SA – Food Safari

Your host, Mark Gleeson, will meet you at Adelaide Airport where your journey will begin with a private charter flight over to Kingscote Airport on Kangaroo Island.

Kangaroo Island is ‘Australia’s Galapagos’ – an island sanctuary which is home to huge populations of native flora and fauna, including many endemic species. ‘KI’ is seven times the size of Singapore, but more than one-third of the area is National or Conservation Park. As well as the natural beauty of its coast, bush land and pastures, the island is highly regarded for the quality of its produce. On arrival to the island you will be met by your private Exceptional Kangaroo Island guide to begin your safari.

Former wildlife ranger and islander Craig Wickham, Exceptional Kangaroo Island’s founder, has assembled a team of dedicated, sharp-eyed outdoor enthusiasts who combine the role of naturalists, historians, driver, guides and story tellers to ensure you gain a local’s perspective of the island. The next two days will be spent traversing the island in search of manufacturers at the cutting edge of organic and innovative produce on Kangaroo Island.

Discover the diversity of the produce, the passion of the producers, and experience the ‘paddock to plate’ phenomenon. Your 2-day expedition around Kangaroo Island will incorporate seafood, artisan cheeses, honey, free-range eggs, marron, native spices, yoghurt and excellent wine. Below are just some of the producers you may encounter.

At 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.

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 you 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.

Located on the gentle slopes of Kohinoor Road lies The Islander Estate Vineyard. 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 for you, access has been negotiated.

KI Spirits is classic Kangaroo Island – small scale, immersive, fragrant, rustic yet strangely quite sophisticated despite the rusted corrugated iron exterior. The place defines “hand-made” and the flavours blend beautifully. Drop in for a G&T, learn about the mix of tradition and innovation where juniper meets Olearia. The distillery also happens to make the best coffee on Kangaroo Island and the addition of some of their in-house liqueurs makes a fabulous affogato! A visit to Kangaroo Island Spirits will stay with you long after the last bottle carefully carried home is empty.

Meals: Breakfast (excluding Day 1), Lunch, Dinner

Accommodation: LifeTime Private Retreats

On Day 3 you will be transferred back to Kingscote Airport for your private charter flight over to the Eyre Peninsula. Port Lincoln is located at the end of Eyre Peninsula, a huge ‘shark’s tooth’ of land that pokes into wild and bountiful waters. The old fishing town has a long history (its generous harbour and striking hills meant it was considered as the site for South Australia’s capital) but ground-breaking techniques in farming valuable tuna has made it a true aquaculture champion. This interesting, far-flung community is believed, proportionately, to have more millionaires than any other state in Australia.

Over the next few days you will have the chance to experience a “hunting and gathering” expedition searching for some of Australia’s best seafood, including searching for Coffin Bay cockles and oysters. Coffin Bay is an area of outstanding beauty, world famous Oysters and is home to a variety of important flora and fauna species. This will also include a 1 hour tour with Coffin Bay oyster farmer and restauranteur Ben Catterall, who will show and educate you on the Pacific and Native Angasi Oyster from his oyster-lease – which was also the very first commercial oyster farm in Coffin Bay. Dressed in waders, you get to sample these magnificent Oysters fresh out of the rack as well as seeing all the equipment used to get these Oysters into the top restaurants around the world.

A trip to the Eyre Peninsula would be remiss without a chance to explore one of Australia’s best marine parks and explore the rock pools with mask and snorkel for the prized abalone in the clear waters of the Great Southern Ocean (weather permitted).

You will also be taken to the Marina Wharf to visit the home of the largest fishing fleet in the Southern Hemisphere, to see the diversity of Port Lincoln’s fishing industries and vessels. The local fishing industries include Bluefin Tuna, Hiramasa Kingfish, Spencer Gulf King Prawns, Blue Mussel, Southern Rock Lobster, and Sardines as well as smaller trailer boats used for Abalone, Southern Calamari, Snapper, Crabs and King George Whiting.

Following this, you are taken on a hands on 45 minute tour of the Fresh Fish Place, where you will see the full process a fish goes through, from ocean to plate. Meet local fisherman as they drop off the catch of the day to the factory. At the end of the tour, you get to sample a tantalizing selection of in house smoked fish and pickled seafood. With a brand new shopfront and kitchen, you can select your own piece of fresh fish and have this cooked to your preference for lunch. Locally grown condiments are promoted in the retail section here and co-owner Sandy Harder, is an amazing local artist whose talents adjourns the shops walls and make a great gift or memento of your visit. This experience will be followed by an in-house lunch at the Fresh Fish Palace.

Your guide will also take you out to the beautiful Mikkira Station, where Koala’s can be found in the wild. Sit back around the fire (only out of fire danger season) in the restored original homestead and go for a stroll under the beautiful old Eucalypt trees and come face to face with one of Australia’s favourite animal icons as they laze in the Manna gums. As the sun sets for the evening, you will have the chance to relax with a platter of local produce, a glass of wine and listen to the sounds of nature.

To end your Eyre Peninsula experience you will finish off with an incredible Seafood Masterclass, held at your private accommodation. Enjoy learning about the local produce and local flavours celebrated on the Eyre Peninsula.

Meals: Breakfast, Lunch, Dinner

Accommodation: South Point Lodge (Private beach house)

The morning of day 6 will signal your departure from the Eyre Peninsula. Say goodbye to Port Lincoln as you board your private charter over to the Barossa Valley in South Australia, where you will land directly onto Hutton Vale Farm’s private airstrip.

Upon landing, the VIP Tour Manager will take you on a private tour of Henschke flagship vineyards followed by a tasting of the wines these vineyards produce in an intimate winery setting. Henschke is recognized for its rich heritage, innovative spirit and commitment to handcrafting exceptional wines for more than 145 years. The Henschke family grape growing and winemaking tradition spans six generations, and boasts outstanding sustainable vineyards in the Eden Valley, Barossa Valley and Adelaide Hills.

Visit the Hill of Grace vineyard and stand in awe of the ancient, gnarled vines. Soak up the history of the Henschke family and their connection to the region as you walk through parts of the original winery built in the 1860s. You will then settle downstairs in the family’s private cellar to enjoy a selection of Henschke icon wines, including Hill of Grace, Hill of Roses and Mount Edelstone.

After this truly outstanding experience at Henschke you will take a short ride through the rolling hills of the Eden Valley, to Hutton Vale Farm, where you will be greeted by the Angas family. They have over 7 generations of history to call on, and offer a rare opportunity to a behind the scenes experience of their historic 2000-acre farm.

Celebrated for its fine wool, free-range lamb, duck, chicken and pork, as well as artisan food products, such as pickles and preserves. Hutton Vale Farm is also an award-winning boutique wine producer; its Riesling, Shiraz, Cabernet and Grenache vines are taken from some of Australia’s oldest plantings. Hutton Vale Farm is an iconic South Australian property, part of the original estate created by George Fife Angas (1789-1879), one of the architects of the Colony of South Australia. The family originally owned 28,000 acres of Barossa land, and the nearby village of Angaston was named in their honor.

Jan Angas will create your farmhouse lunch. She is a dedicated cook, with extensive regional food knowledge, preparing magnificent flavors of the Barossa, from food grown on Hutton Vale Farm or sourced from local artisan makers. There is no better way to enjoy authentic Barossa generosity, with the warmth of a fire, or the sun, under the vines in the private stone walled garden.

Your last evening on safari will include an incredible dining experience at The Louise’s signature restaurant, Appellation. This will be a finale dinner to remember as you relax, enjoy the night and reflect fondly on all that you have experienced over your journey.

Your second day in the Barossa will involve an excellent degustation lunch at one of the region’s finest cellar door & restaurants. You will be met at your accommodation by your private local guide for a morning exploring the Barossa before making your way to the elegant oak trees of St Hugo’s winery, where on arrival your tour host will welcome you. Soak up the impressive atmosphere of the truly sophisticated setting and enjoy a walk to the viewing platform overlooking the Barossa Ranges. Here you will be served a glass of premium wine and be told the story behind St Hugo and the landmarks of the Southern end of the Barossa Valley.

Moving back to the intimate St Hugo restaurant you will be seated overlooking the open kitchen at “The Chef’s Table”. Here the chefs, led by Executive Chef Mark McNamara, will prepare your 8-course menu, a culinary adventure with high-class wine pairings that will begin around 1.00pm. The degustation menu is designed to complement the depth and complexity of St Hugo wines and will include an exclusive taste of history, a glass of the rare 1925 Tawny, with each bottle valued at $2000.

Revered for its full-bodied Shiraz wines, the Barossa Valley is home to some of the oldest grapevines in the world, with examples dating back to the 1840s. The region’s warm Mediterranean climate produces red wines of profound depth and intensity. Along with the mainstay of Shiraz, other popular grape varieties include Grenache, Mataro (or Mourvedre), Cabernet Sauvignon, Riesling, Semillon and Chardonnay.

Once your magnificent culinary experience has ended, your private guide will take the scenic route back to Adelaide where you will conclude your private SA Food Safari.

Meals: Breakfast, Lunch, Dinner

Accommodation: The Louise