Nature gifted the Eyre Peninsula with something unique something powerful, sharply defined, highly sought after; a coastal region that is: Isolated, rugged, pure, raw, with seafood to die for; nature’s definition of indulgence and abundance.
A rugged, spectacular and untamed coast, the Eyre Peninsula is home to the world’s best seafood. Located in South Australia, approximately 600 kilometers west of Adelaide, Eyre Peninsula is Australia’s true, seafood frontier – the region’s rich natural bounty is nature’s definition of indulgence and abundance, producing seafood of an intense, rare quality in the cleanest waters in the world.
The diverse wild and aquaculture products produced by the Peninsula’s seafood industry have built a reputation for excellence over the past 30 years. Driven by the commitment, passion and pride of its producers, the industry is now renowned as one of the globe’s most recognised and environmentally sustainable regions. Whether it’s Southern Bluefin Tuna from Port Lincoln or oysters from Coffin Bay, Eyre Peninsula’s top-quality produce is feted by many of the world’s most respected chefs, praised for its magnificent flavor.
Sitting alongside the region’s world-famous seafood is a booming agricultural industry that produces 45% of South Australia’s wheat crop and 20% of the State’s barley. And, in recent years, a bevy of high-quality boutique primary producers – think olive oil, premium meats and wine – have flourished, adding to Eyre Peninsula’s rich bounty.
This website provides everything you need to know about Eyre Peninsula food, including producers and the exciting range of food experiences on offer in the region, including events.