From preparing wild game in the UK’s Cotswolds to fishing in the remote Wessel Islands of Northern Australia, our menu reflects Colin’s passion for discovering and exploring all things edible – the life cycle of plants, animals, and food evolution. His innovation in the kitchen stems from a lifelong relationship with food and the land.

The symbiosis of the kitchen and farm team is what makes Megalong unique. Colin’s vision has always been to work in sync with the land. This notion of symbiosis informs his approach to seasonal dining. Teaming up with Mark Wells and Fabrice Roland from LOT 101’s farm, the team works in a natural cadence to create dishes that are freshly picked and prepared in accordance with the seasons of the year. Colin believes he shouldn’t need to walk far from the kitchen to the farm garden to source the freshest ingredients to create simple meals that taste amazing.

Follow him on Instagram @col_barker