Carnarvon | Wednesday 26 August 2026
Stories Shared Around the Fire
As the fire glowed and the desert sky darkened over Gwoonwardu Mia, Fireside Yarns brought guests together for one of the 2026 Festival’s most meaningful evenings.
Led by renowned chef and storyteller Paul Iskov, together with Mark Attard, the experience celebrated the Real Futures Hospitality Program students as they reached the final chapter of their training journey.
With students helping to shape and prepare the menu, the evening brought together Indigenous knowledge, native ingredients, storytelling and contemporary dining in a way that was deeply connected to place.
Stories of land, sea and culture unfolded throughout the evening, creating space for guests to connect with the region through food, conversation and shared experience.
Raw. Powerful. Unforgettable.
Menu:
Amuse Bouche – Upon Entry
Local Spanish Mackerel Gravlax with bush flavours on chilli pickled lettuce with Geraldton Wax emulsion
Entrée – Grazing:
Oyster Shucking Station – Freshly shucked Oysters with native dipping sauces
Cured Kangaroo fillet, smoked Carnarvon eggplant, coastal herb gremolata
Spiced local cauliflower spring rolls, Macadamia satay dipping sauce
Main Course:
Slow braised beef shortrib, saltbush & pepperleaf polenta, jus
Sides:
Firepit pumpkin
Charred peppers
Sauteed beans
Bush Damper, honey butter
Dessert:
Fingerlime set cream with fired figs
Chocolate wattleseed tart with grapefruit jelly
Profiterols filled with mango custard, topped with roasted
macadamia nuts and saltbush caramel sauce