This is an exclusive chance to spend three action-packed days and two relaxing nights in South Australia’s remote Eyre Peninsula on an exclusive behind-the-scenes tour designed specifically for chefs and hospitality professionals.
Organised in collaboration with Regional Development Australia, ‘Catch and Cook III’ showcases Western Eyre Peninsula’s pristine seafood including abalone, razor fish, oysters, whiting and more, and an in-depth abalone masterclass by local chef, Tony Ford.
This is also an extraordinary opportunity to gain a first-hand, authentic insight into Aboriginal food culture and indigenous foods; gain a deeper understanding of the culture, customs and techniques used in their cooking; and, learn about traditional ingredients and how to use them. Our itinerary includes a visit to an Aboriginal community who are pioneering a saltbush farming and saltbush flour enterprise which has gained national recognition since we first visited in September 2016.
Tour dates to be confirmedRegister your interest now