An authentic slow food experience
Our Rainforest Bounty Slow Food Experience begins by awakening your senses with a gentle stroll through our luxuriant native fruit orchards and kitchen gardens to harvest seasonal ingredients.
The hands-on cooking class that follows shows you how to bring out the unique flavours of Australian rainforest fruits, with your day culminating in a sumptuous lunch to share the results of our endeavours.
Calendar and Bookings
With each course limited to 8 places, it is important to book ahead to avoid disappointment.
Our paddock to your plate
Our sustainable, farm-based native rainforest fruit orchard and gourmet cooking school is the picturesque setting for your Rainforest Bounty Slow Food Experience. Located adjacent to the Wet Tropics World Heritage area, just a 15 minute drive from Malanda on Queensland’s Atherton Tableland, in Northern Australia, this regional food experience is offered by Dr Geraldine McGuire and her husband Atherton (Athy) Nye.
Geraldine is an Environmental Scientist and talented cook who has lived, worked and travelled extensively throughout Asia, the Pacific, Europe and the Middle East. Athy, a fifth generation decedent of John Atherton after whom the Atherton Tableland was named, is President of the local Eacham Historical Society and an avid collector of Australian art collector.
The native orchards have been established on the original site of a miner’s homestead lease which was cleared in the 1950’s for dairy farming. The 80 acre property, called ‘Oak Grove’ after the abundance of local Oak species, has been lovingly reforested over the past 20 years and incorporates a mixed rainforest habitat, a timber plantation, fruit orchards, and vegetable and herb gardens. The latter have been grown using organic principles, ably assisted by a flock of Rhode Island Red chickens and Pekin ducks.
We offer an authentic “paddock to plate” experience which incorporates seasonal rainforest fruits and Rainforest Bounty gourmet condiments together with heirloom varieties of fruit and vegetables in our cooking classes. We also source ingredients from local organic farmers, fishermen, gardeners and artisanal producers.
Our cooking classes are held in a spacious modern farm house with views of Queensland’s two highest mountains, Mt Bartle Frere and Mt Bellenden Ker.
Participants are guided through the recipes by Geraldine who developed her knowledge of the ingredients and cooking processes from traditional cooks and chefs around the world. Geraldine incorporates this artisanal knowledge into a fusion cooking style using Australian native fruits with local organic meats, wild caught local seafoods and traditional ingredients