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The last three years I’ve done a Winter trip to Southern Ocean Lodge on Kangaroo Island to be part of the Food Safari. I’ve seen the producers on the Island get stronger and stronger because of the food philosophy of SOL and chef Tim Bourke, celebrating the Island produce and indeed working with the producers to get better and better. And oh, the luxury is pretty seductive too. This year Mark Best of Marque, and his offsider, Matt Germanisch of Pei Modern, were part of the week too, and with a group of enthusiastic foodies taking part it’s a wonderful few days. Nothing better than being in a kitchen with people you admire, as always there is so much to absorb. The Lodge itself is an architectural delight nestled in the landscape with the sound of the sea rolling in from every window, and though I know I’ve said this before, it's worthy of repeating that part of the excellence is about the attention to detail. Something I love. It was great to share a dinner with Mark and Matt where we each presented part of the meal, having begun with canapes on the verandah of a heritage listed homestead, where at 5 p.m. more often than not, kangaroos are seen grazing in numbers. We all cooked on camp stoves on the verandah, Mark and Matt doing skewers of duck hearts with onion and I cooked pine mushrooms in lashings of butter on bruschetta and we all watched the sun set. Amazingly everyone still hungry, really tucked into the dinner a few hours later back at the Lodge.

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