Epicure
their grain (and seeds) depends on
their record keeping diligence so we
can guarantee paddock to plate
traceability.”
King Island Pure Grain’s non-GM
canola is exported to Japan where
it is crushed and used by Pal System,
a oo rati
oo
yin ro that
i r r i
an a
oo to
customers’ homes. The broad beans
are exported to Asia and deep fried
and seasoned and make nutritious
snacks.
Another business making the most
of the island’s bounty is Kangaroo
Island Spirits. This artisan distiller
har
t
i nati
ni r
(Myoporum insulare) and blends it
with other hand roasted botanicals,
many of which are grown on
the island.
This mix is infused into basketdistilled spirit to create their Wild
Gin, a smooth and aromatic gin that
has won medals at the New York
International Spirits Competition,
and the Hong Kong International
Spirits Competition. A new still has
n o
i ion
i a y or
export production and will be on line
by June 2015.
ha
no r h
ith
international requests for our
products,” says owner John Lark
r
rrin a o to hi o a an
liqueurs. Kangaroo Island Spirits are
used in top bars across Australia
where mixologists are incorporating
them in their best concoctions.
One of King Island Spirit’s most
popular liqueurs is made with
Kangaroo Island Honey, unique as
the honey bees on the island are the
Ligurian strain of European honey
Th y arri
in th at
and remained protected due to
an
a t o ar ia nt that
declared Kangaroo Island a
sanctuary, prohibiting other bees
from the island. As a result, the
population here is the only
genetically pure line of Ligurian
bees in the world.
Small honey producers on the island
h a a i an
nny iffor
ro
iffor
on y ar ha an
o ration o
t
hi
hi h
th y o a o t th i an ha in
th hon y o
ro th nati
trees such as mallee and bottle brush
as well as the crops like canola and
broad beans. The quality of the
honey is outstanding, naturally clear
an aro ati
ith
i at a o ry
not
Th
iffor
o ini a
processing to get the honey in the
ar n
r a t ri in th hon y an
on y t rin it Th hon y i o rar
and highly regarded that is has been
recognised by Slow Food’s
internationally renowned Ark
of Taste program.
an aroo an i in n o any
when it comes to wine, being
included in the internationally
recognised Fleurieu GI or Geographic
Indicator.
Although small, producing just 7000
dozen bottles, The Islander Estate
has a broad reputation, being
founded by Bordeaux born and
trained Jacques Lurton. Here are
produced estate wines, the signature
in Th n
ti ator a
on
cabernet franc.
The Islander Estate exports to
United Kingdom, Canada, France,
r any
n ar
o an
in an
Poland, United Arab Emirates, New
Caledonia, Hong Kong, Macau, China
and New Zealand.
t th
on r
in
n o th
sea that unites the region,” says
an aroo an
i ti ry
ohn
Lark, referring to rainfall and
cooling sea breezes.
The fact this region is one of the
most beautiful in South Australia,
with its azure sea and gold coloured
iff
an that thi itt
i
o
the world has become known abroad
far beyond its stunning beautiful
shores.
Two great times to sample the
delights of Kangaroo Island are
during the annual Kangaroo Island
Cup horse race (13-15 February
2015) or the Kangaroo Island
Ti a o oo o
in
ay
Thi tory i on o a
art ri
ro
tra ia n i it
ro in
Australian destinations and premium
food and wine exporters from
those regions.
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