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.
With each course limited to 12 places, it is important to book ahead to avoid disappointment.
Visit the bookings page to check availability.
Alternatively, you may like to purchase a Cooking School Gift Voucher.
Our river-fringed native rainforest and peaceful River Pavilion is the picturesque setting for your Rainforest Bounty Gourmet Food Experience. Overlooking the exquisite 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 the highly experienced Rainforest Bounty team including prize winning head chef, Phil Mitchell.
Dr Geraldine McGuire , the Founder is an Environmental Scientist and talented cook who has lived, worked and traveled extensively throughout Asia, the Pacific, Europe and the Middle East. She shares her favourite fusion recipes with you during this relaxing and fun-filled day.
The native rainforests have been preserved along the banks of the original property which was cleared in the 1910's for logging and 1930's for dairy farming by the Battle and Lindsay families. The 177 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 a unique "forest to fork" experience which incorporates seasonal rainforest fruits and Rainforest Bounty fruits and 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 the Rainforest Bounty team, using recipes Geradine's recipes which were developed with the knowledge from traditional cooks and chefs around the world. Geraldine incorporated this artisanal knowledge into a fusion cooking style using Australian native fruits with local organic meats, wild caught local seafoods and traditional ingredients.