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Rene Moebius Head Chef at Mount Mulligan Lodge

About The Chef

Growing up in Winterberg, Germany, Rene Moebius began his professional journey at the age of 15 as a kitchen hand at a local restaurant. It was then that he recognised his passion for the culinary arts and commenced his apprenticeship at one of the best regional restaurants in the area allowing him to hone in on his skills in French cuisine and local butchery. Since then, Rene has worked in renowned restaurants in Switzerland, New Zealand, at one of the only Chef Hatted Asian Fusion restaurants in Cairns and at the Northern Escape Collection’s very own Orpheus Island Lodge.

In December 2020, Rene received an incredible opportunity to work at the luxury island lodge Orpheus Island, where he learned all about the local seafood under the mentorship of Head Chef Winston Fong. Eventually, he applied for a transfer to Mt. Mulligan Lodge, where he says he fell in love with the Australian outback and is currently leading the culinary team to deliver delicious meals to an intimate number of guests everyday.

Only having a small number of guests at any one time allows the kitchen time to plan and finesse rustic but refined dishes that put a flavoursome twist on outback living.  The lodge’s signature Australiana-themed seven course degustation dinner, Dining Under the Stars, is served on the edge of the weir under a blanket of flickering stars and in the shadow of lofty Mount Mulligan. The menu highlights the richness of Australia’s native ingredients; favourites like lemon myrtle, finger lime, mountain pepper, quandongs and munthari berry are paired with fine Australian game meats such as crocodile and kangaroo or the freshest Far North Queensland tiger prawns or red emperor.

Rene’s signature dish is his wood fire Red Claw with buttermilk, lychee and massaman, something he describes as fresh and delicate flavours, showcasing the variety of the tropical tablelands in Far North Queensland.

Wood fired Red claw with Buttermilk, lychee and Massaman
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