Hanson Bay Road, Kingscote, Kangaroo Island
Renowned as Australia’s Galapagos, Kangaroo Island is a true wilderness refuge, a place teaming with indigenous species and where a rugged coast offers some of the world’s most dramatic ocean views. Stretching across 4,500 square kilometres, ‘KI’ (as the locals call it) is Australia’s third largest island and more than one third of this expanse is declared as Conservation or National Park.
Appearing to float among this pristine setting stands Southern Ocean Lodge, celebrated as a pioneer of Australia’s new breed of luxury lodges. Located on Kangaroo Island’s south-west coast, the lodge is set back from an impressive cliff above a wild surf beach, offering breathtaking panoramic views across a vast expanse of jagged coastline. Combining contemporary design with exhilarating experiences and a feeling of genuine welcome, Southern Ocean Lodge offers guests a very real sense of place.
An experience of this calibre is nothing without a strong culinary philosophy and in this the lodge excels. Southern Ocean Lodge is privileged to act as ambassador for the region’s produce. Kangaroo Island is the perfect pantry with a plethora of high quality ingredients springing from the earth and sea. The lodge’s Executive Chef, Asher Blackford, has crafted a dining experience that works hand-in-hand with the island’s growing number of small scale artisan food producers. Asher is passionate about the notion of working from field, paddock or beehive to plate.
The menu changes daily and is shaped by local ingredients, celebrating both the season and the simplicity that high-quality produce offers fine dining. Dishes showcase the riches of the island as well as the greater expanse of the state. South Australian grain-fed beef features alongside Kangaroo Island free range chicken and lamb as well as oysters fresh from leases and fish caught off the coast. Each meal is a culinary journey offering a real taste of South Australia.
Artisan producers are the heroes of Asher’s menus and sustainable ingredients are held in the highest regard. Savour freshwater marron, pure Ligurian honey and barramundi farmed by the local school students. The locavore approach continues in the hand-selected range of exceptional South Australian wines and craft beers, making a walk into the open- cellar very tempting.
With seals quite literally dotting the coastline, kangaroos popping up around every corner and the odd echidna crossing your path, thereisnowonderthatKangarooIslandisso often described as a zoo without fences. The island is an arc and while the wildlife is reason enough to come, the architecturally designed lodge and the bounty of local food and wine are extraordinary reasons to hop over too.
Flavours of Australia
200 stories about the best places to eat and drink around Australia
55 signature recipes from top Aussie Chefs
Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with signature recipes of our most coveted restaurants and identities.