Sourcing local ingredients for the menus at Longitude 131° in the remote Australian outback would appear to be a significant challenge for a chef heading up one of Australia’s most luxurious lodges.

However, this seemingly harsh environment is in fact abundant with native produce. Grasses, plants and berries thrive and have been sourced by local Indigenous Anangu people for eons as ingredients for menus and bush medicine, and they’re not found anywhere else in the world.

The Indigenous Anangu people are the traditional owners of the land surrounding Uluru-Kata Tjuta, custodians of one of the oldest living cultures in the world. They continue to preserve their age-old traditions and heritage today, including those related to local bush ingredients.

Longitude 131°’s Executive Chef Mark Godbeer and his culinary team have a passion for translating this desert experience to the plate, where flavours and techniques found in Anangu culture are woven into the menu. A modern take on the use of wild spices, muntries, quandong and native berries is paired with premium produce sourced from around the country to offer even the most seasoned guests a unique taste of Australia.

A selection of select, sustainably-produced ingredients such as Cape Grim beef from Tasmania, Kangaroo Island honey, Murray River sea salt, South Australian king prawns and Davidson plums from the Daintree Rainforest are brought to the Red Centre and seamlessly combined with the local flavours and textures of the Australian bush. In this way, guests dining in the Dune House restaurant at Longitude 131° experience the flavours of Australia with a view to the country’s spiritual heart, Uluru.