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We came from the wide plains and open woodlands. Our physical design from our erect posture, to our hand/eye coordination, to the shape of our teeth and the chemistry of our digestive system equipped us to find nourishment from what we could hunt and forage across these grasslands and their adjoining waters. We are, and always will be, Hunter Gatherers.

The Hunter Gatherer Dinner Club is an association of leading chefs, food lovers, raconteurs and naturalists dedicated to proving that modern, urbanized humans are still hunter gatherers at heart. As hunter gatherers we trod lightly over the face of the Earth and all food was precious, never wasted. Food came in many forms from both animals and plants and was eaten raw, cooked or preserved for later. A feast was a major social occasion with a range of meats, seafoods, fruits and vegetables on offer. As it was then so it is today for the offering of a diversity of foods hunted and gathered from the backyard, the paddock, the water or your local providore brings together good food, good company and good times.

Winter Warmer

Sick of the cold? Dreaming of long days, warm weather, clear blue water and ‘chilling’ in the sun? Or is fishing, diving and exploring secluded tropical islands what you crave. Then join the Hunter Gatherer Dinner Club and chefs David Pugh and David Moyle for 5 days of tailor-made enjoyment in Tropical Queensland and The Whitsundays.

If you want to join the Gathering Group rendezvous is 9.00am at Cairns airport where you will join chef David Pugh and Deb Newell as they head north to specialty food producers gathering food for the next 3 days. Lunch will be at The Nautilus Restaurant, Port Douglas and accommodation at The Reef House, Palm Cove. Or you can head straight to Hamilton Island and the exclusive Qualia (rated one of Australia’s finest accommodations) to relax, play golf, swim, sun, sail before enjoying a leisurely Saturday evening dinner at the Hamilton Island restaurant of your choice.

The ‘Gatherers’ to depart Cairns airport @ 8.10am to fly to Hamilton Is. arriving @ 9.35am in time to enjoy a brunch/early lunch before connecting with the rest of the HGDC at Qualia. Afternoon at own leisure to enjoy Hamilton Is. (each pavilion has its own golf buggy for island transport). Dinner on Sunday Night at Qualia will be the first of the HGDC dinners. Your chefs will be David Pugh and the Qualia Chef, Jane-Therese Mulry.

After a leisurely breakfast it’s time to check-out before the ‘beach assembly’ where you will choose the Channel Crossing Craft that will take you across to the National Heritage listed Whitsunday Island. It will be from here that you will board the beautiful Norman Wright designed and built charter boat the EE11. With traditional timber finishes and 12 ensuited double cabins this is the most beautiful way to enjoy the Whitsunday experience.

The EE11 will stop at Betty’s Beach, a secluded section of the famous White Haven Beach, where everyone can climb Hill Lookout to watch the sun setting over the water and the Whitsundays islands. Overnight mooring will be at a nearby deep water bay. Fishing will be available before night falls.

The EE11 will now wander us north and then south stopping to fish, dive or snorkel off beautiful islands. After lunch it will be time to prep for dinner with our two chefs giving an exclusive Master Class (or you can just relax) prior to arriving at Lindeman Is for a walk and explore and some cocktails before re-embarking to head for our overnight mooring and our last dinner together. Main Course will feature our fishing and diving endeavours.

Morning light will show just how beautiful our last stop on this trip is – a small, white sand bay described as very ‘South Pacific’. This is definitely time to wallow in the tropical experience. Lunch will be enjoyed as we head to our final destination, the Mackay Marina. After saying goodbye to the Lizzie E, transport will be available to take us to the Mackay Airport and afternoon flight departures heading to all points south.

• David Pugh is chef patron of Brisbane’s fine dining icon Restaurant Two, a regular Starlight Foundation chef and winner of many restaurant and culinary awards. He is also the Chef Ambassador for Queensland

• David Moyle’s culinary journey started with Bill Marchetti at The Latin, then co-chef at St. Kilda’s Circa, The Prince before heading north to the warmer waters of Byron Bay and the Pacific Dining Room. Now chef at the beautiful Peppermint Bay restaurant overlooking the D’Entrecasteaux Channel in Tasmania he was recently recognized by John Lethlean and Necia Wilden as one of the nation’s ‘hot 50’chefs.

• For all flight bookings please call Cathy Thorburn of ETM travel on (03) 95215355 or on catht@etmgroup.com.au There are currently several flight options to Hamilton Is or Cairns and returns from Mackay.

• Accommodation is based on twin share. For single pricing please call Deb on 07 38466250

• You must include your flight itinerary in the attached form. Earliest disembarkation @ Mackay will be 2.30pm

• While most costs are covered in the overall trip pricing package extras such as meals not detailed, alcohol other than meal wines and activities (eg golf on Hamilton Is) are extras so bring a little spending money

• Both Jetstar and Virgin fly to HI from most eastern ports. There is one daily Jetstar flight from Cairns to HI. Flights from Mackay south leaving from 16.15pm on Wednesday, Sept 7 are feasible with the charter timetable.

Winter Warmer

View From Qualia

Click here to download the Winter Warmer Registration Form