The Indian Pacific tourist train dinner

September 2015

Ultimo Catering & Events recently took on-board the challenge of catering a long table dinner for Great Southern Rail, right in the middle of the isolated Australian Outback. The Indian Pacific tourist train travelled from Sydney to Perth and stopped at Rawlinna – a tiny remote settlement five hours drive from Kalgoorlie, and 950 km from Perth.

150 of The Indian Pacific Platinum and Gold Service guests disembarked for a rustic BBQ dinner under the stars catered by our team. Dining alongside the railway line, next to the historic building and surrounded by rustic fire-pits, only added to the whole outback BBQ experience.

Our mission (and challenge) was to create a BBQ menu that would not only taste great but would excite all of our guests’ senses and create a unique & memorable dining experience. Ultimo opted to cook on hot coals in a giant fire pit, to create the distinctive & delicious smoky BBQ taste. It was also visually dramatic, adding to the atmosphere of the evening.


Crusty warm bread rolls

BBQ roasted wild boar saddle stuffed with chunky apple and sage with cider drizzle

Pepper crusted brisket, with BBQ glaze

Amelia Park lamb racks, marinated with rosemary & a sumac merlot

Kangaroo sausage with Cumberland sauce & caramelized onions

Spit roasted Amelia Park lamb shoulder, and hind quarter served with salsa verde & chilli

Medley of roasted root vegetables

Thyme & butter roasted baby potatoes

Char-grilled pumpkin, red quinoa & French bean salad, wild rocket and vincotto dressing

Ultimo are proud to be associated with the Indian Pacific and we eagerly await another opportunity to provide innovative & imaginative catering.

If you like what we created for this Outback BBQ dinner, ask us for a BBQ style menu for your next function. Ultimo’s team of culinary creatives will happily design something to really special to excite your guests.


Royal Agricultural Society

I write to congratulate you and your chefs and staff for a truly inspirational degustation dinner for the RAS wine judges on Monday evening. I received many positive remarks from our committee and guests during the night and again on Tuesday when I was observing the judging at the Showgrounds. I am often amazed at the inventiveness of chefs with using and presenting food, and your chefs that night certainly excelled. Well done.

Dr Rob Wilson, President | RAS