Northern Territory's fine dining on par with the best nationally 


Finalist and guests of the first Culinary Challenge for the NT were treated to a mouth-watering dinner at the Award’s presentation dinner held at Skycity last week.

Charles Darwin University’s T Y Lee, Coordinator, Commercial and Asian Cookery, said the Culinary Challenge is an annual showcase of local culinary talent, fresh local produce and a chance to promote the Territory’s growing hospitality industry.

As the founding President of the Culinary Federation, Northern Territory Chapter, Mr Lee wants to challenge the chefs of the NT in creating cuisine with uniquely Territorian ingredients.

“One of the aims of the Culinary Challenge is also to raise the industry to the forefront, with many opportunities for business partnerships in the Territory,” Mr Lee said.

“Entrants into the Culinary Challenge had to prepare and serve an ingredient that had been produced, grown or caught in the Territory. Anonymous judges then sampled the ingredient in accordance with strict criteria,” he said.

At the presentation dinner, awards were presented to each category winner.

The winners were:

  • Mud Crab - Hanuman
  • Gold Band Snapper - Skycity Evoo
  • Camel - All Seasons Oasis
  • Buffalo - Airport Resort Essence
  • Fruit and Vegetables - Frontier Hotel Darwin
  • Establishment Award for overall Territory Culinary Challenge - Airport Resort

CDU’s cookery students’ fine meals can be experienced at the Karawa training restaurant, Palmerston Campus.

Karawa is fully licenced and open on Tuesday, Wednesday and Thursdays. Booking are essential on 08 8946 7904.