Although the Northern Territory is not often thought of as a culinary destination, it appears that could be changing.
A three-day luxury food and wine package to Cicada Lodge in the Top End has sold out in less than 48 hours. The experience will be presented by renowned Indigenous chef Mark Olive and top wine critic Jeremy Oliver.
“The response to our food and wine product has been incredible,” Cicada Lodge chief operation officer Sveva Falletto said.
“With little or no marketing, just focusing on our website and a database of past customers the package was snapped up in less than 48 hours”.
Set against the backdrop of Nitmiluk National Park, the three-day event will explore the food and wines from Australia’s most renowned wine regions and includes a five-course degustation menu created by Olive and hosted by Oliver.
Also on the agenda is a cooking masterclass incorporating produce and native flavours from across Australia.
Accommodation is provided by award-winning Cicada Lodge, with Nitmiluk Tours taking guests on an exclusive cruise on Nitmiluk Gorge, and an exhilarating scenic helicopter flight over the first eight gorges of the river system.
Growing awareness of Australia’s food and wine tourism offering has been a priority for Tourism Australia in recent years.
Since the start of the Restaurant Australia campaign in December 2013, food and wine spend has grown over $1 billion ($1.03 billion or 24.6 per cent).
Food and wine now accounts for one in five dollars spent by international tourists in Australia.