A TASTE OF MAGIC IN THE KIMBERLEY: MEET MOUNT HART'S RENOWNED HEAD CHEF, BRAD LEAHY

Head Chef, Brad Leahy

Nestled in a hidden oasis along the famous Gibb River Road, Mount Hart Wilderness Lodge is earning a reputation for more than its stunning landscape.

Not only is it the ultimate base for adventurous travellers wanting to explore the West Kimberley region, but it’s also home to one of Western Australia’s best kept secrets - Head Chef, Brad Leahy.

With 35 years’ culinary experience under his belt, Brad is now midway through his eighth season at Mount Hart, where he is making a name for himself, one mouthful at a time. After dedicating a decade to the role of Chef Operations Manager at the prestigious Bluewater Grill in Applecross, Perth, Brad sought a new challenge in the countryside.

Mount Hart Head Chef enjoys working in the remote Kimberley region, stating, "I love the down-to-earth nature of country folk and the opportunity to get to know people from all parts of the world and walks of life. You never know who is going to walk through the door. It keeps things interesting"

What he loves most about being a Chef is pleasing his customers by creating unforgettable dining experiences that add an element of surprise to their Mount Hart adventures.

"The last thing our guests expect in such a remote region, are meals that rival those of a metropolitan culinary experience,” Brad Leahy laughed.

“Our guests will enjoy a premium Table d’Hôte (table of the day) dining experience with all meals crafted from homegrown Western Australian premium produce. We support local state suppliers, sourcing only the best produce, including delicious Shark Bay Whiting and Carnarvon prawns by Westmore Seafoods, just out of Denham.”

Each meal is plated beautifully and generously, with menus changing seasonally to take advantage of the freshest local ingredients and showcase Western Australia’s diverse flavours.

Whilst Head Chef, Brad Leahy, serves true blue Western Australian cuisine at Mount Hart, he draws inspiration from his passion of the Tunisian flavours and colours in the Middle East, when it comes to plating and presenting each dish.

“Inspiration comes from what you’ve learnt over the decades. My job is to work out what our guests like and turn it into what they want to see. A carefully presented meal is just as important as the first mouth-watering bite.”

Beyond the kitchen, Brad is known for his involvement in the community. On his adventures across the remote Kimberley region, Brad also volunteered for charity for 9 years, cooking for camps of up to 100 people at the Variety WA 4WD Challenge. Fundraising for kids fighting illness or living with disability, Brad ambitiously slow roasted lamb and tomahawks at Mitchell Falls using a makeshift open-cut oven built from a playground ladder and adjustable chains that allowed him to roast meat to perfection over an open flame.

For those seeking a unique and delightful dining experience amid the breathtaking Kimberley landscape, this hidden gem offers a taste of magic that will linger in the memory of guests for years to come.