We speak with chef Mark Best on the new, flavour-forward rail adventure from Tasting Australia.
From announcing its ultra-luxe new Australis and Aurora Suites to the addition of a new Flinders Ranges stop for 2027, there’s been a lot of talk around The Ghan recently. Now, the legendary train is gearing up for an exclusive new journey spotlighting culinary talent and ancient desert landscapes.
Part of the 2026 program of Tasting Australia – an esteemed annual festival celebrating South Australia and its people through flavour – the all-new Tasting Australia by Train: The Ghan Edition is a four-day culinary rail adventure between Darwin and Adelaide. Guests can expect fine wines and bespoke menus curated by an impressive line-up of culinary talent, including Michelin-starred Spanish chef Nieves Barragán Mohacho alongside Australian legends Mark Best, Jo Barrett and Shannon Fleming.
The exclusive itinerary from 6 to 9 May includes accommodation in a Gold Twin Cabin aboard The Ghan, with culinary and cultural moments thoughtfully woven between encounters with some of Australia’s most striking natural scenery, from Katherine and Alice Springs to the otherworldly landscapes of Coober Pedy. Guests will also have plenty of opportunity to engage meaningfully with the chefs.
South Australia-born, Mark Best says he is excited to be revisiting the region on such an iconic voyage. “It’s quite sparse, and you’re really dissecting the middle of Australia, right through past Lake Eyre and some of the most arid and beautiful landscapes in the world. But you have complete comfort."
Mark Best on the dining
As far as what guests can expect on the culinary front, Best says he will be heroing local South Australian produce, hinting that kangaroo may appear on the menu. He also hopes to create a dish inspired by Adelaide’s iconic ‘pie floater’ (a pie sitting atop mushy peas).
“It’s fairly early days in terms of menu, but I’ll be using produce from Little Tin Co," Best says. “They have super high-quality tinned fish out of Port Lincoln and that area of South Australia – sardines, tuna, all locally tinned with local olive oil. And it’s absolutely fabulous." This produce will feature in one of the snacks: a ‘fish and chips’ using crispy Kettle chips. “It’s just a simple little thing we can do in the confines of the galley, leaving us room to do much more elaborate things."
Best anticipates the informal lunch at Simpsons Gap to be a highlight. Alongside chef Nieves, he plans to cook a kangaroo tail stew and damper in camp ovens followed by the likes of billy tea and quandong crumble. The food will reflect the amalgam of cultural stories that underpin Simpsons Gap, as well as The Ghan – which is named after the Afghan families that forged the route from Adelaide to Darwin. “We’re really trying to tell some of that story through the food," explains Best.
The itinerary
Day one starts off with a bang. Guests will depart Darwin Berrimah Station and settle into their luxe new home aboard The Ghan, before discovering Bollinger’s most memorable vintage Champagnes during a private tasting and masterclass. A curated lunch onboard in the Queen Adelaide Restaurant will follow, along with an off-train stop in Katherine. Learn about the astounding cultural significance of the area as you cruise through a maze of ancient sandstone towers at Nitmiluk Gorge.
Day two enchants the senses in new ways. Journey into the beating heart of Central Australia and discover rich Indigenous lore at Simpsons Gap while marvelling at mulga woodlands believed to be the home of giant goanna ancestors. Here, you’ll enjoy a low-key lunch prepared by chefs Mark Best and Nieves Barragán Mohacho in a unique setting. Come evening, gaze up at wide-open starry skies during a memorable dinner at historic Alice Springs Telegraph Station.
