Back by popular demand, we are returning to South Australia’s Eyre Peninsula on a ‘Catch and Cook’ tour designed especially for chefs and hospitality professionals, showcasing the diversity of this exciting region from land to sea, to people, culture and history.
Over two action-packed days, you will head out to Angel Oysters’ leases and taste oysters plucked straight from the sea, visit seafood production & sorting sheds, and get hands-on with an abalone masterclass led by chef Tony Ford from Boston Bay Winery. You will spend time one of the region’s leading genuine free-range heritage pork farms, Boston Bay Pork, for an educational insight into their sustainable farming methods, as well with the local Indigenous community, gaining an appreciation and insight into local native ingredients and their food culture.
Click here to watch a short film captured on a previous ‘Catch and Cook’ industry trip.
Price: TBA – includes airfares Adelaide-Port Lincoln-Adelaide*, all ground transfers in and around Port Lincoln, two-day fully guided exploration of Eyre Peninsula including industry master-classes, private farm and production facility tours & experiences, meals and accompanying beverages, and, one night’s hotel accommodation.
*The tour starts and finishes at the domestic terminal of Adelaide airport. Guests are responsible for getting themselves to/from the airport meeting point.
Please note: we must have a minimum of 14 for this tour to go ahead.