Pullman Bunker Bay Resort - Case Study

A five-day conference showcased the Margaret River region to top foodservice and hospitality consultants. Specialising in kitchen design and operations, these professionals focus on promoting industry standards and excellence. The event highlighted local flavours and products, offering an opportunity to impress influential leaders in the field.

The delegates enjoyed a truly unique dining experience featuring native ingredients and traditional cooking methods. A standout offering was emu eggs—a rare delicacy—served as a gourmet dish enhanced with native herbs like saltbush and wattle seed, creating a rich, earthy flavour profile. Other Indigenous-inspired dishes included kangaroo, bush tomatoes, finger limes, and lemon myrtle, all skilfully crafted into contemporary creations by our executive chef. Each course was perfectly paired with Margaret River’s renowned wines, highlighting the distinct flavours of native Australian ingredients. Guests dined overlooking the stunning Bunker Bay, while enjoying a Welcome to Country by the Wadandi people and music by a talented local artist.

What was the client brief:

The client’s brief was to create a unique conference experience that reflected the distinctiveness of the Margaret River region for both Australian and international delegates. The focus was on showcasing the region's unique flavours through an Indigenous-inspired menu featuring native ingredients. Each dish was to be paired with Margaret River’s world-renowned wines, perfectly complementing the unique flavours of Australia's native produce.

How did the hotel deliver:

“To the amazing team at Pullman Bunker Bay Resort,

We write to express our sincere gratitude for the attention to detail of your entire team during our conference at your resort. From the accommodation to the conference facilities and the two functions at the resort, all our attendees from across the globe experienced world class personalised service backed with the amazing natural beauty and the warmth of West Australian hospitality.”