Toby and Maree Fisher 2026 Winner
Few places capture both the challenge and reward of being a regional chef more than Bullara Station. At 1200km from Perth and 90km from Exmouth, how to juggle logistics is always front of mind. For chefs Toby and Maree Fisher (he a Brit, she a West Australian raised in the Wheatbelt), their approach from day one has been about relationships. Beef is (of course) station-raised, up to six beasts used per week in peak season; seafood caught between Carnarvon and Exmouth is delivered from the boat; a good share of fruit and vegetables grown by family friends Borich & Sons in Carnarvon. They have in turn earned a reputation for a rustic yet polished approach, spanning a café-style vibe by day and (for the lucky few), a multi-course celebration of northern seasons by night.
