Event information

We've compiled some helpful information about getting here, what to bring, accessibility and sustainability for Karrimanjbekkan An-me Kakadu: Taste of Kakadu.

Getting here

The event is located at the Bowali Visitor Centre, near Jabiru on the Kakadu Highway.

There is a carpark on site. Bowali Visitor Centre is a 7-minute drive from the Mercure Crocodile Hotel, Anbinik and Aurora Lodge accommodation.

It is a 35-minute drive from Cooinda Lodge.

There is a walking track from Jabiru town that takes approximately 20 minutes, note it can be exposed on hot days.

What to bring

There will be delicious food for you to sample as well as food to purchase throughout the day. You are also welcome to bring your own picnic.

BYO alcohol is not allowed.

The workshops will be under shade, but we recommend you bring a hat and sunscreen as well.

Accessibility

Bowali Visitor Centre is wheelchair accessible. The car park includes multiple accessible spaces, and access to the venue is via a 100-metre concreted pathway. 

Entry to the building is via a wheelchair graded ramp. Accessible toilets are located within the Visitor Centre.

Some workshops are held on flat, grassed lawn and are set up on ground level. If required, workshop materials can be relocated to an alternative location or seating can be provided. Please contact the organiser on the day or prior to the event via Eventbrite.

Kakadu National Park supports the sunflower initiative. Please enquire at information desks for assistance.

The library is available as a quiet, airconditioned space. If you have any other accessibility requirements, please contact the organiser via Eventbrite.

Sustainability

Kakadu National Park is committed to creating environmental, cultural and economically sustainable events. 

All activities are assessed for potential environmental and cultural impacts. This event supports new Bininj/Mungguy businesses and individuals. 

A cold-water station is provided in the visitor centre. Please bring a reusable bottle to reduce plastic waste. Food will be served on compostable or reusable plates.

Where possible, food and materials are sourced locally to reduce freight impact.