Te Puia sits inside the Whakarewarewa geothermal valley, where Te Arawa have lived and cooked using the area’s natural steam vents for generations. A cultural performance is followed by a hāngi, meat and vegetables steamed for hours in an underground oven, the same cooking method the valley’s geothermal heat has supported for centuries.

At the Waitangi Treaty Grounds, where the Treaty of Waitangi was signed in 1840, an evening begins with a traditional wero, or challenge, on a bush walk, followed by a cultural performance in the carved meeting house and a hāngi dinner, meat and vegetables layered in a hot-stone earth oven and served buffet-style back at the Whare Waka Café.

Wadandi man Josh Whiteland runs Koomal Dreaming out of Ngilgi Cave near Yallingup, combining a foraging walk for native foods with a didgeridoo performance amplified by the cave’s natural acoustics. The tour closes with a bush barbecue of kangaroo, emu and quandong, paired with Margaret River wine, built around the six Noongar seasons that have shaped Wadandi hunting and gathering for tens of thousands of years.

At Saffire Freycinet, Palawa man Mick Quillam leads a two-hour walk through the property’s native bushland, sharing knowledge of lutruwita passed down through generations of Tasmania’s First People. It’s a quieter, more personal counterpoint to the lodge’s other experiences, grounded in story and Country rather than produce.

A rock lobster charter out of Augusta, where the Blackwood River meets Flinders Bay near the Cape Leeuwin lighthouse, brings the day’s catch back to Injidup Spa Retreat, perched on the clifftop above Injidup Beach. Each villa has its own plunge pool and kitchenette, and the lodge’s chef will prepare a four-course dinner from the catch, served in the villa as the sun goes down over the Indian Ocean.