There’s something about the Pilbara that grabs you by the shoulders and says: slow down, look around, and taste what’s real.
Earlier in August, Anthony and I had the privilege of taking a group of curious food lovers into the red heart of cattle country for our inaugural Pilbara Food Tour – an adventure that was as much about people and stories as it was about food.
Arriving at Yarrie Station muster camp, we found ourselves in the heart of station life –camp kitchen and glowing fire, kids’ school lessons, and team meetings happened daily here. I prepared our meals next to Clara, the station cook who showed us her genius with fire, turning simple ingredients into meals full of goodness for their crew. Our guests learned firsthand how pastoral life shapes not only the land but also the goodness in the Brahman x Droughtmaster cattle producing delicious beef.
At Pardoo Station, we experienced the incredible hospitality of the Wagyu team – and feasted on beef so marbled, so buttery, that it set a new benchmark for indulgence.
But this tour wasn’t only about the meals (though the campfire stockman’s stew, barbecue
flatbreads, and generous long-table dinners will live in our memories). It was about wide skies at dawn, a loo-with-a-view that money can’t buy (!) and standing on ancient rock formations folded by time into sculptures that look like fabric.
It was about exploring aquifer-fed pivots that keep cattle thriving in this tough country, and feeling the heartbeat of the pastoral industry in conversations with people whose livelihoods are tied to soil, stock, and weather.
The Iron Clad Hotel in Marble Bar gave us another highlight: a quirky treasure trove where outback brisket “burgers” came stacked with crispy onion rings, coleslaw crunch, and rich gravy.
In Port Hedland, our Seafarers boat tour showed us a unique perspective on another side of Pilbara life. Whether you agree with the mining industry or not, it’s impossible to ignore its role in Western Australia’s economic story and the lifestyle it supports. Out on the water we had a rare, up-close experience of the world’s largest bulk export port, watching colossal iron ore carriers and nimble tugs at work – a sight as impressive as the landscapes themselves.
Testimonial after testimonial from our guests echoed the same thing – this wasn’t just a food tour. It was an immersion. They left with deeper respect for WA’s beef, a renewed sense of connection to the people producing it, and stories that will be retold at dinner tables for years to come.
We came home with dust on our boots, smoke in our clothes, and hearts full. The Pilbara showed us her raw beauty, her generosity, and her flavour. And as one guest wrote, “It was beyond expectations – an experience I’ll never forget.”
Join us next time – because adventures like this are better shared.
Find out more about the next Epic Pilbara Food Tours in 2026 from here.
Photo credits: Kate Ferguson katefergusonmedia.com , Tracey Cotterell and Jane Bateman