Bordered by the Spencer Gulf on the east, the Great Australian Bight on the west, the Eyre Peninsula is globally renowned for its premium seafood industry.
Harvested for local and international trade, the area plays host to a wide variety of agri- tourism ventures; all hoping to entice curious travellers with the bounty of their harvest.
Tapping into this undeniable thirst for high quality, locally sourced and sustainable products is Samphire restaurant located within Rumi, a luxury eco-resort on Louth Island.
The menu offers guests an opportunity to sample the full spectrum of Eyre Peninsula seafood; from oysters and tuna to prawns and abalone.
Born and raised on the EP, Samphire's executive chef Jono Sweet has a culinary career spanning more than two decades and is excited to showcase all the EP has to offer - from paddock (and ocean) to plate.
"Our menu showcases Mediterranean and modern Australian flavours infused with an Asian twist," Mr Sweet said.
"From items such as our Hanna V prawns, to the kingfish sashimi, we work with our local suppliers seasonally to ensure we're using the produce at its prime.
"We then elevate the dish by incorporating other fresh ingredients or native flora and fauna foraged from the island.
"The sauce we use on our kingfish sashimi is actually made from our very own beach mustard and samphire."
A thin-leafed, succulent type herb, samphire species are well documented across the EP, offering a delicious, salty treat while also providing an important ecological function for fisheries, butterflies and birds.
Weaving these diverse flavours throughout his menu, Mr Sweet is able to create a unique and refreshing take on Australian bush food.
"Having grown up on the EP, and worked as a chef in this incredible region for so long, I am really fortunate to have been able to build some really strong relationships with local suppliers," Mr Sweet said.
"I have also grown to learn when ingredients are in season and work with our suppliers to ensure we are showcasing the produce in its finest form, at the right time of year."
"The seafood offering in the EP is second to none so, to source it locally is an absolute no brainer.
"Having built strong relationships with so many of our local suppliers, I also see the hard work and dedication that goes into many of these, often small, family or community driven businesses," he said.
"So giving back and supporting them whenever possible is really important to me."
With a close connection to Gazander Oysters, Mr Sweet said it was important to incorporate their premium product into the menu.
Based at Little Douglas Bay, in the outer area of Coffin Bay, the award-winning business is producing some of the best oysters in the southern hemisphere.
Established in 2002 by Carly and Steven "Thomo" Thomson, Gazander Oysters lease the water from Mrs Thomson's now-retired father, with the pair continuing to employ a long line basket system to reduce the impact on the surrounding environment.
"Our oyster licensing requires that we don't feed them anything, or put any additives into the water.
"We can only take advantage of our local weather systems and that involves a lot of trial and error - no two seasons are the same," Mrs Thomson said, adding the area is fortunate to have an abundance of phytoplankton which are a major food source for oysters.
"It's certainly a flexible lifestyle and you don't have to answer to anyone - except the weather," Mrs Thomson said. Buying spat in from local hatcheries, the team raise the oysters from about 4mm in length and harvest after they have grown into a premium product at about 12-18 months of age depending on growth rate.
An often acquired taste, Mrs Thomson said the flavour profile of oysters can differ slightly between a freshly harvested product to that of a plated oyster.
"There should be a burst of saltiness and then a flavour profile of briny and sweet, leaving a fat-feel in your mouth, as if you've eaten something fatty," she said.
Moving into the cooler months, Samphire's winter menu will once again showcase Gazander Oysters alongside offerings from Boston Bay Smallgoods and Southern Ocean Express - the beginnings of what one can only imagine to be a long list of high quality produce from local farmers living and working on the EP.
Kate Stark
Living and working on Turrbal Country, Kate is an experienced multi-platform journalist focused on the issues that impact national food sovereignty. Presented with the 2015 Rural Press Club award for excellence in rural print journalism, Kate is passionate about telling 'the story behind the produce' to close the gap between consumers and growers.
Living and working on Turrbal Country, Kate is an experienced multi-platform journalist focused on the issues that impact national food sovereignty. Presented with the 2015 Rural Press Club award for excellence in rural print journalism, Kate is passionate about telling 'the story behind the produce' to close the gap between consumers and growers.
