One of the unexpected highlights of our walks is the food. Guests often tell us they are genuinely amazed by the culinary standard, especially in a walking holiday setting where expectations are usually far more modest. For us, exceptional food isn’t an add-on — it’s an essential part of the experience.
Each meal on our walks is lovingly prepared using ingredients sourced from local growers and producers wherever possible. Fresh, seasonal produce from the Fleurieu Peninsula and surrounding regions forms the backbone of our menus, allowing the flavours of the landscape to shine through. By choosing to work with small, independent producers, we’re not only ensuring quality and freshness, but also supporting the people who help make this region such a special place.
There are clear benefits to this approach. Sourcing locally reduces food miles, meaning ingredients arrive fresher and with a lighter environmental footprint. It also keeps money circulating within regional communities, strengthening local food networks and helping sustain the growers, farmers and artisans who are so often the quiet custodians of the land our guests walk through each day.
What truly sets the experience apart, however, is the standard of the meals themselves. After a day on the trail, guests sit down to food that is thoughtfully planned, beautifully presented and deeply satisfying — a level of care and creativity rarely associated with walking holidays. It’s no surprise that many walkers comment that the dining alone would rival that of a high-quality restaurant.
To complete the experience, meals are carefully matched with wines sourced from nearby McLaren Vale, Langhorne Creek and the Yankalilla region. These wines complement the food and offer a true taste of South Australia’s renowned wine country, enjoyed in relaxed company at the end of a rewarding day’s walk.
At Southern Ocean Walk, great walking deserves great food — and we believe our guests taste the difference in every meal.
