Eyre Peninsula Food and Wine
The finest seafood
Luscious: One of the best words to describe the food and wine on the Eyre Peninsula.
The abalone on your plate is harvested from Coffin Bay, only hours before you eat it. The tuna, the whiting and snapper are fresh from Boston Bay. This is the “Seafood Frontier”. It promises the freshest blue swimmer crabs, prawns, rock lobster or oysters anywhere.
The chefs love it. They work with the freshest fish there is. Try meals like chilli mud crabs, squid ink pasta, freshly shucked Coffin Bay oysters with lime and tuna sashimi. These are just a few ways they serve up the best of the best.
And wine – of course
Taste wine while looking out over the sparkling blue waters of Port Lincoln’s Boston Bay. The wine comes from the vines planted around the bottom of the Eyre Peninsula. The vines produce Merlot, Shiraz, Cabernet Sauvignon, Chardonnay and many others.
In the 1800s, French explorer, Nicholas Baudin, originally named part of the Eyre Peninsula Port du Champagny, after realising the climate would be suited to wine growing. It took a little while for others to realise the potential but the local industry is coming of age.
Something a little different
Looking for something completely different to put on your plate? Visit a yabbie and marron farm and try the recipe for yabbie billabong stew. It’s an unusual name but tastes great! It’s something to tell the people back home about.
If you visit in January, don’t miss the Eyre Peninsula Farmers and Fisherman’s Market. Held at twilight on Coffin Bay’s foreshore, indulge in dishes prepared by local chefs. There’s fresh seafood of course but also a selection of wine, jams, relishes, pickles, smallgoods and more. Finish up with a dessert made from locally grown apricots or quandongs.
The Eyre Peninsula - it’s pure indulgence.
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