From the wilds of the remote Eyre Peninsula, Australia’s seafood frontier, to the isolated town of Forrest on the Nullarbor with a permanent population of only two, continue to the rugged southern West Australian coast as you fly over bubble gum lakes, sapphire waters and mingle with Kangaroos hopping on secluded beaches. Explore goldrush towns and ghost towns before ending with some of the country’s most prestigious wines in the famed Margaret River region.
SA, WA
Adelaide to Perth
FROM $25,940 PP
Adelaide to Perth
FROM $25,940 PP
A journey overview
highlights
Duraion: 11
Difficulty: Easy
Guided? While on activities/tours
Air-conditioned Bus
Private Airplane
- Two nights Southpoint Beach House
- Overnight in Ceduna in beach front accommodation
- Overnight in Forrest in a Settlers Cottage
- Two nights in Kalgoorlie
- Two nights in Esperance
- 2 nights Cape Lodge Margaret River
itinerary
11 days
Day 1 – Port Lincoln, Eyre Peninsula
Two nights Southpoint Beach House
Welcome to the seafood capital of Australia, Port Lincoln! Your local guide will greet you at the airport on your arrival around midday, before you delve straight into following your tastebuds. To taste the gourmet delights of Port Lincoln is a must for any visitor! Meet Tony Ford, one of Port Lincoln and South Australia’s best chefs at his Boston Bay Winery for a late lunch of seafood and wine pairing. Cook your own fish whilst learning about the various wines grown here along with sampling some of Port Lincolns very best seafood. This winery is the world’s closest vineyard to the ocean, and the locals often joke that pruning needs to be done at low tide so the crayfish don’t bite you!
Day 2 – Eyre Peninsula
An early start this morning, depart for beautiful Coffin Bay. This area is of outstanding beauty, sapphire waters, world famous oysters and is home to a variety of important species of flora and fauna. There are no other comparable systems of bays and inlets in such compact form anywhere on the coast, which is why this area is classified as a maritime wilderness area. This morning’s experience is something that will embed itself firmly into your memory for years to come. Local Nauo Aboriginal, Jody Miller and a Wirangu tribe member, are outstanding individuals looking to preserve their traditional stories, values and cultures by sharing the knowledge of their traditions from the soul. Be completely absorbed as you learn about their fascinating Indigenous culture through hands-on activities such as collecting and foraging for bush-tucker, understanding the amazing diversity of the bush medicine to be found, listening to their captivating story-telling and ancient history as you interact with your hosts to truly form an understanding of the local culture, community and history of this area, well before white man came along. You may even have the opportunity to experience some traditional methods of bush cooking and of course, tasting is a must. As seafood is a major part of this region, we tempt you with another lunch of fresh seafood platters at Coffin Bay 1802 Oyster Bar & Restaurant (or similar) overlooking the pristine waters and oyster leases that have made the town, and it’s world famous oysters. This afternoon, we excite you with a cruise where you will be joining a local oyster farmer and cruising out to ‘The Brothers’ islands to observe the seabirds, seals and dolphins that call this area home.
Whilst cruising, learn about the humble oyster, the process of farming these oysters, shuck your own oysters and of course, oyster tasting – the freshest oysters you have ever tasted! Your expert oyster farmer will explain how and what they are doing to keep their industry sustainable for years to come and how they are lessening the impact on the environment. The larger island of ‘The Brothers’ in the Mount Dutton Bay Conservation Park, is of paleontological significance because of the presence of sub-fossil bones of six species, including an extinct kangaroo and a giant flightless bird. Elegant bottle-nosed dolphins are common within the turquoise Coffin Bay waterways, and common dolphins are frequently seen in offshore waters. Please note the cruise is weather dependent. This evening, return to your hotel to freshen up, before a five minute stroll to El Giorno’s for a tasting menu. Savour a mixture of local fresh seafood and land products that of course are all locally produced. Start off with a tasting of Hiramusa yellowtail kingfish sashimi, southern blue-fin tuna sashimi and Coffin Bay oysters – natural – Tokyo – pickled ginger, soy sauce, mirin & wasabi. Entrée is followed with Devilled scallops – wrapped in bacon, with steamed rice and chilli cream sauce, salt and pepper calamari and Kinkawooka mussels – cooked in tomato, onion & garlic sauce. If you are still wanting more, then the main course is next – King George Whiting – cooked in Coopers pale ale beer batter, prime samm lamb steaks and Spanish king prawns – Spencer Gulf wild catch king prawns cooked in tomato & black bean sauce.
TESTIMONIALS