Aired 4pm, Saturday 11 November 2017 on SBS. Back in his home state of South Australia, Adam visits the Eyre Peninsular and explores the huge variety of seafood the region is famous for, including whiting and oysters.
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10 Jul 2014 - 11:36 AM  UPDATED 13 Nov 2017 - 2:17 PM

Back in his home state of South Australia, Adam revisits the Eyre Peninsular where he spent many summer holidays of his youth. Starting in the southern Flinders Ranges, he makes his way south from Port Augusta towards Port Lincoln, stopping in at his father’s old hometown of Whyalla for a trip down memory lane. He catches up with Coffin Bay oyster farmer Lester Marshall, and local fisherman Neil Evans. After reeling in the famed King George whiting, he takes his catch inland to the snow-white landscape of a salt lake where he cooks up his version of classic fish and chips using King George whiting.

 

Recipes

Spencer Gulf garlic prawns
Oyster ceviche with tiger's milk
King George whiting and chips

 

Thank you

  • Nelshaby Capers, (08) 8634 4416 or 0429 979 957, 484 Scenic Dr, North Nelshaby SA 5540 (Open October-April)
  • O’Reilly’s Orchard, (08) 8668 4245, 184 Watts Gully Rd, Wirrabara Forest SA 5481
  • Pier Hotel, (08) 8682 1322, 33 Tasman Terrace, Port Lincoln SA 5606
  • The Fresh Fish Place, (08) 8682 2166, 20 Proper Bay Road, Port Lincoln SA 5606