It was such a pleasure to cater for a women’s business event at the beautiful Little Desert Lodge. Nestled in the heart of nature, the lodge offers a unique experience with its stunning surroundings, abundant wildlife, and a deep connection to the land.
A NEW KITCHEN FOR A NEW CATERING GIG
The team—Vicki, Mick, and Sean—were incredibly accommodating, allowing us to take over their kitchen space. I know it’s not always easy to let an outsider into your workspace, but their warm welcome made all the difference.
They had recently upgraded their kitchen with a top-of-the-line 23 k oven, and oh my goodness, what a dream it was to work with such a magnificent piece of equipment! And of course, there was a dishwasher, and we all know that I’m a big fan of a dishwasher. However, once I started moving around the kitchen, I noticed that its layout wasn’t the most ergonomic. The flow wasn’t natural, and there were a few moments where I found myself backtracking, which can add up over time. This isn’t a reflection on the wonderful lodge team but rather a challenge of the kitchen’s design. I truly feel for them working in that space day in and day out.
Over the three days, we prepared a range of meals that celebrated some of the oldest ingredients native to the country. The feedback was fantastic, and it was such a joy to see everyone enjoy these flavors. Muntries, which grow naturally in the lodge’s surrounding area, were a particular highlight. In the evening, stepping outside to see the kangaroos grazing under the stars was a magical end to each day.
The drive home, though, was a different story. Nighttime brings out more wildlife onto the roads, and what would normally take 40 minutes ended up taking nearly an hour. I can’t understand why some people choose to speed and don’t slow down to protect our wildlife. So many beautiful animals are out there, and it’s heartbreaking to think about the dangers they face from careless drivers.
Here are the menus we served:
DAY 1 DINNER
- Chicken warrigal cacciatore on creamy polenta
- Mountain pepper beef bourguignon with bush-herbed mash
- Roasted vegetable risotto (Vegetarian)
DESSERT
- Strawberry gum semifreddo with Davidson plum
- Muntrie clafoutis
DAY 2 (SUPPER)
- Herbed garden soup
- Wattleseed damper
- Stir-fried vegetable rice
- Mini chocolate cakes
DAY 3 (MORNING TEA, LUNCH, AND DINNER)
MORNING TEA
- Strawberry gum scones with quandong and muntrie jam
- Saltbush arancini
- Apple and muntrie cake
LUNCH
- Wattleseed damper with native thyme butter
- Vegetable tamarind curry with rice (Vegan, Vegetarian, Dairy Free, Gluten Free)
- Warrigal greens and vegetable frittata (Vegetarian, Gluten Free)
- Lemon myrtle chicken skewers
- Saltbush lamb sliders
DINNER
- Irish soda stout bread and saltbush bread with bush dukkah and Dimboola Olive Estate oil
MAIN COURSE
- Duck with bush-herbed mash, quandong sauce, wattleseed carrots, and sautéed warrigal greens
- Fish with Geraldton wax sauce, pearl couscous, roasted pumpkin and cauliflower, bush dukkah, and rocket
DESSERT
- Dessert plate: lemon myrtle tart, blood orange cake, and strawberry gum ice cream
