Foraged, Fired and Farmed Lunch

Set in the newly renovated historic barn at Binna Burra Lodge, this long lunch celebrates wild flavours, locally farmed produce, and the art of cooking over fire.

Enjoy a drink on arrival and a beautifully styled grazing table featuring foraged and hunted ingredients such as pickled and roasted wild mushrooms, edible herb salads, saltbush chips, sea vegetables, local cured meats garnished with mealworms, macadamia nuts, green tree ants, and artisan cheeses paired with Kakadu jam. Each ingredient is carefully selected and accompanied with its backstory, offering an opportunity to discover unique flavours.

At the live charcoal pit, watch as chefs prepare hot corn on the cob rubbed with native spices, served with local chutney, and fired local beef brisket, sliced straight off the smoker and placed in a fire-warmed roll.

Finish your experience at the sugar stick fire station, where marshmallows of all shapes and sizes await roasting, ready to be topped with an assortment of sweet garnishes.

Set against the stunning backdrop of Woonoongoora – Lamington National Park, this long lunch is a true celebration of nature’s bounty, fire cooking, and the rich food culture of the Scenic Rim.

Additional locally supplied wine and drinks will be available for purchase at the event.