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May 2009 June 2009 July 2009 August 2009 September 2009 October 2009 November 2009
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Voices From The North
Hear the latest from the team at Faraway Bay where guests experience the remarkable beauty, isolation, history, and natural and cultural significance of this remote slice of outback Australia.
Thursday, October 22, 2009
Pete Evans pays a visit
We’ve had a busy few weeks with one of Australia’s top TV chefs, Pete Evans paying a visit for our first-ever Celebrity Cooking School.
Pete cooked up a storm and entertained an exclusive group of lucky locals from Wyndham and Kununurra. Udo held the audience and a knife in his hand as Pete’s right hand man.
We enjoyed freshly prepared Coral Trout, plenty of Mangrove Jack and Painted Crays, and were privileged to be able to share some of Pete’s best-kept culinary secrets first-hand.
Pete will be back again in mid-September 2010, so keep an eye out for further details.
Simone
Pete cooked up a storm and entertained an exclusive group of lucky locals from Wyndham and Kununurra. Udo held the audience and a knife in his hand as Pete’s right hand man.
We enjoyed freshly prepared Coral Trout, plenty of Mangrove Jack and Painted Crays, and were privileged to be able to share some of Pete’s best-kept culinary secrets first-hand.
Pete will be back again in mid-September 2010, so keep an eye out for further details.
Simone
Labels: Celebrity Cooking School, fishing, outback cooking, Pete Evans
Thursday, September 24, 2009
The Pelican Soars!
We have made lots of friends in 2009, but none quite like Taffy. Thank goodness!
Our resident pelican is very high maintenance and has kept us all busy, particularly our fabulous chef, Sam. Taffy isn’t fussy, but does insist on fresh fish daily, and prefers whiting and small mullet caught by Sam in the cast net.
Taffy was brought here from Mt Hart Wilderness Lodge on the Gibb (hence the name ‘Taffy’) by a regular at Faraway Bay, Rolf Seiler. Rolf flew him here in style by air. After nearly being consumed by a pack of dingoes at his former home and almost starving to death, Taffy has adjusted well to life at Faraway Bay.
We all love to watch him soaring overhead, showing off his new found strength and fat belly!
Simone
Our resident pelican is very high maintenance and has kept us all busy, particularly our fabulous chef, Sam. Taffy isn’t fussy, but does insist on fresh fish daily, and prefers whiting and small mullet caught by Sam in the cast net.
Taffy was brought here from Mt Hart Wilderness Lodge on the Gibb (hence the name ‘Taffy’) by a regular at Faraway Bay, Rolf Seiler. Rolf flew him here in style by air. After nearly being consumed by a pack of dingoes at his former home and almost starving to death, Taffy has adjusted well to life at Faraway Bay.
We all love to watch him soaring overhead, showing off his new found strength and fat belly!
Simone
Labels: Faraway Bay; Kimberley; outback; outback Australia, fishing, outback cooking, wilderness
Sunday, August 30, 2009
Sam's back!
Sambo our chef has been with Faraway Bay on and off for the last three years. He is back with his guitar, a couple of new songs and new recipes. "Running" is his latest song as shown on MTV recently. You can check his new song out on his website www.samsmithmusic.com.au .
One of Sam's dishes that causes a stir is Barramundi in Paperbark. A whole Barramundi is needed. Once laid out on the soaked paperbark Sam adds butter, lime and lemongrass. This is then wrapped in foil and thrown straight onto the coals. He serves this with a Baby Boab and Coriander Salad.
Last but not least, we were lucky to have two women aged in their 80’s stay with us recently. Merle from Perth and Del from Sth Africa showed some of us young ones how to keep living life to the max. Nothing would stop either of them scampering over rocks to view art, scurrying through the bush to identify plants and teaching us a thing or two about life in general. It was a pleasure.
Simone
One of Sam's dishes that causes a stir is Barramundi in Paperbark. A whole Barramundi is needed. Once laid out on the soaked paperbark Sam adds butter, lime and lemongrass. This is then wrapped in foil and thrown straight onto the coals. He serves this with a Baby Boab and Coriander Salad.
Last but not least, we were lucky to have two women aged in their 80’s stay with us recently. Merle from Perth and Del from Sth Africa showed some of us young ones how to keep living life to the max. Nothing would stop either of them scampering over rocks to view art, scurrying through the bush to identify plants and teaching us a thing or two about life in general. It was a pleasure.
Simone
Labels: Faraway Bay, Faraway Bay; Kimberley; outback; outback Australia, outback cooking