Uluru: Native flavours and bush tucker are inspiring chefs everywhere

Produced in association with Ayers Rock Resort and Tourism NT.

Some 25 years ago, Ayers Rock Resort launched what would become an iconic outdoor desert dinner. The first idea for Sounds of Silence was to serve a casual stand-up buffet among the shaggy desert she-oaks as guests admired Uluru glowing red in the sunset. But after test runs, diners suggested something a little different. Why not make it more like a formal restaurant, complete with white linen-covered tables, chairs, crockery and glassware? Their suggestion proved a winner.

The first menus focused on serving up the Northern Territory on a plate: emu, kangaroo, camel, crocodile, barramundi and the like. Those barbecued bush meats are still served but these days the menu reads more like that of a Michelin-starred fine diner.

After a rejig in honour of the anniversary, today's diners start with nibbles such as smoked kangaroo with native pepperberry yoghurt, and poached prawn, sea parsley and finger-lime aioli buns. After soup and damper, guests select from a bush tucker-inspired buffet that includes barramundi with lemon myrtle cream, and native dukkah-crusted kangaroo with organic quinoa. For dessert, there's desert lime cheesecake, quandong and apple crumble, and chocolate and wattleseed slice, all enjoyed by the soft glow of lantern light.