Grazing and gazing are musts on The Ghan.
The train that snakes from Adelaide through Alice Springs and up to Darwin not only offers some of Australia's most spectacular scenery but boasts a menu on par with the best of city fine-dining.
Think poached blue swimmer crab handpicked from Shark Bay in Western Australia served on toasted sourdough with spiced avocado, pickled ginger and cucumber, or a Coorong Angus beef medallion from South Australia with roast garlic potato mash and shiraz jus.
The man behind the meals on The Ghan and Great Southern Rail, Chef de Partie Joseph Cobiac, says delivering top-quality food is no easy feat.
Not only are the chefs working in a hazardous environment - a moving train - but they're also dealing with space confinements and the time demands of the a la carte menu for Gold and Platinum passengers.
Two kitchens, each manned by two chefs, deliver the goods, with each chef generally catering for about 40 people and a maximum of 60. A third kitchen is used for the storage of food, or as back-up in case of an emergency. And that does occasionally happen.
"We ran out of ice cream and gelati one trip so we made it from scratch without a machine," Cobiac says.
"The chefs have got to think on their feet a little bit."
He's not kidding, with top-notch meals being put together in a narrow kitchen, using two ovens, six burners and a stove top.
"We still cook a lot of it a la carte, it's just that the beef and the fish and all of those items come pre-portioned, so in a restaurant you would portion it," Cobiac says.
When it comes to labour-intensive recipes that would be impossible to do on the train, Cobiac takes his recipe to a production kitchen.
"For arguments sake, I'll get a beef jus made up to my recipe, because that can take 12 hours, or 24 hours from scratch by the time you roast your bones and make your stock."
From there, the jus is frozen and stored on the train, ready to go.
"(So) you're not wasting a lot of time making your sauces, because those heavy, high-labour items are already done."
Cobiac says their philosophy is still to always keep a focus on fresh food.
"If it's not good, we won't use it. If the lettuce has gone slimy, we'll go buy more in Darwin, because we don't want to compromise our product," he says.
"That's where we differ from an airline. We won't serve food if it's not of a high standard."
Taking that one step further, Cobiac says he's in the process of changing the menu so it has even more of a focus on regional food.
"So for example when the Indian Pacific goes to Perth, there's Margaret River, so we'll take that food region and we'll take a beef from there, and then for a souffle we'll also take a cheese from there," he says.
"When we go to Darwin, we'll take barramundi, kangaroo, those food items that are region specific to that area.
"And as we leave for Adelaide and Adelaide Hills we'll have a Berenberg Farm product with a Woodside Goat Cheese.
"So where the train's travelling reflects the region."
It means if you're deciding to travel the country on Great Southern Rail you can do more than marvel at the scenery, you can have a real taste of Australia - in every sense of the word.
IF YOU GO
GETTING THERE: The Ghan departs from either Adelaide or Darwin. Passengers have the option of the full three-day journey or disembarking at Alice Springs. Coach transfers in Darwin are included for Gold and Platinum Services guests. Flights not included.
STAYING THERE: Everyday fares per adult from Adelaide - Darwin or vice versa (one-way):
Platinum Service - $3489 pp
Gold Service (Twin) - $2349 pp
Gold Service (Single) - $2099 pp
Red Service - $889 pp
Cheaper fares are available for children, pensioners, low season travel (November 1, 2014 to March 31, 2015) and when you book six months in advance.
PLAYING THERE: Gold and Platinum fares include meals in the three dining carts and also offer various off-train excursions at Alice Springs and Katherine.
* The writer travelled as a guest of The Ghan and Great Southern Rail
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