The Durack Homestead Dinner situated close to Lake Argyle, about an hour's driver from Kununurra, is a highlight of the 10-day Argyle Diamonds Ord Valley Muster. Limited to just 85 people, diners were treated to a sumptuous feast and an audience with chef and MKR judge Colin Fassnidge.
Canapés were served as the sun set, then chef Colin Fassnidge with MC Jordan Bruno, who was a MKR semi finalist in 2016, welcomed guests as they took a seat on one of the four long tables.
After mains, story teller Wendy Carter had the guests hanging off her every word as she talked about the history of the Durack Family and the Homestead, which was the location of the dinner.
Chef Colin Fassnidge interacted with guests through out the night, bringing food to the table and answering questions in a Q&A session.
The evening is best described as magical - from the scenic drive across stunning Kimberley country to reach the Durack Homestead, to the beautiful outdoor setting dressed with festoon lights, and the delicious food designed to be shared and entertaining commentary.
The Durack Homestead Dinner sells out quickly every year, this year was no exception.
Entree (individual plates): Poached pork fillet with pearl barley and wilted greens (individual dishes)
Main (share platters):
Whole baramundi with citrus, ginger and lemongrass broth, lime leaves on coal BBQ;
Braised lamb shoulder with chimicurri salsa
King brown mushroom with pickles, parmesan and wild rocket;
Watermelon, pea, feta and fennel salad
Slow roasted carrots
Colcannon (Irish potato dish)
Dessert (shared): Roasted local fruit (pineapple, pear, and paw paw) with ginger creme fraiche
FOOTAGE & HIGH RES PHOTOS
Short individual clips of the dinner including an exclusive interview with Colin Fassnidge - contact Dianne Bortoletto