CELEBRATE WITH THE SEALINK KANGAROO ISLAND SEAFOOD FEAST-IVAL

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Posted on 27th January 2012 by southernoceanlodge in Eat & drink |Events

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THE SEALINK KANGAROO ISLAND SEAFOOD FEAST-IVAL

27th April – 2 May 2012

There’s lots to be excited about this autumn, with the fine producers and chefs on Kangaroo Island coming together with an itinerary of nine great dining events around the island, with a common theme: fabulous, singing-fresh seafood!

In a series of events at idyllic seaside settings around the island, feasters can choose between fine dining tasting menus, campfire cooking and seafood barbeques by the sea. Other dining events include master class demonstrations and exclusive dinners with celebrity chefs such as Pete Evans from My Kitchen Rules and Simon Bryant from The Cook and The Chef.

This is an island festival that connects visitors to the Kangaroo Island community through the celebration of fine seafood, local produce, location and conversation.

Southern Ocean Lodge has some exciting food events as part of the Feastival:

Sunday 29th

Luxury Accommodation Package; SOUTHERN OCEAN LODGE FEASTIVAL

PACKAGE DATES: 29th April – 1st May 2012

An exclusive opportunity to enjoy a weekend of luxury at the Southern Ocean Lodge; guests enjoy an exclusive pass to dinner with Simon Bryant at the KI Seafood Feastival down at the historic Kangaroo Island Jetty.

Includes:

Two nights luxury accommodation
All lodge dining, open bar with premium wines and spirits
In-suite bar
Signature Lodge Experiences and island airport transfers
Special KI Seafood Feastival dinner with Simon Bryant from the TV series the Cook and the Chef

From $1,980 per person – two nights all inclusive (excluding air)
Children from 6 yrs – $350 per child per night
Capacity 8 suites only

For more, please call DIRECT 02 99184355

Then, on Monday 30th…

A SOUTHERN OCEAN DEGUSTATION
Lunch 12.30pm – 4.30pm

This is a  rare opportunity to dine at Southern Ocean Lodge. Experience a true gastronomic journey of Kangaroo Island; the ‘produce to plate’ approach is a real passion for Chef Tim Bourke and his team.

TICKET PRICE: $125 per head, sit down formal lunch and beverage package.
No children under 18 sorry.
ALL BOOKINGS – Please call DIRECT 02 9918 4355

Capacity 60 – hurry to reserve your place!

See you at the first-ever Kangaroo Island Seafood Feastival!

 

 

Dirt(y)| Simon Byant delivers SA’s own pure pulse

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Posted on 23rd November 2011 by southernoceanlodge in Eat & drink

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South Australia’s Simon Bryant , the ‘chef’ half of the ABC TV favourite ‘The Cook and The Chef’ and keenenvironmental champion has teamed with local growers in the state and alunched a new brand of non-GMO pure grains and pulses.

Named ‘Dirt(y)’ for the pure dirt in which the grains are grown, the new range so far includes super Yorke Peninsula Kabuli Chickpeas and Kangaroo Island’s delicious Red Nipper Lentils, and the larger Red Nuggets.

Dirt(y) grains and pulses are ngle origin, traceable, non-GMO, grown in the pure, clean SA environment, drought resistant and waterwise. And, as a nod of thanks, return precious nitrates to the dirt for future crops.

Duncan MacGilvray of Kangaroo Island Pure Grain is happy to see his Kangaroo Island red lentils packaged so perfectly..

The product was up for sampling at the Good Food KI Food Industry Expo last Wednesday 16th November. “As you can see,  the product looks fantastic and Simon is out sorting distribution as we speak,’” explains Duncan.

The Dirt(y) website is now up and running – check it out for more info and to buy online

http://www.dirtyinc.com.au/

Dirt(y) Food Produce

Simon Bryant, Duncan & Caroline at the KI Good Food Expo

 

Masterchef Magazine heads to Southern Ocean Lodge

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Posted on 11th October 2011 by southernoceanlodge in Eat & drink |media

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Masterchef Magazine toured Kangaroo Island recently in seatch of good things to eat and drink. Happily spoiled for choice, the Magazine team made sure to include a visit to Southern Ocean Lodge.

Read the full story here

 

KI Food Safari 2011

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Posted on 2nd October 2011 by southernoceanlodge in Activities on Kangaroo Island |Eat & drink |Events

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KI Food Safari 2011 was a tremedous success, thanks especially to a terrific group of guests, an enthusastic team at Southern Ocean Lodge, our fabulous foodie ‘safari leaders’, Maggie Beer and Simon Bryant and of course the producers on Kangaroo Island, happy to open up their farms and vineyards to share their stories, their food and their wine.

See following for an outline of the itinerary for 2011. The album is up on facebook now, hop on to check it out!

This gives a hint of what’s in store for KI Food Safari 2012, with a new six night format – bookings are open now. The 2011 event sold out fast, so don’t delay in reserving your place!

KI Food Safari |Southern Ocean Lodge | 2011

Saturday 27 August – Arrive at Kingscote Airport to be met by Maggie Beer and the Southern Ocean Lodge team.  We head across to the picturesque Islander
Estate Winery for a ‘First Taste of Kangaroo Island’ standup lunch and oak
barrel wine-tasting. From here we drive south to Andermel Marron, home of KI’s
prized freshwater crayfish and a leader in sustainable aquaculture. As the sun sinks
to the west we arrive at Southern Ocean Lodge, our ‘luxe base-camp’ for the KI
Food Safari, 2011.  Refresh and reconvene to meet the team before Tim Bourke’s welcome dinner in degustation style, designed to showcase the finest, freshest KI produce with Islander Estate matched wines. Welcome.

Sunday 28 August – Today the Safari heads out towards the
KI’s eastern end. We start our journey at Island Pure, the island’s sheep milk
dairy. We see sheep milking and enter the factory for hands-on ricotta
making. From here we head across to Antechamber Bay and the home of South Rock Lamb. Here we have lunch, meet the Gilfillan family who are passionate about raising free-range lamb and who coordinate the Farmers Market at Penneshaw.
We enjoy a wine-tasting with nearby Dudley Wines, before heading west again
to the oyster leases at American River. Return to the Lodge for Maggie’s
‘glass-in-hand’ cooking demonstration and dinner menu.

Monday 29 August – An optional fishing charter explores the waters to the island’s north to bring the catch back for dinner, whilst the remaining Safari travels to Seal Bay and the third largest colony of the Australian Sea Lion. Simon Bryant arrives in time for lunch, and the afternoon is at leisure with choices of our Chef Tim Bourke’s Masterclass which includes a three part ‘Journey of the Southern Sourdough’, spa treatments, bespoke experiences or just relaxing around the Lodge. In the evening we join Maggie and Simon in the kitchen for a Chef & the Cook Challenge, KI Style as they prepare the canapés for sunset drinks. Maggie and Simon jointly host dinner.

Tuesday 30 August – This morning the Safari offers the experience of KI’s wilderness highlights on a half day excursion to Flinders Chase National Park. Walk amongst the Remarkable Rocks, get amongst the fur seals colony at Admirals Arch and hear stories of shipwrecks, early light-house keepers and more. We suggest you don’t leave KI without it! Alternatively as a fun foodies’ adventure for the morning, Tim Bourke takes a group tour to the Ildoura Fruits Farm, a KI farm at its most quirky and producer of Australian native bush conserves and muntry berries. KI’s Bay of Shoals Winery joins us for a tasting at a ‘Southern Sizzler’ BBQ style lunch. We divide for Tim Bourke’s Masterclass, time at leisure and an optional walk (or later drive) to neighbouring historic property, Grassdale. For ‘Kangas and Kanapes’, Simon Bryant cooks alfresco at Grassdale as the ‘roos and wallabies emerge to graze at dusk. We welcome Barossa winemaker Charles Melton as our host sommelier, who cracks his pre-release 09 reds especially for us and who brings a selection of museum wines to match Simon’s own hosted dinner.

Wednesday 31 August – The KI Food Safari heads north for a full day out and about. The day starts with a visit to Island Beehive, home to the Ligurian Bee and its pure, prized honey. We travel to the canola fields to the north, which are pollinated only by the locals, and have morning tea in the vast fields of yellow flowered canola crops. Next stop is KI Abalone – a fine example of aquaculture with fresh, premium abalone to be savoured, damside. A mother humpback whale burses her newborn calf just off the coast. Lunch is long and lazy on the beach and cooked for us by Nick Hannaford at Life Time Retreats on the picturesque north coast, before we begin our journey home via the groves and fig trees at
KI Olive Oil for a tasting and a wander. Dinner is in ‘Family Style’ – a
cooperative ‘Chef and the Chef’ creation from Simon Bryant and our own Tim
Bourke.

Thursday
1 September – A late breakfast for those who like it precedes a last chance for a clifftop walk, spa treatment or Tim Bourke’s final Masterclass. The Safari bids adieu to Southern Ocean Lodge and heads back to the airport to return each to their home ports.

 

A
flexible approach: The KI Food safari offers
wonderful possibilities. With this in mind, our itinerary is always dependent
on a number of factors, weather certainly being one, and changes may be made to
take advantage of opportunities nature may have in store for us.

Adelaide and South Australia – a haven for foodies!

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Posted on 31st May 2011 by southernoceanlodge in Eat & drink

Notable food and travel writed and editor, Leanne Kitchen has posted a great post on New Zealand online community site aimed at foodlovers, called foodie.co.nz

Leanne Kitchen

SOL - Terrace

The post is all about the foodie highlights of a visit to South Australia, and includes the Adelaide Cenral Markets, Haigh’s Chocolate Factory, The Lane Winery and Udder Delights fabulous SA cheeses amongst many others including… Southern Ocean Lodge!

Add it to your foodie bucket list; ideal to spend a couple of days touring in SA prior to or post a stay at Southern Ocean Lodge.

Check out the full post and lots to see, so and eat in SA at http://www.foodie.co.nz/Feature/South-Australia-by-Leanne-Kitchen.aspx

Adelaide Central MarketsThe Lane Winery

Tim Bourke is back!

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Posted on 13th May 2011 by southernoceanlodge in Eat & drink |News

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… and there are menus to prove it!

Chef Tim Bourke

We are all excited to welcome Executive Chef Tim Bourke back to Southern Ocean Lodge to resume his role and attend to ‘unfinished business’ .

In cooperation with Lodge owner James Baillie, Tim created the culinary philosophy which is core to the food and beverage expereince at the Lodge, that is that the ingredients for the daily-changing menu are sourced only from local Kanagroo Island and South Australian suppliers who often operate on a small scale, sustainable basis. The produce is fresh, in season and full of flavour.

Tim has established many great relationships with local suppliers, and is excited that new suppliers on the island are making contact with the Lodge all the time. Since returning this month, he’s had great news of a new producer of geese, ducks and organic lettuce, tasted some fabulous new cheeses and taken delivery of an abundance of figs and butternut pumpkins from the KI Olive Oil farm.

You’ll see following a sample of Tim’s dinner menus for May.

Welcome back, Tim!

Monday 9th May 2011
Dinner
carpaccio of locally caught amberjack, local olive oil, lemon, radish leaves

salad of pickled beetroot, local sheep milk feta cigars, walnuts, apple, herbs

terrine of barossa valley free range chicken, piccalilli of organic vegetables

 juniper crusted saddle of hahndorf venison, celeriac, sunflower seeds, mushrooms, raisins

steamed fillet of locally farmed barramundi, nage of cockles & herbs, marinated seaweed

 local honey crème caramel, poached pear, pear sorbet, thyme crumble

selection of south australian cheese, accompaniments

  •          barossa valley cheese co. ‘le petit princesse’ (barossa valley, goat milk, white mould)
  •          woodside cheese wrights ‘etzy ketzy’ (adelaide hills, cow/goat milk, washed rind)
  •          alexandrina cheese co. ‘red wax cheddar’ (mt. jagged, cow milk, hard cooked)
  •          barossa valley cheese co. ‘washington washrind’ (barossa valley, cow milk, washed rind)

white wine     

doc adams pinot gris, adelaide hills 2010                                                                                                   

red wine 

dudley ‘porky flat’ shiraz, kangaroo island 2007

dessert wine

heggies botrytis riesling, eden valley 2007
should you prefer a more traditional menu please ask to see our ‘southern ocean lodge classics’

KI Food Safari |Southern Ocean Lodge

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Posted on 15th April 2011 by southernoceanlodge in Eat & drink |Events |Press Releases

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A culinary adventure on Kangaroo Island departs 27 August for five gourmet nights


The KI Food Safari kicks off at Southern Ocean Lodge this August 27th and charts a route of culinary discovery across Kangaroo Island in search of fabulous food and wine, hand-picked straight from the source. The five night KI Food Safari is a hands-on, muddy-boots paddock and vineyard discovery of Kangaroo Island’s best produce and its journey to the plates and glasses at the lauded Southern Ocean Lodge.

South Australia’s own much-loved food legends, Maggie Beer and Simon Bryant are kitted out to interchange as KI Food Safari leaders and each will guide excursions from farm to winery to choose the finest and freshest produce for the evening’s menu. Guests can expect star appearances throughout by local producers and food personalities, and a mid-Safari reunion with Maggie and Simon for a ‘Cook and the Chef’ challenge Kangaroo Island-style.

The Safari will travel across Kangaroo Island, a destination emerging globally as an island of exceptional food producers who operate on a mostly small scale, sustainable and personal basis. The Safari ‘troopers’ will meet producers, taste straight from the source and hear remarkable stories along the way.

The five night itinerary will include a working experience at the Sheep Milk Dairy, a visit to the green pastures of Southrock Lamb and the shady groves of KI Olive Oil. Guests might pluck marron and abalone from the farm, savour pure Ligurian honey straight from the hive and shuck oysters from the leases at American River. 

Relax with good company and enjoy fine winery lunches, cooking demonstrations, Southern Ocean BBQs and sunset drinks at Remarkable Rocks. Finish with the day’s harvest celebrated in a spectacular menu enjoyed around the table at Southern Ocean Lodge.

For more information visit http://southernoceanlodge.com.au/event

Seats on the KI Food Safari are limited, don’t delay to reserve your place and climb on board for an unforgettable food-lovers’ journey.

Safari Inclusions

  • Join the KI Food Safari from just $4950 per person twin share
  • Stay 5 nights at Southern Ocean Lodge in your preferred suite
  • Rates include all dining, open bar* with premium wines and spirits, in-suite bar, selected guided Kangaroo Island (KI) experiences and island airport transfers
  • Return airfare with Regional Express Adelaide (ADL) – Kingscote (KGC) on Kangaroo Island
  • KI Food Safari itinerary of epicurean excursions including visits to island producers, produce tastings, dining events in the field and at the Lodge
  • The fine company of KI Safari leaders, Maggie Beer and Simon Bryant, plus a swag of special guests and local food & wine identities
  • KI Food Safari kit including field jacket & hat, produce bag

        

  • Reservations: T (61) 2 9918 4355 | E reserve@baillielodges.com.au

    • Kitchen Recipe Release: Hazelnut Panna Cotta with Croser Jelly

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    Posted on 14th February 2011 by southernoceanlodge in Eat & drink

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    From Chef Jed Archdeacon, via Southern Ocean Lodge guest Sonya Caddy on request:

     
     

    Hazelnut panna cotta, with Croser jelly, raspberries, chocolate soil and candied hazelnuts

    Panna Cotta (Makes about eight)

    • 1.6L Cream
    • 360g Castor Sugar
    • 6 Titanium Gelatine Sheets
    • 3 cups Roasted Hazelnuts

    Croser Jelly

    • 1 bottle Croser, non-vintage sparkling white wine
    • 250ml Sugar Syrup
    • 6 Titanium Gelatine Sheets

     Raspberries

     Method:

    1.  Place the hazelnuts on an oven tray and roast off for 5mins on 180°C.  Place in a tea towel and rub hazelnuts to remove skins.

    2.  Heat the cream, sugar and peeled hazelnuts and allow to simmer for 5mins. Take the mix off the heat and allow to steep for 20mins.

    3.  Soak the 6 gelatine sheets in cold water until soft. Take out and mix the gelatine into the cream mix and strain through fine chinoise or sieve. Whisk over an ice bath until cooled and pour into deep dessert ring molds until approximately half full then put in the fridge.

    4.  Heat the sparkling wine and sugar syrup together. Soak the 8 gelatine sheets in cold water until soft. Take sparkling wine mix off heat and whisk in gelatine then strain and allow to sit at room temp. Once the panna cotta has set place 3 raspberries on top. Pour the jelly mix half way up the raspberries and allow to set in fridge. Once set pour over the rest of the jelly mix until you have desired amount.

    5.  To serve: Turn the panna cotta out onto individual plates and scatter the soil around the edge of the dessert. Decorate with plain or candied hazelnuts if desired.

    Chocolate Soil

    Ingredients:

    • 125g Castor Sugar
    • 125g Almond Meal
    • 75g Plain Flour
    • 50g Cocoa Powder
    • Pinch of salt
    • 63g Melted Butter

     Method:

    Preheat oven to 150°C. Whisk all the dry ingredients together then stir in the melted butter.

    Keep stirring and breaking up the clumps until everything is well combined.

    It might not look like it’s going to combine, but don’t worry, it will.

    Spread the mixture as thinly as possible across a baking tray lined with baking paper.

    Bake for 15 minutes (you’ll be able to smell when it’s ready).

    Allow the mixture to cool, crumble any large remaining lumps. Serve!

    Summertime at Southern Ocean Lodge: King crabs in the kitchen!

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    Posted on 14th December 2010 by southernoceanlodge in Eat & drink

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    Summertime at Southern Ocean Lodge is heralded by king crabs in the kitchen, and on the menu!

    Grower to guest: Southern Ocean Lodge guests connect with South Australian producers!

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    Posted on 26th November 2010 by southernoceanlodge in Eat & drink |Press Releases

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    PRESS RELEASE
    Culinary Philosophy Menu Insert

    Grower to guest: Southern Ocean Lodge guests connect with South Australian producers!

    Southern Ocean Lodge showcases an exclusively Kangaroo Island and South Australian culinary experience, locally sourced food and beverages at Southern Ocean Lodge connects guests with Kangaroo Island farmers and artisan producers.
    Kangaroo Island and broader South Australia are blessed with a healthy and growing number of high quality food and beverage producers. With a passion to providing a real ‘sense of place’ for guests, Southern Ocean Lodge commits to a local culinary experience that honours the best and freshest regional ingredients across every menu, including the in-suite bar!
    To eat only what is grown or produced locally to Southern Ocean Lodge is easy and a delight. Menus are created daily and according to the seasons, and each is designed to emphasise the finest local ingredients. Chef Jed Archdeacon passionately subscribes to the local dining philosophy, with the belief that to minimise the distance an ingredient travels before it reaches the plate ensures freshness and full flavour.
    The Southern Ocean Lodge kitchen team works with many local, small scale artisan food producers both on the island and in the mainland and have established many exclusive, mutually beneficial relationships with its growers. An inaugural ‘KI producers’ lunch’ was established in late 2009 as a celebration of the relationships between the Lodge and its suppliers.
    All fruit and vegetables used at the Lodge are sourced either on the island or within South Australia. All rate-included beverages including world-class wines and beers are sourced from Kangaroo Island and South Australia. A number of great local artisan producers supply the Lodge with seafood, beef, lamb, venison, pork and small goods.
    Each producer has a commitment to quality, flavourful produce; there’s passion behind the produce, and sustainable farming methods are increasing. New producers of quality ingredients continue to appear keeping Southern Ocean Lodge menus interesting and dynamic.
    Produce highlights include the Island Beehive Ligurian honey, sustainably produced seafoods including marron, abalone, lobster and oysters, the new ‘Rare Breeds’ pork farm, Island Pure sheep milk dairy, Southrock lamb, Fryars eggs and free-range chicken, coastal succulant samphire, KI saffron, olive oil and the mineral-rich Bay of Shoals salt.
    Southern Ocean Lodge is privileged to act as ambassador for the region’s produce and for a growing host of suppliers and small businesses working with the Lodge, providing a great and increasing support to the local economy.
    All dining and beverages are included in the daily rates at Southern Ocean Lodge.
    EDITORS NOTES
    Media Enquiries: E media@baillielodges.com.au | W southernoceanlodge.com.au
    Images: A selection of images is available for download at southernoceanlodge.com.au/image-library
    Editors Notes: Baillie Lodges is a collection of intimate luxury lodges in unique wilderness destinations. Capella Lodge on Lord Howe Island launched the portfolio and continues to capture guests in its magic. Southern Ocean Lodge is Australia’s first true luxury lodge offering a premium nature-based escape.
    The Baillie Lodges properties are honored as members of Luxury Lodges of Australia.

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