Sitting under the vast, glittering canopy of the Northern Territory sky, tasting ingredients that have sustained the world's oldest living culture for millennia feels like the simplest and yet most privileged of experiences.
On Saturday, 23 May 2026, the spectacular Karrimanjbekkan An-me Kakadu, known as the Taste of Kakadu festival, returns for an immersive celebration of Indigenous food, art, and storytelling.
It's a food and wine festival that invites you to connect deeply with Country, where the notion of terroir expands beyond the soil to encompass 65,000 years of ancestral knowledge.
At the heart of this culinary awakening is Ben Tyler, a Bininj man and the founder of Kakadu Kitchen.
Having grown up in Kakadu National Park and West Arnhem Land learning about bush foods from his Murumburr family, Mr Tyler is on a mission to share Bininj-Mungguy culture through food while championing First Nations representation across the entire food supply chain.
The festival officially starts on Friday 22 May where Mr Tyler joins forces with renowned West Australian chef Paul 'Yoda' Iskov of Fervor to present a four-course degustation menu.
"As a local Bininj man, I always love welcoming Paul 'Yoda' Iskov to our Country from his base in Western Australia, because while he is non-Indigenous, he is passionate about using locally foraged foods and showcasing native flavours", Mr Tyler said.
"At Kinh Kinh, we will fuse Indigenous ingredients, culture and storytelling in a modern fine dining experience that will launch the Taste of Kakadu festival, which is held outdoors under the stars at Bowali Visitor Centre on beautiful Mirarr Country."
For Tyler, who also hosts seasonal 'Dird' (Full Moon) feasts at Cooinda Lodge throughout the dry season, the landscape itself is his pantry.
"I'm fortunate that my 'kitchen' spans an area as large as 20,000 square kilometres, and we forage based on 65,000 years of knowledge from our ancestors," he said.
The festival offers a tapestry of free workshops, market stalls, and cultural immersions.
Visitors can learn the meticulous art of traditional weaving and painting alongside Bininj artists and men and boys can join Aboriginal artist Dale Austin for a bamboo didgeridoo (morle) workshop to learn how the instrument is crafted and the deep cultural protocols and creation stories tied to it.
At the Warradjan Cultural Centre, the scent of damper and fire-cooked fish prepared using ancient techniques will drift through the air, while those seeking a hands-on culinary experience can join Chef Iskov for a bush spice blending masterclass, or learn how to harvest and preserve the highly prized, vitamin C-rich Kakadu plum.
The Yellow Water Bush Tucker Cruise, guided by a local Bininj expert, uncovers the traditional uses of native flora as a bespoke bush tucker afternoon tea is served with culturally conscious drinks from Kakadu Kitchen.
"This is culture you can taste, hear, see and feel, shared on Country where these stories, skills, and traditions have been alive for more than 65,000 years," said Adrian Buman, Kakadu National Park's Tourism and Visitor Services Manager.
"It's powerful, immersive and unforgettable, and there's simply no better place to experience it than here in Kakadu".
The Taste of Kakadu isn't just about feeding the body; it is about nourishing the spirit and redefining our relationship with the food we consume. It's a reminder that every bite holds a story, and there is no better time to sit down and listen.
For more information and tickets, visit https://kakadutourism.com/specials/taste-of-kakadu-festival.
