Kangaroo Island produces food as it was meant to taste. Its reputation for purity and quality is spreading thanks to a passionate group of locals who source, grow, make and package – always with an eye for quality and sustainability.

The Island’s size and distance from mainland Australia lead some to say, ‘you must be madly passionate to be a commercial food producer here!’. But these very challenges also provide the greatest opportunities.

The Island’s remoteness has always demanded a self-sufficient lifestyle – mixed farms of cattle, sheep and grain provided income, while kitchen garden crops, supplemented by fish from the bountiful sea, meant Island residents ate well.

This legacy of ingenuity plus the region’s relative seclusion from the Australian mainland has influenced Island food producers to deliver unmistakable quality, purity and flavour. Their emphasis on ethical food production is an understandable extension of the Community’s regard for the natural world.

Kangaroo Island’s sought-after produce comes from people who are committed to ensuring their bounty will be enjoyed for generations to come in a landscape of protected wilderness shared with fields, paddocks, vineyards, orchards, livestock and beehives.

 

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