Tony Ford from Boston Bay Winery shows off some of the Eyre Peninsula’s premium seafood.
South Australia has a growing reputation as a gastronomic destination, with its coastline a treasure trove of deep sea delights. Think Cupid (baby) oysters straight from the sea, fresh Kinkawooka mussels, rock lobster, and sustainable Spencer Gulf king prawns. With the help of a sensory scientist the region has now set out to prove that its seafood tastes different — maybe even better — than that sourced anywhere else in the world. Read the full story here.
Oh Rachel, such a lovely story. I had such brilliant seafood on four occasions when I visited SA as a guest of Tasting Australia! Tonight, as I write this, we are in Darwin and we just had freshly shucked coffin bay oysters, but dear me, the flavour and freshness was lacking!
Hi Lizzy,
Sorry to hear that your Coffin Bay oysters weren’t up to scratch. It’s always a disappointment, isn’t it, when fresh produce fails to meet our expectations. I had a ball in SA sampling lots of fresh seafood and that cooked fresh from the sea. I’d love to get myself back to the Eyre Peninsula some time soon.