The next phase in improvements to Cape York Peninsula Lodge (CYPL) will involve upgraded new fencing and automatic gates installed across the property.

“The new fencing will not only bring an extra layer of security for the Lodge, but it will also improve the aesthetics, stop people using the Lodge as a ‘short cut’, and help keep out horses from wandering through the property,” explained Kartik Manhas, Operations Manager for CYPL.

The improved fencing will require an automatic swipe card to open the two main entrance gates at the Lodge. Mr Manhas said the gates would mainly be closed after hours once the restaurant was closed for the day.

The fencing is part of ongoing upgrades at the Lodge, with future projects including new decking and balustrades, upgraded Wi-Fi connectivity, swipe-card room access and a new security camera system. The upgrades are expected to total $300,000 in investment when completed.

Mr Manhas said the Lodge was expecting a bumper season from early May, with strong forward bookings from tour groups.

A $2.4m funding application has also been lodged for a Cultural Experience Centre to be built adjacent to the Lodge reception area, which would house a covered theatre with permanent seating and video/audio capacity to enhance traditional dance performances.

It will also include a history of Bamaga/NPA display, a gallery presenting Indigenous art and crafts together with a souvenir shop merchandising Indigenous products.

Chefs at Cape York Peninsula Lodge’s Paperbark Restaurant have been left blushing after being heaped with praise by amateur food critics.

The restaurant was visited by Year 12 hospitality students from Northern Peninsula Area State College, who came to do a review of the restaurant and the hospitality experience.

We could tell you what they thought, but we think it’s best to publish their own words instead:

“The lamb shanks were cooked to perfection and fell off the bone. The tomato gravy, which was served with this dish, really complemented the lamb. I relished the combination of these two flavours.

The mashed potatoes were also a delicious aspect to the dish and definitely the star of this whole dish. It was creamy and well-seasoned and overall was just delightful in every bite. The green beans were cooked perfectly and had a nice buttery taste to them. They still had a crunch to the texture and were not overcooked and soft. All of these ingredients went impeccably together and were delightful to eat. The portion size for this dish was perfect as I had finished it and was very satisfied.

During the main course, the Head Chef, Craig, came to our table to check up on us and made sure we were satisfied with our meals.

For dessert, I ordered the lamington. This dessert was an interpretation of the chef’s idea of a traditional lamington. The presentation was stunning and looked scrumptious. The lady finger biscuit was coated in chocolate and tasted sweet; by adding this element it acted like the corner pieces of an old-fashioned lamington.

Chef Craig Drew

The raspberry coulis accompanied the lamington perfectly, adding a lovely sweet-tangy flavour to the dessert. I believe the lamington pieces were baked freshly in the restaurant and not store brought as they were fresh and spongy.

The cream added an additional texture to the dessert by cutting down on the sweetness. The nougat pieces were sweet and gave the dish a chewy texture which I enjoyed. In my opinion, I recommend in the future that they plate the dish with ice cream and cream instead of solely cream. Regardless of this, overall I was very pleased with my dessert.”

Tuck into your own plate of lamb shanks at the Paperbark Restaurant at Cape York Peninsula Lodge. Call (07) 4069 3050 to make a booking.

Bamaga and the Northern Peninsula Area (NPA) was the star of a cover story published in the Traveller section of The Age newspaper and online in February. Award-winning travel journalist, Catherine Marshall, wrote the story following a hosted tour of the NPA coordinated by BEL, Tourism Tropical North Queensland, Peddells Thursday Island Tours and local tourism operators.

Ms Marshall was treated to the highlights of the region, including Thursday Island and Horn Island, Fruit Bat Falls, and The Tip, and stayed at Cape York Peninsula Lodge, which is operated by BEL.

She interviewed several locals for the story, including Jo-Anne Adidi, Bamaga resident and member of the Naygayiw Gigi Dance Troupe; Chris Foord, General Manager for BEL; and Sue John, a tour guide with Peddells Thursday Island Tours.

Traveller reaches an audience of 822,000 each month, and is considered to be one of the most influential travel publications in the country. It’s expected the article will help boost tourism for the NPA and support the local economy.