From paddock to plate

Ever dined inside a historic barn tucked away on 12,000 acres of Southern Queensland Country bushland? One where the menu changes daily based on what’s been picked that day, of course. Set to a cacophony of bees buzzing through fresh country air, and free-range livestock lazing in the sunshine. How about sinking your teeth into a warm slice of apple pie that looks fresh from a dreamscape? Baked with apples picked from right outside the kitchen, naturally. 

The land has served as the original “farm to table” for Indigenous people for over 40,000 years. Leave your 9-5 behind to catch native mud mussels with your own hands, a local Kuku Yalanji guide cheering you on in Tropical North Queensland. Shoes aren’t encouraged. The best part? Eating your catch on the beach where the rainforest meets the sea, as the sun sets on a tradition 40,000 years in the making.