Foodie Friday #1 at La Boca Bar and Grill

A little about our Kangaroo Island producers, tantalize your taste buds and take the La Boca experience

As Chef Nicolas Arriolas’ team at La Boca Bar and Grill begin their Kangaroo Island showcase, its important to learn about the food, where it comes from, who makes it, and how La Boca are featuring it.

Kangaroo Island Shellfish

Grown in cool, clean waters off the coast of South Australia in one of the world’s most unpolluted and intact marine environments, KI’s oyster season runs from April to December.

In true sea change style, Ken and Amanda Rowe sold up their IT business in Adelaide and brought their young family to Kangaroo Island. In 2008 they became oyster farmers, farming the Pacific Oyster in the clean, pristine waters off Eastern Cove on the north coast of the Island. Kangaroo Island oysters are renowned for their delicious salty taste and are highly regarded throughout Australia.

The farm produces around 50,000 dozen oysters a year and they are shipped 
to wholesalers in Adelaide, Queensland, NSW and Victoria under the Kangaroo Island Premium Oysters brand. In 2010, Ken and Amanda opened a Farm Gate shop,  The Oyster Farm Shop in American River, making their oysters, value-adds and showcasing Island aquaculture and sustainable seafood available to locals and visitors.  They now employ 13 people.

All of the squid on the La Boca menu is sourced by KI Shellfish from local fishermen.

Kangaroo Island Shellfish Premium Oysters with a South Rock Chorizo Ragout. 📷 @​i​​vy_adelaide
Chargrilled Kangaroo Island squid in garlic, parsley and mild chilli marinade.

Island Pure Sheep Dairy

Island Pure Sheep Dairy is a 260 hectare grazing property on the banks of the beautiful Cygnet River and Gum Creek on Kangaroo Island, approximately 10 minutes from Kingscote.

Island Pure’s flock has been built over the last 20 years from a mixture of breeds based on their milking ability and temperament. With no recognised milking breed in Australia, the flock has influences from Awassi, East Friesian, Border Leicester, Merino, Suffolk and Poll Dorset.

Island Pure produces a wide range of sheep’s milk products including natural yoghurt, Ligurian Bee honey yoghurt, Du Couedic (Kefalotiri), Cassini (Manchego), Ravine des Casoars (Haloumi), Le Casuarinas (Feta), Cygnet (semi-matured Manchego), ricotta and labneh.

Smoked cauliflower steak, Island Pure charred Haloumi and grilled open field mushroom with chimichirri. 📷 @​i​​vy_adelaide
Kangaroo Island dry aged beef burger, blue cheese aioli, jalepino relish, grilled bacon and Island pure sheep cheese 📷 @​i​​vy_adelaide


Kangaroo Island Community Education

KI Community Education – Parndana Campus is a Primary and Secondary school of 168 students and is located in the centre of Kangaroo Island in the rural township of Parndana.

Strong academic and vocational pathways are encouraged as well as a focus on being community minded and being a valuable citizen. Agricultural Science is a major curriculum focus. The school’s ‘farm’ comprises of 10 hectares and provides for a programme including animal husbandry, cropping, apiary and horticulture.

In 2004 the KI Skills Centre was opened to develop aquaculture into the learning programme as a focus of the Parndana school community for Kangaroo Island Community Education. The Centre is a ‘re-circulating aquaculture system’ in which Barramundi are farmed. The Centre allows students to engage in real life learning with transferable skills and we welcome and encourage visitors to come and see for themselves the wonderful learning that develops from it. The areas of ‘aquaponics’ (aquaculture plus hydroponics) and sustainability are explored by students through their learning programmes.

Kangaroo Island Barramundi

Kangaroo Island Gold

KI Gold is an agricultural business run by fifth generation Islander Richard Trethewey, in partnership with his family.

Originally established as a broadacre farm by Richard’s father as part of a soldier’s settlement near Parndana, KI Gold now produces wool, lamb, seed potatoes, fresh vegetables and fresh marron. Richard is passionate about Kangaroo Island, its produce and its authentic brand, which celebrates the unique connection between KI’s producers and their natural environment.

Marron are a type of fresh water crayfish, and they were introduced to Kangaroo Island several decades ago from the south west of Western Australia. KI’s pristine environment provides optimal conditions for marron farming, especially for an animal sensitive to temperature and chemicals. Despite this, marron are preyed on by shags and other wildlife and can take between 2-3 years to mature.

KI Gold produces up to seven tonnes of marron each year, which are highly sought after in restaurants and hotels across Australia.

Up size any of your dishes with a Kangaroo Island marron. 📷 @​i​​vy_adelaide


Watch out for all of the Sunday events taking place at La Boca over August.

Make your reservation at La Boca now so you don’t miss out!

Ph: 08 8461 0394


Don’t forget to check out the Accomodation package with the Stamford – make a night of it!

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