First, catch your crocodile …

Fine dining in the red hot centre of Australia
Fine dining in the red hot centre of Australia

Ayers Rock Resort has launched new Bush Tucker Trail that will take guests on a journey of Indigenous flavour discovery as they try signature dishes incorporating bush tucker ingredients including crocodile, emu and kangeroo ingredients at restaurants throughout the Resort.

Bushtucker at Ayers Rock
Bushtucker at Ayers Rock

Guests will be able to experience flavours such as Lemon Myrtle, Kakadu Plum, Bush Tomato, Quandong and Wattleseed in a range of menu items designed to highlight these unique Australian flavours.  
“By adding ingredients that have been used in Indigenous cuisine for thousands of years, our team of Executive Chefs joined forces to create a selection of contemporary dishes infused with Indigenous flavours,” said Ray Stone, of travel agency Voyages.

Dishes include:


  • Braised Pork Belly Sliders: Kakadu plum chili sauce, cucumber and macadamia nut salad
  • Outback Pizza: Smoked kangaroo, emu strips, mushroom, onion, roast red pepper, bush tomato
  • Grilled Crocodile: Crocodile Tail dusted with bush dukkha served with spinach salad and lemon myrtle and mango dressing
  • Kangaroo Mignon:Grilled Kangaroo Mignon with mountain pepper, seasonal vegetables, potato gallette and bush tomato jus.

    A range of Bush Tucker cocktails has been developed by the resort’s mixologist Ty Bennett, including a Lemon Myrtle Martini, a Quandong Capriocsa and Native Mint and Desert Lime Mojito.
    Tourism Australia managing director John O’Sullivan says that Indigenous experiences and now food and wine are are increasingly important to Australia’s international tourism offering.

    Our Restaurant Australia campaign is all about people, produce and place and Ayers Rock Resort certainly seems to have ticked all those boxes with their latest Indigenous tourism experience,” he says.








I am a freelance journalist and published author focusing on food and drink; business startups and enterprise, culture and travel. In 2019 I graduated with a Masters degree in Food Culture, Communication and Marketing from the University of Gastronomic Sciences in Pollenzo, Italy. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur.

This site uses Akismet to reduce spam. Learn how your comment data is processed.