Q: James, you’re a regular visitor to Bamurru Plains. What is it about the place that you love so much?
A: For me it’s the vastness. Being that remote feels like you’re one of the only people to set foot in an untouched wilderness. I love that feeling and I love the discovery and the abundance of seasonal ingredients.
Q: How much fun is it putting dishes together with locally sourced produce and native ingredients?
A: It’s amazing. Each time I go I discover new and exciting ingredients to cook with.
Last year we pulled some of the largest mud crabs I have seen in years out of the Mary River System, caught some stunning barramundi in the wetlands and harvested lotus seeds for making bread over coals.
James Viles (right) tasting local produce
Q: Do you have a favourite dish that you will be showcasing during the culinary safari?
A: I would have to say our Native XO chilli mud crab. The crabs are full of meat, we make an XO sauce from some native ingredients and cook the crab in it. It’s served with hand pulled noodles.
Q: What do you hope visitors will take away from their experience with you?
A: I always hope they get to reconnect with mother nature, like I do. To go away feeling a sense of connection and learn from the ingredients that are part of our country’s DNA.
Especially guests from overseas. To truly see and be immersed in Australia’s quintessential environment, eat from the land and meet new people is very special.
Q: Why is maintaining a sustainable and respectful food culture important to you?
A: I have always believed in take what you need and only take in season. The Top End Safari at Bamurru is a notion of what that looks and tastes like. It’s cooking from the land and the sea, and the menus are made around that specific time.
Q: Why do you think culinary tours such as this one are so popular with travellers right now?
A: People want an authentic approach. We are conscious eaters, who want to connect with people and place. We are hungry to learn, discover and grow while maintaining a minimal footprint.
These sorts of culinary tours are few and far between. Bamurru has pioneered this in a remote part of Australia that you would not witness, unless you are part of it.
The three-night, four-day ‘Wild Tastes of the Top End’ takes place from June 16-19 and is priced from $6,275 per person twin share in a Safari Bungalow.
