top of page


Escape to the desert with Ben Shewry and Duncan Welgemoed

Experience a culinary overnight adventure to the rugged, red soils of South Australia's Coober Pedy.

By Liz Elton


Tasting Australia Airlines have teamed up with renown Austrealian chefs Ben Shewry (Melbourne’s Attica) and Duncan Welgemoed (Adelaide's Africola) to create a once-in-a-liftetime travel experience. Departing from North Adelaide, you will be flown to the iconic town of Coober Pedy for an overnight stay in either above or below-ground accomodation.

After disembarking from your fight - having been showered with champagne and delicious snacks, of course - you will be joined by former AFL player turned indigenous food entrepreneur Daniel Motlop, as well as South Australian Museum head of humanities Professor John Carty, who will share their extensive knowledge of the remarkable location.

The flavours you will experience over the weekend will be inspired by the frontier town and its history, Saturday’s dinner being a bespoke menu created by Shewry and Welgemoed, located at the Big Winch Café, a landmark attraction for locals since it was first built in the early seventies.


Attica's Ben Shewry (top) and Africola's Duncan Welgemoed will be creating a bespoke menu.

The second day of your escape will take you to the Kanku-Breakaways Conservation Park, where the ochre soils of Coober Pedy can really be appreciated as they contrast with the wide blue sky of the open landscape. Lunch will then be served, taking place in the underground Serbian Orthodox Church Hall – a unique location that serves as a fitting end to your culinary adventure.


Coober Pedy's Arkaroo Rock (top) and Opal Museum.

For more information and to book your spot, visit Tasting Australia.

Words by Liz Elton. Images courtesy Tasting Australia Airlines.

Want more travel from Eatable?

Buy Eatable the magazine now, in print and digital
eatable magazine italian pasta recipes4.jpg
bottom of page