Culinary

Culinary

We’ve been gifted with something unique, powerful and sharply defined – an isolated and unsullied region blessed with some of the best produce anywhere.


Our untamed coast produces some of the world’s best seafood, and our rich regional bounty is of incredibly high quality. Our waters are some of the cleanest in the world, after all. But it’s not just our natural environment – our fishing industry is world-renowned for environmental sustainability.

Whether it’s Bluefin Tuna from Port Lincoln, oysters from the famous Coffin Bay, outstanding King George Whiting or delicious prawns from our waters, the Eyre Peninsula is called Australia’s Seafood Frontier for a reason.

Sitting alongside our outstanding seafood industry is a booming agricultural industry, producing a substantial amount of South Australia’s wheat and barley as well as supporting a growing bevvy of boutique producers.

Think heritage pork, olive oil, wine, honey, beer, saltbush lamb – we’re more than just seafood! The Eyre Peninsula’s rich regional bounty is abundant, indulgent, and absolutely worth it.