Degustation dining experience serves up magic in the mulga
Dinner guests were treated to the finest produce from across South West Qld
South West Queensland has officially stepped into the foodie arena with the region hosting a first ever dining experience last week featuring a high-end menu inspired by the finest local produce.
The South West Queensland Organisation of Councils (SWQROC) well and truly took its board meeting dinner to the next level with event sponsor Bengal Energy helping to deliver a taste sensation seven-course degustation menu at the Eromanga Natural History Museum.
SWQROC Director and Quilpie Shire Mayor, Stuart Mackenzie said the Shire was proud to host the Board and invited guests who travelled from the meeting in Quilpie to the museum to enjoy an evening of discovery and delights.
Cr Mackenzie said: “Travelling in the south west of Outback Queensland has long been an opportunity to discover our outstanding produce. You can tuck into a great steak in Roma, sip on a sensational chardonnay in St George, land your own Murray cod in Cunnamulla, enjoy lashings of fresh honey in Thargomindah and so much more.”
“This was a fantastic opportunity to bring together all of these elements and deliver an exceptional showcase that our produce, industries and region deserves, and this is just the tip of the iceberg.
“This dining experience has set an incredible benchmark for what we can achieve. Not only with our world class produce and experiences, but also the talent and facilities that we have locally. This is another step in showcasing South West Queensland not only as a fine food experience but as a leading destination for tourism and business alike.
“We’re continuing to break down outdated perceptions of cultural experiences in Queensland’s outback - from degustation menus to Opera Queensland under the stars and Music in the Mulga, to art exhibitions and the Queensland Music Trails coming up next year - there is so much more to explore.”
“As a leader in this community, I am proud to host the event and thank our sponsor Bengal Energy for getting behind it. Chef Fiona Ferguson, the Museum, our councils and producers have delivered totally beyond expectation and absolutely blew the guests away. I look forward to the next event,” Cr Mackenzie said.
The seven-course degustation menu was developed with meticulous detail by home-grown chef Fiona Ferguson, crafting a passion for the region and its produce into every bite.
Chef Fiona Ferguson (centre) with her assistants Adam Murray and Joanne Pegler
Fiona said she worked with each of local council areas in the months leading up to the event to identify produce and dishes that would not only represent the region but take the dining experience to the next level.
“It’s been a privilege to showcase the amazing and somewhat surprising produce of South West Queensland. It’s been a lot of fun sourcing and organising the menu with a lot of work behind the scenes from people across the region.”
“I’m proud that we have been able to deliver something that can inspire future events that will promote and create opportunities for the south west and across Outback Queensland,” Ms Ferguson said.
Eromanga Natural History Museum Operations Manager and event emcee Corey Richards said the striking architecture of the Museum provided a stunning backdrop with abundant local wildflowers adorning the tables and surrounds.
“This was a first time for many of the group to visit the museum. We were pleased to offer a private tour ahead of dinner so guests could see firsthand our internationally recognised facilities and plans to continue to grow as an asset for Australian tourism.
“While being remote can deliver some challenges, yet again we have shown the high standards we can deliver for our region’s guests. A bit like our famous dinosaurs and opals, our dining experiences and produce have been here waiting to be unearthed and elevated as the amazing gems that they are,” Mr Richards said.
Find out more about experiencing South West Queensland at www.southwestqueensland.com.au/beourguest
Find out more about the museum at https://enhm.com.au
Media contact: Aleisha Domrow - 0423 116 865
South West Queensland Regional Degustation Menu
The home of Australia’s largest dinosaur and multi-award-winning tourism destination, Eromanga Natural History Museum can now add foodie destination to its list of achievements after hosting the first seven-course regional degustation menu.
Course two: Murray Cod Mousse - Crispy Skin
Course seven: Layered Lemon Myrtle Cheesecake
ONE Beef Carpaccio – Cipiani Sauce
Thinly sliced, lightly seared eye fillet (Congie Station via Quilpie Butchery) smoky peppered crust. Lightly drizzled lemon and olive oil (Sommarvia Olives, Charleville). Rocket salad, honey (JP Bees, Thargomindah), red onions and parmesan wafer.
TWO Murray Cod Mousse – Crispy Skin
Murray cod (Condabilla Fish) creamy mousse topped with yabby tail. Garnished with pickled cucumber, radish and fresh dill, verde sauce.
THREE Oxtail Claire
Clear broth (Congie Station via Quilpie Butchery). Served with a crusty sourdough (Charleville Bakery) and whipped bone marrow.
FOUR Goat Curry
Succulent goat (Channel Country Red’s), slow cooked with herbs and spices on a bed of pilaf rice. Topped with labneh – homemade herbed cream cheese, spicy eggplant chutney, and mini poppadum.
FIVE Water melon, lime, mint granita
SIX Saltbush Rack of Lamb
Saltbush rack of lamb (Dunwold Saltbush Lamb via Maranoa Meats, St George), red wine jus (Riversands Winery, St George – Western Rivers Run Shiraz), cauliflower puree, honey carrots and mint oil.
SEVEN Layered Lemon Myrtle Cheesecake
Wattle seed cream, quandong compote, with shortbread disc topped with chocolate moulded Cooper the Titanosaur (ENHM), mini meringues and black berries.
FINISH
Date liqueur (Outback Date Farm, Charleville) or Black Magic Vintage Fortified Port (Riversands Winery, St George).