Depart Adelaide and travel into the Clare Valley, one of South Australia’s leading wine regions. After around 90 minutes on the road, stop at Knappstein Wines and gather at the cellar door for a tasting that introduces the character of the valley, including its well-known Riesling. Continue north to Port Augusta, where a broad harbour reaches into the Spencer Gulf. This evening, meet your Travel Director and fellow travellers for dinner.
Travel west to Kimba, a small town known for two outsized landmarks. See the eight-metre Big Galah, then view the painted silos that have become a defining part of the Eyre Peninsula’s silo art trail. Continue to Pildappa Rock, a vast granite outcrop formed around 1.5 billion years ago. Its curved shape rises above the red soil in a series of wave-like folds. From here, travel onwards to Ceduna.
You could spend weeks exploring Ceduna and its surrounds on the Eyre Peninsula but today is about making the most of every moment. Travel along the coast to Smoky Bay for an immersive oyster farm experience, discovering how the industry began, how oysters are grown and graded, and the equipment behind the harvest, before sharing a relaxed lunch of freshly shucked oysters and wine in a working oyster shed. This afternoon, take in the dramatic cliff-top scenery around Streaky Bay, before enjoying a night at leisure.
This morning, travel along the Cape Bauer Loop Scenic Drive to see the Whistling Rocks and Blowholes, as well as the views over Hally’s Beach. Continue to Murphy’s Haystacks, where ancient pillars and boulders rise unexpectedly from the landscape, then on to Talia Caves, where weathered granite frames the shoreline. At Little Bay, stretch your legs on a section of the Elliston Coastal Trail for a close look at some of the Eyre Peninsula’s most dramatic coastal scenery. Arrive later in Port Lincoln, your home for the next two nights.
Travel to Coffin Bay this morning for a Wild Yarnbala tour through off-grid orchards and gardens. Here, you’ll taste bush tucker, learn about water divining and hear didgeridoo and lap steel guitar while enjoying a gin infused with botanicals picked from the orchard. Later, step into the nutrient-rich waters of Coffin Bay wearing waterproof waders for a visit to a working oyster farm. Taste oysters freshly shucked on site, then sit down on the deck overlooking the bay for a seafood platter lunch. Return to Port Lincoln for a guided tour before heading back to your waterfront hotel.
This morning, depart the Eyre Peninsula and fly across the Spencer Gulf to Adelaide, arriving in time for lunch. The afternoon will be free to explore South Australia’s capital as you choose. Browse the Adelaide Central Market, join a historic walking tour, visit the zoo or take part in a wine blending masterclass at the National Wine Centre. This evening, come together again with your group for dinner at the hotel and mark the experiences shared along the way.
Your journey will come to a close in Adelaide this morning, bringing your time in South Australia to an end.
