When it comes to memorable dining in Uluru, few experiences compare to enjoying a four-course dinner beneath the stars at Tali Wiru, watching the sunrise over an Outback breakfast at Sunrise Journeys, or savouring a multi-sensory meal during the Field of Light. But if your trip to the Red Centre is still on the horizon, you can bring a taste of Uluru into your own kitchen in the meantime.

To help you stay connected to the flavours of the Outback, we’ve curated a collection of recipes from the talented Executive Chefs and mixologists at Ayers Rock Resort. These dishes and drinks are inspired by the native ingredients and bold culinary traditions of Central Australia. While the views from your window might not match the majesty of Uluṟu-Kata Tjuta National Park, the flavours just might transport you to the Red Centre. So grab your apron, and let’s start cooking your very own Uluṟu-inspired meal at home.

 

This flavour-packed appetiser is the perfect addition to any meal or a delicious standalone snack when you're craving something special. Featuring hearty Turkish bread brushed with rich garlic butter and paired with creamy hummus, it's a simple yet satisfying dish that brings bold, comforting flavours to your table. Whether you're hosting a gathering or preparing a light meal at home, this easy Outback-inspired appetiser is sure to impress.

Ingredients

Chickpeas 300g
Confit garlic 70g
Tahini 37g
Olive oil 65ml
Salt 10g
Wattleseed 10g
Lemon juice 70ml

Garlic Butter Ingredients

Butter, softened 1 cup
Minced garlic 1 Tbs
Grated Parmesan cheese ¼ cup
Garlic salt 1 Tbs
Italian seasoning 1 tsp
Ground black pepper 1/2 tsp
Ground paprika ¼ tsp
Turkish bread 1 loaf

First, prepare the garlic butter

• In a small bowl, combine softened butter, minced garlic and parmesan cheese.
• Season with garlic salt, Italian seasoning, pepper and paprika.
• Mix until smooth. Spread on Turkish bread. Tip: Place remainder of butter into greaseproof paper, roll into a log, twist ends of paper and store in the freezer.

Next, make the hummus

• Drain chickpeas from tin and place into a food processor with all hummus ingredients.
• Blitz together until required texture. Adjust seasoning if required.
• Sprinkle wattleseeds on top of buttered Turkish bread and bake in the oven until desired crispness/colour. Once cooked, cut into 8 pieces and arrange on a plate. (If you’re having trouble locating wattleseeds, freshly ground coffee beans are a suggested substitute.)
• Garnish with a sprinkle of fresh micro herbs.
• Serve wattleseed hummus on the side.

 

Wild Mushroom and Warrigal Greens Arancini is a delicious fusion of Italian tradition and native bush ingredients. These golden, crispy rice balls are filled with earthy wild mushrooms and nutrient-rich Warrigal greens. Perfect as a standout entrée, side dish, or hearty snack, this modern take on the classic Italian arancini recipe brings a taste of the Australian Outback to your table.

Serves 6-8

Ingredients
Risotto rice 1kg
Wild mushroom (dried) 300g
Mushroom stock (made from soaking dried mushrooms) 325g
White wine 150ml
Fine diced brown onion 1ea
Warrigal greens 300g
Eggs 5ea
Thickened cream 125ml
Full milk 125ml
Plain flour 1cup
Bread crumb 1cup
Vegetable oil 25ml
Parmesan cheese (grated) 50g
Minced garlic 2Tbs
Bay leaf 1ea

Method

• Soak dried mushroom in warm water until soft texture, strain and separate mushrooms and liquid (stock)
• Roughly chop the mushrooms
• Chop warrigal greens and sautéed in a hot pan with oil until al dente
• Bring mushroom stock to simmer
   

Make the Risotto

• In a pot sauté the onions with oil until translucent – med-low heat
• Add garlic and cook out med-low heat (you don’t want to brown or burn the garlic)
• Add rice and sauté at low heat until the rice becomes slightly translucent
• Add the with wine and cook until reduced
• Add mushroom stock while gently mixing the rice
• Once all stock is absorbed season with salt and pepper
• Add the mushrooms and the warrigal greens
• Add parmesan cheese and season with salt and pepper to taste
• Cool down the rice

 

• Once cold, shape the rice into golf ball sizes
• Bread the rice by rolling it into flour, egg (whipped) and bread crumbs
• Deep fry until a golden brown colour
   

Serving Tip: Traditional Italian arancini are often paired with a rich Napoli sauce and a sprinkle of parmesan cheese. For an Australian-inspired twist, serve your arancini with a zesty aioli, an easy alternative that complements the earthy flavours of native ingredients.

 

Slip into holiday mode with this refreshing Outback-inspired cocktail, perfect for any occasion. Whether you’re pairing it with a vibrant meal under the stars or enjoying it as a relaxing nightcap, this easy Australian cocktail recipe is a delicious way to unwind. Featuring bright, seasonal flavours and a crisp finish, it’s the ideal drink to capture the essence of a laid-back Red Centre getaway, no matter where you are. Shake one up at home and bring a taste of your Uluṟu adventure to your glass.

 

Ingredients and Bar Equipment
Rocks Glass
Ice
Green Ant Gin 30ml
Sweet Vermouth 30ml
Bitter Orange 30ml
Orange
Knife & Chopping Board

Method

• Fill glass with ice
• Measure 30ml Green Ant Gin, 30ml Adelaide Hills Bitter Orange, and 30 ml Sweet Vermouth into rocks glass
• Slice an orange to cut a wheel
• Sip gently

 

Signature dining experiences at Ayers Rock Resort offer a memorable touch to your stay in the Spiritual Heart of Australia. Start Planning your Uluru culinary journey today.