In search of Kangaroo Island’s finest eats, I found myself at Kangaroo Island Source in Penneshaw, a township on the northeast coast of the Dudley Peninsula. As one of KI’s most produce-driven enterprises, owner/chef Kate Sumner’s vision is to showcase the Kangaroo Island region in the most clearest, cleanest, most natural expression.
Her 125 acre property incorporates an expansive vegetable and herb garden, olive trees, figs, berries and is home to many hereford cows, suffolk lambs and free range chickens. With this home-grown approach, Kate’s range of spice pastes, rubs and relishes are all produced onsite and marketed under the Kangaroo Island Source brand. From there, Kate also runs a cooking school which focuses entirely on sourcing the best regional produce.
However, one of the best ways to ultimately enjoy Kangaroo Island, would be to book in Kangaroo Island Source’s gourmet catering service who cater to everything from casual BBQs to formal dinner parties. We were lucky enough to have Kate prepare a picnic for us at a private residence.
There were several moments when we had to stop during the drive to the picnic. The scenery was simply jaw-dropping. The rolling green fields, the rugged coastlines, the lighthouse and the raw bushland… Ah, the great natural wonders of Kangaroo Island!
As for our picnic destination? We were literally in Andy and Kate Gilfillan’s (of South Rock Lamb) backyard.
Not too shabby of a view aye?
With a pristine private beach in sight, KI felt like an entire world away. The people on KI, in particular, Kate, are really connected to where food comes from and this picnic was a divine celebration of local produce.
It’s sometimes hard to capture the moment in still images, so here’s a video I took –
Here’s what Kate served us – American River Oysters, ancient grain salad (Kate has kindly provided the recipe below), South Rock Lamb kofta (recipe also below) with Island Pure sheeps yoghurt and Kangaroo Island Source chilli coriander chutney, crumbed confit baby abalone, Island Pure haloumi with Kangaroo Island Source beetroot relish, and bread with local olive oil made with olives that grow native to KI.
The American River Oysters were notably plump, sweet and smoky, some of the best oysters I’ve ever had. Note to self: Kate said she picked up the oysters from The Oyster Farm Shop (486 Tangara Drive, American River).
The grain salad was packed with superfoods and made a perfect side dish – this recipe is a real keeper.
- ½ cup cooked quinoa
- ½ cup cooked 'dirty' Kangaroo Island lentils
- ½ cup cooked black or red rice
- 100ml Kangaroo Island olive oil
- 2tbsp crushed toasted almonds
- 2tbsp crusted toasted pistachios
- 3 tbsp dried cranberries
- Juice from 1 lemon
- ¼ cup flat leaf parsley, roughly chopped
- ¼ cup coriander, roughly chopped
- ¼ cup mint, roughly chopped
- Mix all ingredients together and season with local salt.
- Best served with lamb kofta and Kangaroo Island Source chilli coriander chutney.
- 1kg Kangaroo Island lamb mince
- 3tsp cumin, toasted and ground
- 1tsp ground cinnamon
- 1tsp ground cardamon
- 1tsp chilli flakes
- 1tsp paprika
- 4 cloves crushed garlic
- 2 free range eggs
- ¼ cup of Island Pure sheep milk yoghurt
- 1 cup bread crumbs
- Mix all the ingredients together and make into which ever size of shape you like. Pan-fry or thread into skewers and cook on the BBQ until brown and cooked all the way through.
- Serve with extra yoghurt as a dipping sauce.
By this point, we didn’t think anything could beat this scrumptious lunch and unhindered seascape, but it happened. From the corner of our eyes, we catch glimpses of wild dolphins frolicking in the crystal clear waters.
Next time, I’m booking this, for a week.
Kangaroo Island Source
90 Cape Willoughby Road, Penneshaw, Kangaroo Island, SA
Phone: (08) 8553 1041
For more information on traveling to Kangaroo Island, go to tourkangarooisland.com.au
I Ate My Way Through travelled to Kangaroo Island as a guest of South Australia Tourism Commission