Darwin chef Jim Dalton built on his experience from
many years of field catering to establish Dalton Logistics, an operation
now bringing business to remote areas by providing Northern Territory
adventures with exciting itineraries for corporate clients.
For eight years Darwin chef Jim Dalton provided field catering
and logistical support for outback expeditions including the Bush
Tucker Man television series, motor vehicle product launches, and
outback film and television shoots. He has been described in articles
by international motoring journalists as Australia's best outback
caterer, and in one interview television's Les Hiddens was reported
as saying that Jim was the "real bush tucker man".
Now Dalton Logistics, run by Jim and his wife Sue, is organizing
its own innovative outback expeditions and developing a growing
client base, with both repeat business and new customers bringing
more bookings. Itineraries are tailored to individual groups and
accommodation can be swag and mozzie net, tents, resort or hotel,
depending on the location.
Jim Dalton said: "Our expeditions are attractive to companies
looking for a totally different program or event to reward their
top performers or elite teams, rather than the usual predictable
trips or retreats. To provide a break from the driving days, activities
such as barramundi fishing, sailing, canoeing and scenic flights
One Top End expedition organised by Dalton Logistics was for 30
Ford light truck sales managers who were being rewarded for achieving
incentive targets set by Ford Australia. Swags and mozzie nets were
the main accommodation. As with all groups on Dalton Logistics expeditions,
the participants had a short driver training course conducted by
SMART (Skilled Motor Vehicle and Rider Training), including skid
control, collision avoidance and 4WD recovery techniques. Jim Dalton
said: "Companies have used these treks to showcase their products
to media and potential customers as well as to their own staff and
The food has won as much praise as the rest of the expeditions.
Dishes served for dinner have included live mud crabs cooked to
order, spit-roasted saltbush lamb basted with blue gum honey and
rosemary, abalone and seaweed patties, wild goat and boar satays,
coal-baked barramundi with lime tartare, poached buffalo silverside
with a marmalade glaze and mustard mash, turkey and smoked boar
sausages, and roast hindquarter of camel with field mushroom sauce.
Luscious desserts include Ayers Rock summer puddings with sauternes
custard and sugar bark with hot lemon puddings from the camp oven.
Jim Dalton said: "We have clients looking for adventure events
as well, including a Melbourne-based company interested in bringing
sports groups to the Territory to experience training regimes in
our climate, possibly including mountain bike rides through Litchfield
Park, rock climbing and canoeing. "I cannot speak highly enough
of the people at the Northern Territory Tourist Commission, the
Department of Industries and Business and Tourism Top End. Their
enthusiasm for success is infectious and motivating," he said.