Vivid creation: A sample of flavours sourced from Kangaroo Island.

A sample of KI sourced flavours???
Petite king crab salad, house made gnocchi accented by salty KI ‘samphire’, local queen snapper or SA rolled pork shoulder, KI sheep’s milk manchego and haloumi or a dessert flavoured with KI lavender or Ligurian honey.
Vivid creation: A sample of flavours sourced from Kangaroo Island.

Mark Eggleton

Early next month Kangaroo Island's much-lauded Southern Ocean Lodge will host a food safari showcasing the Island's exquisite produce and wine. During the day guests will be able to unearth and savour the Island's unforgettable produce straight from the source while at night they'll be able to relax in unparalleled luxury while indulging in a feast featuring the best of the day's harvest.

What will make it extra special is the safari will be led by Maggie Beer and Mark Best who will travel across Kangaroo Island to meet producers and find the finest and freshest produce for the evening menu.

Guests will enjoy a working experience at the Sheep Milk Dairy; visit the green pastures of Southrock Lamb and the shady groves of KI Olive Oil.

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Kangaroo Island's much-lauded Southern Ocean Lodge.

During the day there will be an opportunity to pluck marron and abalone from the farm as well as shuck oysters from the leases at Kangaroo Island Premium Oysters.

And after spending a morning or afternoon foraging for the Island's culinary treasures guests will enjoy fine winery lunches, cooking demonstrations, Southern Ocean BBQs and sunset drinks at Remarkable Rocks.

It's a remarkable mix but really just a slight extension on the day-to-day Southern Ocean Lodge experience which mixes unfettered luxury with the experience of an expeditionary cruise and unbelievable cuisine.

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The fireplace in the great room.

Owner James Baillie of Baillie Lodges and his wife Hayley say Southern Ocean Lodge should feel like a guest's own home. Granted an extraordinarily glamorous home but every guest who visits is welcomed like an old friend.

Moreover, every guest gets to indulge in the whole Kangaroo Island experience. There is a real sense of people, produce and place.

For starters, the lodge, perched high above the Great Southern Ocean sits atop craggy limestone cliffs with a view of cream capped, wind whipped breakers and toasted coconut coloured beaches.

Owner James Baillie of Baillie Lodges.
Owner James Baillie of Baillie Lodges.

"It's an amazing location with the 'wow' factor," says Baillie.

"Beyond the location we provide a great food and beverage experience that celebrates the local area and then, we provide guests with great ways of interfacing with the local environment," Baillie says.

"There's an experiences program with naturalist guides and at the end of the day guests return to a setting featuring great design and fantastic service. There's a sense of adventure whether it's wandering across a muddy paddock to visit a dairy, a vineyard or discovering the diverse fauna of the Flinders Chase National Park."

"We call it relaxed sophistication or casual sophistication. It's not a flop and drop experience."

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