Welcome!
Welcome to the latest issue of Faraway Bay's e-newsletter. Over the coming months we'll bring you tales from one of the most stunning wilderness areas of Australia.
What's New
Exclusive Celebrity Cooking School
One of Australia’s top chefs, popular TV personality Pete Evans paid us a visit in September, cooking up a storm and sharing some of his best-kept culinary secrets at our inaugural Celebrity Cooking School.
This exclusive four-day event saw a lucky group of 12 guests indulge in a mouth-watering array of seafood recipes, and enjoy lessons in camp oven cooking and the art of cleaning and filleting fresh fish. Coral Trout, Mangrove Jack and Painted Crays were all on the menu, as Pete, and his right hand man Udo, relished the opportunity to catch and prepare exquisite seafood delights fresh from the ocean.
By popular demand, the Pete Evans Celebrity Cooking School will return to Faraway Bay, from September 13 to 17, 2010. Find out more or why not try one of Pete’s tempting Faraway Bay recipes for yourself.
In the Spotlight
Faraway Bay has been the subject of much media attention in 2009, with some of the travel industry’s best writers visiting the Bush Camp and sharing their experiences firsthand.
Extensive travel reviews were published by Qantas Magazine’s Susan Skelly, Scoop Magazine’s David Hogan and award-winning writer Stephen Scourfield from The West Australian. Read more
The Pelican Soars
The Faraway Bay team made a lot of friends in 2009, but none quite like Taffy, the Camp’s resident pelican.
He isn't fussy, but does insist on being fed fresh fish daily, which keeps the Faraway Bay team on its toes! Taffy provides endless amusement for guests who love to watch him soar overhead, and he always pays a visit to boats on their return to the bay, checking the catch. Read more
New Season Awaits
Thank you to all the guests who visited Faraway Bay in 2009. We trust the special memories of your Bush Camp experience will last a lifetime.
While currently closed for the wet season, Faraway Bay will re-open for another exciting season from April 1, 2010. Find out more about creating your own Bush Camp adventure or the exciting series of events we have planned for next year.
Activities
- At Faraway Bay, going out for the day takes on a whole new meaning. Head for the majestic King George Falls in our ocean cruiser, the Diamond Lass, or venture around in a dinghy and fish the tidal creeks.
- With pure night skies and no artificial light for hundreds of kilometers, Faraway Bay is one of the best places in the world for stargazing. A telescope at Eagle Lodge allows guests to explore the infinite beauty of the Southern Hemisphere.
- Faraway Bay is a paradise for birdwatchers. Guests delight in the daily experience of breakfast with resident Sea Eagles and Brahminy Kites, as well as a family of tiny double-barred finches. To date, more than 140 varieties of birds have been recorded.
Faraway Bay Recipe
PRAWNS ON AVOCADO SALSA
by Celebrity Chef, Pete Evans
I think this is one of the simplest and tastiest recipes I have ever come across. I had this on the menu at my restaurant Hugos Bondi for 10 years and it was the most popular item on the menu, which was fantastic for me and my chefs as it was the easiest of all the dishes to cook.
Serves 4
1 red capsicum (pepper)
2 avocados, diced
1 roma (plum) tomato, seeded and chopped
1 bird’s eye chilli, finely chopped
1 tablespoon lemon juice
1 tablespoon chopped coriander (cilantro)
1 tablespoon extra virgin olive oil
2 teaspoons diced red onion
4 teaspoons chilli oil
16 prawns (shrimp), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, chopped
Basil Oil
1 handful basil leaves
125 ml (4 fl oz/1/2 cup) olive oil
To make the basil oil, blanch the basil in boiling water and refresh in iced water. Strain the water off and ring out in a clean tea towel to remove all moisture. Blend with oil in a blender and season to taste.
Preheat the barbecue grill to hot. Cook the capsicum on a hot barbecue grill, turning occasionally, for about 15-20 minutes or until the skin turns black. Remove from the barbecue and leave to cool. Peel, seed and remove membrane, then finely dice.
Mix the avocado, tomato, capsicum, chilli, lemon juice, coriander, olive oil, onion, sea salt and cracked pepper in a bowl. Place a large cookie cutter on four serving plates. Divide the avocado mixture into four portions and place in each cookie cutter. Remove the cutters. Drizzle some of the basil and chilli oils around each plate.
Season the prawns with sea salt and pepper and cook on a barbecue hotplate until golden on one side, then turn over and cook until almost done. Add the garlic, some lemon juice and olive oil. Place the prawns onto the avocado stacks and serve immediately.
Did You Know? 
- Getting to Faraway Bay is part of the adventure! Inclusive in the price is a breathtaking scenic flight, exploring 280 kilometres of raw Kimberley wilderness.
- Faraway Bay features relatively unexplored landscape, with ancient rock art (including some of the oldest Ice Age artwork in the world), archaeological and historical sites, abundant fresh and saltwater fishing, and a plethora of unique wildlife.
- Freshly prepared gourmet meals, fine Australian wines and beers, plus all activities and guided sightseeing are fully inclusive in the price of your stay.
Faraway Fast Facts
- Faraway Bay is located on a cliff top, 280km north-west of Kununurra overlooking the Timor Sea.
- Access is by chartered light aircraft from Kununurra, Broome or Darwin, or by helicopter. From the landing strip it’s a four-wheel-drive trip to the camp.
- Construction of the Bush Camp was completed in 1996 and since then it’s won a host of WA and Australian Tourism Awards.
- Faraway Bay is an exclusive property catering for a maximum of 12 guests in eight cabins, enjoying 180-degree views of the wilderness.
For more information visit www.farawaybay.com.au
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