It’s always a thrill to encounter an echidna on Kangaroo Island.
Echidna hits the beach on KI
Places to go, people to meet
A snaphot: Wildlife on Kangaroo Island
Southern Ocean Lodge naturalist guide, James Adam is a talented wildlife photographer with an impressive portfolio of images on his website at www.jamesadamphoto.com.au.
We’re lucky to have him on our Experiences team; he captures the island’s incredible wildlife with a keen eye, an infinite respect for nature’s beauty and with a good sense of humour.
Ebony and Ivory wallabies
Corellas on KI
Mum and big baby Koalas
Eye-spy Parrot
Possum
Check it out baby!
Willow the Tamar wallaby
A Frenchman on Kangaroo Island: A vintner’s tale
Wine Business Monthly Jacques Lurton
Australia's Wine Business Monthly
Bordeaux-based flying winemaker Jacques Lurton has completed 21 vintages in Australia, and was recently named in Andrew Jefford’s list of Australia’s 12 best winemakers. Jacques’ love affair with Kangaroo Island started on his honeymoon in 1997, when his mentor Brian Croser and Martin Shaw suggested the new couple visit the sialnd with a view to establishing a vineyard.
In 2000, Jacques created The Islander Estate Vineyards, with a well-defined concept of the wine style he wanted to produce, “My reasoning was based on the selection of the soil, the climate, the aesthetics of the place, the method of production which does not compromise the quality, and the principle that a high-class wine must be the result of a natural balance of all its components.”
The wine list showcasing Kangaroo Island and South Australia at Southern Ocean Lodge has included all Islander Estate labels over its young history; currently in the cellar are:
Wally White Semillon
Yakka Jack Red Blend
Sangiovese
Old Rowley Red Blend
and a favourite amongst guests and the Southern Ocean Lodge team alike is ‘Bark Hut Road’!
More at www.iev.com.au
and read ‘An hour with Jacques Lurton’, by Anthony Madigan as published in Wine Business Monthly, August 2010 (see link above) or at http://www.awbm.com.au/
Slow baked marron with leek fondue and walnut vinaigrette
Kangaroo Island Marron
Serves 4 people for a main
• 4 whole parndana farmed marron
• 120gr chopped unsalted butter
• Murray river salt flakes
Leek fondue
• 100gr finely sliced white leeks
• 100gr unsalted butter
• 50ml extra virgin olive oil
• 300ml Cream
Walnut shallot vinaigrette
• 40gr finely diced roma tomatoes without seeds
• 20gr toasted finely diced walnuts
• 20gr finely diced baby shallot
• 5ml cabernet sauvignon vinegar
• 5gr finely chopped coriander
• 5ml verjuice
Method:
Blanch the marron whole in a large pot of boiling salted water for 1 minute then place into iced water to cool down.
Once cool remove the shell using a pair of scissors trying to leave the meat in tact.
Keep remaining shells for a potential bisque….
Place the marron onto a flat stainless tray and season with salt and place chopped butter on top of the meat, slow cook for another 7 minutes on 125 deg celcius.
For the leek fondue, melt the butter in a heavy based saucepan, add the leeks and cook on low heat until leeks become very soft. (Important not to colour the leeks or the butter during this stage.
Once the leeks are well softened add the cream slowly to the leek mix until the butter binds with the cream and becomes thick, finally add the olive oil to the mix, season.
For the walnut vinaigrette add all the ingredients together and season with the cab sav vinegar.
Spoon the leek fondue onto the plate and then place the hot marron on top. Spoon small amounts of the salsa over the top and garnish with reserved marron head and some sprigs of chervil
Southern Ocean Lodge guests remember their stay
GUEST FEEDBACK:
We had a wonderful time. We filled out the card in the room in such a hurry, mentioning Mel, who made a real impression with her relaxed and friendly style and good knowledge of the wines. However, we did omit to mention some of our most important impressions. The lodge is obviously a spectacular and beautifully designed property, but it was the relaxed and knowledgable attention of all the staff that made our stay so memorable. There were many examples, such as always being greeted by name, or our room always being serviced when we were out and about, (I do love it when the fairies come) or Nathan finding a jacket for me when we went to the seals – I was rather unprepared for where we were off to – a bit of a mystery destination. Finally, we didn’t meet the chef – does he sometimes come out to circulate? However, please pass on that we thought the food was fabulous, and so clever, (given that it is a full board deal, and therefore guests might be eating more than they would at home) to keep the menu so fresh, essential, local, and, apart from the marvellous, and thankfully optional, breads, low in carbs, healthy and totally enticing, and the portions small while the whole meal was perfectly balanced and satisfying to all the senses.
We would love to come again, and maybe visit Lord Howe. I am happy for you to ask me for further comments, and you can call on me for my vote in any award poll!
Luxury Lodges of Australia: First-ever eNewsletter
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Luxury Lodges of Australia eNewsletter
Luxury Lodges of Australia ENewsletter