Definitely the highlight and best two days of our trip. From the outdoor teatime along the river to the unbelievable grilled fish, grilled cheese (yes, grilled cheese) fresh salad and wine, to the remarkable guide, the first day was truly exceptional. The things that we got to see up close and personal were sensational
Food Safari Tour
A private tour visiting the pure source of Kangaroo Island’s extraordinary food.
Discover the diversity of the produce, the passion of the producers, and experience the “paddock to plate” phenomenon. This full day can incorporate seafood, artisan cheeses, honey, free-range eggs, marron, native spices, yoghurt and excellent wine.
Kangaroo Island Olive Oil
Sue and Dan Pattingale have established Kangaroo Island as an excellent source of olive oil. The herbaceous and peppery wild oil is harvested from ancient, gnarled trees from across the Island. In contrast the plantation grown oil is smooth and mild. Try each of these in a tailgate tasting overlooking the groves.
Kangaroo Island was declared a bee sanctuary to protect the only remaining population of Ligurian bees introduced from Italy in 1886. This traditional cottage industry is emerging as an important part of the Island food scene. Beekeepers have a nomadic programme where the hives are moved in response to flowering patterns and nectar flow. Taste a range of honeys and track down the source of the delicate flavours.
Marron, wine and native spices
Have you ever been to a farm where the stock lay hundreds of eggs, have big claws and live under water? Two Wheeler Creek is an extraordinary farm which produces wine, sheep for wool, native spices (lemon myrtle and native pepper) and marron which is an Australian freshwater crayfish. Here we can learn about the breeding ponds, grow-out dams, harvesting and grading the marron and then get to sample them in the restaurant right on the farm, accompanied by Two Wheeler Creek wines and sauces featuring native spices grown on site.
The Islander Estate Vineyard
This vineyard is located on the gentle slopes of Kohinoor Hills. The idea of making wine on Kangaroo Island occurred to Jacques Lurton in 1997, when he visited on his honeymoon with his wife Francoise. They fell in love with its natural beauty, saw few planted vines but recognised its considerable potential. The Island offers near perfect growing conditions with a cool, semi dry climate that allows slow ripening which produces exceptional quality wine. The winery is not open to the public however we have negotiated access.