Kangaroo Island offers food as it was meant to taste. And it’s at its freshest and most authentic at the source, where producers grow, forage, make and package – with an eye for quality and sustainability.
The island’s remote and untamed natural environment has always demanded a self-sufficient lifestyle. The early mixed farms of cattle, sheep and grain, plus kitchen garden, have diversified to a rich array of marron, free-range eggs, heritage free-range pork, figs, lentils, sheep’s milk yoghurt and cheese, freshwater barramundi, olive oil, condiments, and much more. A sample from the clear, clean ocean includes King George Whiting, oysters, abalone, snapper and garfish.
Early settlers learnt about the seasons, making the most of each one, surviving year round. This legacy of ingenuity and seclusion has influenced island food producers to deliver quality and flavour – whether they are fourth generation islanders or newly arrived and inspired.
Kangaroo Island wines, spirits, ciders and ales have a purity and restraint that perfectly matches the region’s artisan food. Each cellar door is a ‘one-off’ and many offer regional food to complement wine tastings and sales. Make sure you seek out the newly released vintages.
The dining is fine, casual or pop-up. Eateries dot the island from Cape Willoughby to Rocky River, Kingscote to Snellings Beach. In all corners of the Island you can savour its delights with private catering, eating in the wild or at restaurants, cafes and cellar doors! Discovering Kangaroo Island’s culinary secrets is an odyssey for lovers of fine food, wine, beer and spirits.