AYERS ROCK RE­SORT

Pre­pare your taste buds for the Uluru Feas­t­i­val.

Vacations & Travel - - Special Editorial Promotion -

Un­der a bright-blue desert sky, guests at Ayers Rock Re­sort gather on the Town Square lawn for a free bush tucker les­son. The Bush Food Ex­pe­ri­ence, a new free daily ac­tiv­ity, gives guests an up-close look at the foods that Indige­nous Aus­tralians have been gath­er­ing and eat­ing for tens of thou­sands of years.

An as­sort­ment of bowls and plat­ters dec­o­rated with the bold dots and lines of Indige­nous art cra­dle ev­ery­thing from desert figs to bunches of pun­gent na­tive lemon­grass and branches of har­le­quin mistle­toe, with its un­miss­able red, green and yel­low tube-like flow­ers.

Un­cle Leroy Lester im­parts his wis­dom to the crowd. “The thing about all desert fruit is that it doesn’t rot – it de­hy­drates,” he ex­plains. The fruit goes through three stages – when it’s juicy, plucked straight from the bush, when it’s semi-dried and ly­ing on the ground, and when it’s been baked by the sun.

Things have cer­tainly be­come a whole lot more de­li­cious at the re­sort since it evolved into the bush tucker cap­i­tal of Aus­tralia. The re­sort’s multi-faceted Bush Tucker Jour­neys pro­gram ranges from free ac­tiv­i­ties such as the daily Gar­den Walks that ex­plain how Indige­nous Aus­tralians use plants for food and medicine, to lux­u­ri­ous, once-in-a-life­time din­ing ex­pe­ri­ences such as Tali Wiru.

This dune-top haute din­ner un­der the stars be­gins with a flute of cham­pagne and the thrum of the didgeri­doo while guests ad­mire the day’s last light glow­ing on Uluru. Af­ter en­joy­ing canapes such as pan-seared scal­lops with gul­gulk (green ant) beurre noisette, and smoked kan­ga­roo and kut­jera (desert raisin) cros­ti­nis, diners take a seat for a four-course meal with pre­mium matched wines. Dishes such as Wagyu beef with pa­per­bark-smoked onion soubise, and rosella and lychee gateau with green-ant co­conut snow, are so ex­quis­ite that it’s hard to be­lieve they’ve emerged from a rustic bush kitchen.

Na­tive flavours also per­me­ate the menu at ‘A Night at Field of Light’ – an open-air buf­fet din­ner at the edge of the ex­tra­or­di­nary Field of Light, the once-in-a-life­time light ex­hi­bi­tion by Bri­tish artist Bruce Munro (open un­til 31 March, 2018).

This com­ing Au­gust, the re­sort de­buts a quar­terly culi­nary event that cel­e­brates na­tive flavours in the spir­i­tual heart of Aus­tralia. ‘Uluru Feas­t­i­val’ will in­cor­po­rate ev­ery­thing from a mas­ter­class with Bush Tucker Jour­neys’ am­bas­sador and larger-than-life Indige­nous celebrity chef, Mark Olive to ex­quis­ite din­ners un­der the desert night sky. This will be a feast that prom­ises to tan­ta­lise all your senses, and open your heart and palate to indige­nous cul­ture and bush tucker flavours. Uluru Feas­t­i­val dates for your di­ary are 18-20 Au­gust and 3-5 Novem­ber 2017.

More in­for­ma­tion: 1300-134-044; ay­er­srock­re­sort.com.au

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