The award-winning, gourmet camp oven feast in Western Australia’s Kimberley region is something you need to experience at least once in your life.

The crackling of outdoor fires, the flavours of the outback singing on the palate, a thousand stars above. Little wonder the Gourmet Camp Oven Experience in Kununurra in Western Australia’s East Kimberley has been crowned the Best Tourism Restaurant in WA for two consecutive years.

Returning in April 2026, the outdoor feast is a four-course celebration of Australian ingredients cooked over coals – from lemon myrtle and pepperberry to barramundi and crocodile – taking place within a secret off-grid Kimberley setting. The small family business will soon fly to Perth as Western Australia’s official nominated representative for two categories at the National Tourism Awards: Food Excellence and Best Tourism Restaurant in Australia. 

“To stand alongside the best tourism restaurants in the country is an incredible honour – not just for us, but for regional Western Australia and the East Kimberley," says chef Josh Melville, who created and hosts the dining experience alongside his wife, hostess and sous chef Tamsyn. 

The family-run company in remote WA grew out of the couple’s deep passion for food and nature, and operates seasonally to allow for land regeneration, firmly sticking to ‘leave no trace’ principles.

“If our journey helps shift perceptions about what regional Australia can deliver – and inspires other operators to innovate sustainably and confidently – then that is perhaps the most meaningful outcome of all," says Melville.

The setting

Part of what makes the Gourmet Camp Oven Experience so special is its setting. A maximum of 24 guests are picked up from their accommodation in Kununurra and taken to a secret Kimberley location amid jagged red cliffs and breathtaking boab trees. The location is off-grid and 100 per cent solar powered, with dishes cooked over locally sourced Indian sandalwood offcuts that would otherwise go to waste.

As the sun sets, the rocky horizon transforms into a multi-hued melting pot of hibiscus pink, plum and amber – before the stars settle in. Guests bask under the warm glow of solar-powered chandeliers, with live music adding to the magic.

Australian Traveller print editor Imogen Eveson says the experience was an unexpected highlight of her Kimberley trip three years ago.

“I was whisked to a hidden location in Kununurra at sunset and didn’t quite know what to expect," she recalls.

“The tone was set when I was welcomed by a red carpet rolled out under a majestic boab tree. What ensued was an evening of fine dining, music and creativity under the Kimberley stars. It was pure magic. Bonus points for the quirky touches – like the ‘loo with a view’, which made for the most scenic toilet break I’ve ever had!"

The food at Gourmet Camp Oven Experience

The culinary experience exceeds expectations with bright local flavours that tell stories of the outback. The feast kicks off with Top End saltwater crocodile cooked over open flames and elevated with lemon myrtle, wild hibiscus jam and Ord Valley dill. Then comes a potato rosti and wild-caught barramundi stack flavoured with saltbush and pepperberry, and served with Ord Valley tomatoes, Kimberley honey drizzle and balsamic glaze.

The main? Crispy pork belly that’s slow-cooked in the camp oven and smoked over local Indian sandalwood embers. It’s accompanied by a vibrant mango sauce, basil-infused damper and melon topped with a Kununurra lime dressing. For dessert, expect a warm Ord River rum and chocolate brownie with vanilla bean ice cream, oozy salted caramel sauce and wild rosella – sprinkled with powdered boab pith. If you’re salivating, you’re not alone.  

Sustainability at the core

Gourmet Camp Oven Experience is completely solar powered, demonstrating that premium hospitality and environmental responsibility can go hand in hand.

Melville emphasises that the experience’s National Tourism Awards nominations carry enormous significance for not only the business itself but the local community, especially given its remote location. “It validates the idea that world-class culinary experiences don’t need to exist in metropolitan centres to be influential. They can be built in regional communities, powered by collaboration and commitment," he says.

“Importantly, this recognition reflects more than just the dining experience itself. We prioritise local supply chains, support neighbouring tourism operators and ensure any suitable leftover food is donated to the local community food shelter. For us, success is measured not only in guest feedback and awards, but in the positive contribution we make to the region that supports us."

The details

Experience: Gourmet Camp Oven Experience
Location: All tours depart from your Kununurra hotel or caravan park, from where you’ll be taken to a secret outback location
Duration: Approximately three hours
Price: $225 for adults, $165 for children (4–12)
Availability: Six nights a week, booking in advance is recommended
Dietaries: All dietary requirements can be catered for