An authentic slow food experience
Our Rainforest Bounty Slow Food Experience begins by awakening your senses with a delicious home-baked morning tea and local cheese platter followed by gentle stroll along the Johnstone River to harvest seasonal native ingredients and view our incredible local wildlife.
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 10 places, it is important to book ahead to avoid disappointment.
Our paddock to your plate
Our sustainable, river-fringed native rainforest and gourmet cooking school is the picturesque setting for your Rainforest Bounty Slow Food Experience. Overlooking the Johnstone River, just a five (5) minute drive from Malanda on Queensland’s Atherton Tableland, in Northern Australia, this authentic local food experience is offered by Dr Geraldine McGuire and the Rainforest Bounty team.
Geraldine is an Environmental Scientist and talented cook who has lived, worked and travelled extensively throughout Asia, the Pacific, Europe and the Middle East.
The native rainforests have been preserved along the banks of the original property which was cleared in the 1930’s for dairy farming by the Lindsay family. The 177ac acre property has been lovingly restored 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 and many of these ingredients are incorporated into the cooking classes and condiments.
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 river-side pavilion with views over the Johnstone River and the sound of birds and flowing water creating a peaceful ambiance.
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