort in the Northern Territory is also now open. The walking and culinary adventure, from Alice Springs across a desert landscape of the Red Centre, features fresh produce cooked on the barbecue, and dining under millions of stars. A favourite recipe is a classic damper, often served alongside a roast.
Walks in Tasmania will re-open for select departures in September/October for those in the state, before state borders re-open to all on December 1, 2020 (subject to change).
Tassie’s four-day Freycinet Experience Walk, on ancient trails and vast isolated beaches, has a menu including freshly caught oysters and fish. Chocolate and ginger cookies featured here, are one of the walk’s most beloved and requested recipes.
The Maria Island walk - one of Tasmania’s best for wildlife watching – embraces its seaside location and has guests enjoying dishes including Tasmanian scallops with saffron risotto, perfectly matched with local Riesling. Meanwhile, the six-day Cradle Mountain Huts walk through World Heritage lush green grasslands and old-growth forests, offers three course dining and fine wines in the only private hut accommodation on the Overland track.
Back on the east coast of the island, Bay of Fires Walk is a journey through tranquil coastal wilderness and features meals created from delicious local produce by Tasmanian Walking Company’s executive chef Zane Denman, alongside award-winning local wines. Denman also weaves his culinary magic with a sensational menu for walkers on the epic four-day Three Capes Lodge Walk on the Tasman Peninsula, serving up healthy, hearty local fare that includes a scrumptious plum and elderberry tart included here.
Also opening in September is the Cape to Cape Walk in Western Australia. It combines walking in soaring Karri forests and white sand beaches alongside the turquoise Indian Ocean, while enjoying the famed food and wine of the Margaret River region, including dinners prepared by a private chef and an exclusive five-course curated menu by chef Aaron Carr at hotspot Yarri.
GWOA invites you to try these recipes at home, and to join us for a real taste of adventure, walking Australia’s greatest multi-day wilderness hikes, with plenty of fabulous food.
To download, visit greatwalksofaustralia.com.au/download-great-walks-of-australia-cookbook
Website: www.theholidayandtravelmagazine.blogspot.com.au
Website: www.greatwalksofaustralia.com.au
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