Island Beehive

Island Beehive is one of the largest organic honey producers in Australia, extracting over 100 tonnes of honey per year which is exported nationally and internationally. A visit includes insight into the important role of the Ligurian Bee, a tour of the processing plant, and tasting a delicious range of honey flavours all produced on Kangaroo Island.    


Kangaroo Island Spirits

Kangaroo Island Spirits (KIS) specialises in handcrafted premium Australian spirits, gins and liqueurs, made in South Australia’s only boutique micro distillery.  Enjoy a range of award winning 'pure spirits' that reflect the use of local ingredients such as coastal daisy and native juniper berries. Drop in to the KIS cellar door at Cygnet River, hosted by passionate owners Jon and Sarah Lark.     


Oyster Farm Shop

Kangaroo Island has five protected marine parks that ensure water quality is high, helping to produce some of the best tasting oysters in the world. The Oyster Farm Shop offer you a tasting selection of freshly shucked oysters from local accredited farms located in Eastern Cove.  Oysters grown in this region are known for their distinctly sweet flavour. 

Island Pure Dairy

Island Pure Dairy opened in 1992 and was South Australia’s first sheep dairy and cheese factory. Located on 260 hectares of land in the beautiful Gum Creek region of Kangaroo Island, tours include a full tasting experience plus some background information on how to make natural homemade cheeses and yoghurts.


Islander Estate

The Islander Estate Vineyards are the home of French winemaker Jacques Lurton, who founded the 300-hectare property near Parndana located in the heartland of Kangaroo Island. Jacques considers the soils to be similar to those of Fitou in Languedoc-Rousillon, Southern France. He finds Kangaroo Island to be a very interesting place to grow grapes as there is an immense amount of variation in terroir: soils, rainfall, aspect and style, all of which influence the resulting wine. 


Gourmet Chef Safari

Sue Pearson was a chef at the award winning Ivy Restaurant in London before relocating to Kangaroo Island where she owns 'Fish' once voted the best fish & chip shop in the world. Sue also travels the world running marathons and works with British Olympic distance runner Liz Yelling at her running camps in the French Alps. Join Sue at her house which is siutated on 200 acres of land over looking the great southern ocean for a masterclass demonstration followed by preparation of a gourmet lunch using local produce. 



The design of the course route where runners regularly passed by each other in opposite directions built a great sense of camaraderie, especially in the tough sections when the hills and weather really tested us. Loved every minute.  

Sue Pearson