THE Ceduna Foreshore Hotel and executive chef Graeme Cutts hosted a Bush Food Night on Thursday, August 14 where locals enjoyed an interactive tasting and presentation of wild foods.
The night was based around natural and native ingredients from Australian cuisine and showcased how it can suit modern life and be available to anyone who wants to expand their palette.
The evening was created by executive chef and food entrepreneur Graeme Cutts and guests were spoiled with canapes on arrival, a selection of entrees and main meals.
"We had wallaby, kangaroo and crocodile, camembert cooked in bark, all in sharing platters for guests to get amongst the experience of enjoying these fantastic flavours," Mr Cutts said.
"I wanted the locals to be exposed to touching, smelling and tasting food in an interactive and fun way with friends and family, I like to let food be the hero."
More than 45 guests attended and found a new appreciation for what Ceduna could offer.
Mr Cutts has his sights set on three themed food experiences every year to expose Ceduna locals to French, tapas style, Italian and other exotic foods.
"We have the view, the produce, what more do we need to have locals enjoy the best dining experience possible?" Mr Cutts said.
"The pub is the guts of this community and we want it returned to that, so through these dining experiences I think we can do that."
The Ceduna Foreshore Hotel's Murat room was filled with Aboriginal music while paintings and artefacts were provided by Pam Diment from Ceduna the Aboriginal and Arts Centre.
Graeme Cutts has made it his mission to unite the local community through food and promote this oasis in the middle of the dessert.
"I want to inspire people through food, this town needs a bit of fun and we can provide that here, I want the community to be proud of where they live," Mr Cutts said.