Discover the flavours of the Eyre Peninsula seafood trail


Tony Ford from Boston Bay Winery shows off some of the Eyre Peninsula’s premium seafood.

South Australia has a growing reputation as a gastronomic destination, with its coastline a treasure trove of deep sea delights. Think Cupid (baby) oysters straight from the sea, fresh Kinkawooka mussels, rock lobster, and sustainable Spencer Gulf king prawns. With the help of a sensory scientist the region has now set out to prove that its seafood tastes different — maybe even better — than that sourced anywhere else in the world. Read the full story here.



Filed under Gastronomic Travels, Uncategorized

2 responses to “Discover the flavours of the Eyre Peninsula seafood trail

  1. Oh Rachel, such a lovely story. I had such brilliant seafood on four occasions when I visited SA as a guest of Tasting Australia! Tonight, as I write this, we are in Darwin and we just had freshly shucked coffin bay oysters, but dear me, the flavour and freshness was lacking!


    • Hi Lizzy,
      Sorry to hear that your Coffin Bay oysters weren’t up to scratch. It’s always a disappointment, isn’t it, when fresh produce fails to meet our expectations. I had a ball in SA sampling lots of fresh seafood and that cooked fresh from the sea. I’d love to get myself back to the Eyre Peninsula some time soon.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s