It doesn’t should be all billy tea and damper if you’re exploring the Northern Territory. Right here’s the most effective place for a romantic meal in Kakadu: Mimi’s Restaurant, Cooinda.
Let’s face it, ‘going bush’ doesn’t imply what it used to. I imply, you’ll be able to nonetheless seize a swag and a full water bottle, and trek into the massive inexperienced yonder if you’d like, however you don’t should.
As we journey by way of Kakadu Nationwide Park, one of the vital magnificent pure treasures of Australia and a spot we’ve been fortunate sufficient to go to greater than as soon as, Christina and I are struck by how straightforward it’s to get round.
We discover immaculate roads, clear and related signage, and—as we pull into Cooinda Lodge—the realisation that ‘roughing it’ now not must be a part of your journey vocabulary in Kakadu.
That’s to not say this isn’t wild nation or that you just gained’t expertise the Australian Outback correctly.
It’s simply simpler.
E-book your lodging in Cooinda right here.
What’s Cooinda?
Traditionally a central hub for explorers visiting Kakadu, Cooinda began out as a ’tent retailer’ in 1964. When crocodile hunter and self-proclaimed ‘bushy’ Tom Opitz, and his Londoner spouse Judy arrange store, Cooinda was little greater than a provide cease for adventurers to this distant a part of the High Finish.
Slowly, the location, whose identify means ‘pleased assembly place’ in Bininj Kunwok, developed right into a motel of types, although most travellers caught with their tents.
Today guests can (and do) nonetheless camp right here, however exploring the grounds of Cooinda, it’s clear that issues have modified past something that Tom or Judy would recognise as their pioneer whistle cease.
All the pieces—from fundamental tenting to high-end luxurious retreat-style safari lodge glamping—is on the market right here. And with that, so the meals choices are simply as wide-reaching.
From coin-op self-catering barbecues and a meals truck (truly, the fish and chips from the Too Lethal Takeaway is great) to Mimi’s Restaurant, serving a spread of bush-tucker impressed dishes, there’s one thing for everybody, which is type of the purpose of Cooinda.
As we take our seats at our fairly desk, which is laid with native flowers, a locally-made scented candle and an Aboriginal paintings tablecloth, restaurant supervisor Chon comes to indicate us some gins from Keen Distillery in Darwin.
Chef and forager Krystle-Dee Dalton talks us by way of the dishes she’s ready
The G&Ts he serves us go down a deal with, cooling our blood and awakening our palates. The Desert Lime Gin is shiny, sharp and natural although with a drive of anise flavour that I’m not so eager on, however the Kakadu Plum and Quandong Gin is sweeter with extra juniper and a floral end that’s wonderful.
Keen Distillery is essentially the most northerly distillery in Australia, simply spherical he nook from Darwin Airport. However until you’re in Darwin or Cooinda, you’re not more likely to discover these items. In actual fact Chon needed to go to Darwin in particular person to select up these bottles.
For dinner, we’re being handled to the tasting plate, which showcases the most effective of the bush tucker choices right here at Mimi’s.
It’s a beautiful medley of native meat: buffalo, kangaroo, crocodile and barramundi.
Mimi’s Tasting Plate at Cooinda Lodge
Rum Jungle Buffalo Fillet and Bush Tomato Chutney
That is the primary time we’ve tasted buffalo, and it comes as a thick-cut steak. It’s juicy and beefy, however with a barely gamey end. It’s the strong, satisfying meat I hoped it will be
Kangaroo Fillet and Mango Quandong Chutney
The kangaroo, sliced into skinny minute steaks, is delicate, surprisingly tender and has no gaminess in any respect. This actually exhibits the expertise of the kitchen
Salt and Pepper Crocodile and Lemon Myrtle Aioli
Fried in a tempura batter, the crocodile goujons are great. Deliciously chewy with a crisp coating and a lightweight, delicate flavour
Paperbark Barramundi with Combined Marinated Olives
Smoked in domestically sourced paperbark, the barramundi is unimaginable. The smoking has enhanced the sunshine flavour of the fish reasonably than overtaking it, which you’d anticipate
This all comes with a bowl of very satisfying fries and spiced slaw.
As for dessert, we’re offered with beautiful domes of panna cotta, enhance with candy fermented native bush apple and a pointy dusting of powdered Kakadu plum.
What’s the remainder of the meals like at Cooinda?
Whereas we’re right here, Christina and I get an opportunity to attempt the entire meals shops, together with the particular menu that Head Chef Phillip Foote creates each once in a while. It’s nicely price having if there’s certainly one of these menus accessible if you’re right here.
For us, it’s the Style of Full Moon menu, which is a riff on our tasting plates and with full servings reasonably than the small parts we had.
As we talked about earlier, the fish and chips (and the crocodile tacos Christina orders) from the Too Lethal Takeaway meals truck is to die for, however the absolute standout for me is my dinner from the Barra Bar and Bistro.
The diner facet of Mimi’s (you order from the kiosk outdoors reasonably than a la carte desk service inside), the Barra Bistro has most of the pub classics on its menu.
My rooster parmie burger is sort of presumably the most effective rooster burger I’ve had. Crisp crumbed tender rooster, completely melted oozy cheese, a beneficiant serve of pickles, creamy tasty slaw and a bun that may in some way maintain all of it, plus an enormous pile of fries—I’m in heaven.
Of all of the issues we have been anticipating to be impressed with on this journey of a lifetime to Kakadu, the meals has stunned us.
I’m not saying solely come to Kakadu for the meals, however if you do come right here, you may as nicely depart your billy tea and your damper package at dwelling!
