As the Noongar season of Birak arrives in December, Pemberton’s landscape is bathed in the warmth of summer. Known as the “First Summer,” Birak brings hot, dry weather, making it the perfect time to explore the outdoors, enjoy the region’s fresh produce, and cool down with local wines.

During Birak, avocados take centre stage. Pemberton’s orchards are in full swing, producing some of the finest avocados in Australia. Whether you’re enjoying smashed avo on toast, tossing them into fresh summer salads, or using them to complement your seafood barbecue, avocados add a creamy texture and rich flavour that’s perfect for the season.

Pair these avocado-rich dishes with local wines from Pemberton’s finest wineries, such as a crisp Sauvignon Blanc from Hidden River Estate or a light Rosé from Silkwood Estate. These wines provide the perfect balance to the rich, creamy flavour of avocados and fresh seafood caught locally.

Outdoor Adventures in the Summer Heat

The hot, dry weather of Birak also invites adventure. Start your day with an early hike through Warren National Park or along the Bibbulmun Track. For those seeking more adrenaline, the Yeagarup Dunes provide the perfect backdrop for a 4WD adventure, or swing through the trees on an Aerial Adventure. For a cooling afternoon, jump on a Donnelly River Cruise or head to Big Brook Dam for a paddle or a refreshing swim. Be sure to pack a picnic, featuring fresh local produce, to enjoy in the shade.

Celebrate with Local Farmers and Markets

This is also the season for celebrating the Southern Forests Food Council’s summer bounty. In addition to avocados, Pemberton’s markets offer a variety of stone fruits, including plums, nectarines, and peaches, as well as leafy greens that pair perfectly with the region’s warm-weather dishes.

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Leave No Trace in Birak

As you explore Pemberton’s natural beauty, remember the Leave No Trace principles to help protect these pristine environments for future generations. Be mindful of fire safety, especially in the hot, dry months of Birak, as it’s a crucial time to respect the land.

Acknowledgement:
Special thanks to the Southern Forests Food Council for their insights into the seasonal produce and culinary heritage of the region.