Around the Fire Pit: Stories by Flame

Midweek, the scene shifts to one of the festival’s most beloved traditions: Around the Fire Pit on Wednesday, 30 July. As the sun dips low and the stars come out, guests roam between live food theatre stations — each a story told through smoke, flame, and flavour.

The welcome bite is a Coral Bay crab and green mango tart, bright with citrus and spice. Around the fires, there are Shark Bay prawn skewers seasoned with bush spices, crocodile rice paper rolls, and oysters shucked and served fresh.

The main fare includes crumbed lamb cutlets with native dukkah, fish goujons with lemon myrtle sauce, and kangaroo and wild mushroom pies served with bush tomato relish.

And dessert is as decadent as it is down-to-earth — wattleseed tiramisu, finger lime tartlets, and native salted caramel brownies, all shared under a canopy of stars.

The Friday brings a glamorous contrast: the Massey Bay Prawns and Pimms Race Day, 1 August. With country racing, sunshine, and a feast of prawns and summery cocktails, it’s a joyful afternoon of celebration and style.