Welcome to the beautiful Eyre Peninsula! Once you arrive at the Port Lincoln Airport, you will be greeted by you’re personal Goin’ Off Safaris guide. After greetings, it’s off to Coffin Bay, just 30 minutes from Port Lincoln. Coffin Bay is an area of outstanding beauty, and is home to not only the world’s best oysters but also a variety of important species of flora and fauna. We then head out into Coffin Bay National Park, which offers some of the most spectacular coastal scenery in South Australia, ranging from ancient granite, limestone and sandstone cliffs to long beaches bordered by white sand dunes.
We will be able to throw a line in to see if we can catch the fighting Australian Salmon along one of the beautiful beaches within the park. These are a great fish and fantastic fun to catch as we hunt for the bounty of the day! There are plenty of lookouts for spectacular views; there is an abundant of birdlife (150 different species in the park) and wildlife, 4WDriving tracks as well as a sealed road for more comfortable conditions.
If the tides are in our favor, we will also collect cockles (also known as vongole, pippis or clams) at low tide and these are fantastic eating, plentiful and easy to get and a personal favorite. To learn all about the Pacific and the native Angasi Oyster, owner of Pure Oysters Coffin Bay -Chris Hank will give you an hour tour of one of his oyster processing shed. This is a typical shed that contributes to the 60 tonnes of oysters that are trucked out of Coffin Bay every week with Chris explaining and showing you the whole Oyster growing and harvesting process. Fresh out of the rack, you get to sample these oysters as well as seeing all the equipment used to get these oysters into.
Breakfast before check out. A short drive to the headquarters of Southern Waters Marine Products. A short tour around the wharf will show you glimpses of the largest fishing fleet in the Southern Hemisphere and the fishing industries that make Port Lincoln the Seafood Capital of Australia. Our next stop at 11.00am is a hands on tour of the Fresh Fish Factory, where you will have the opportunity to see the full process a fish goes through, from ocean to plate. Meet local fisherman as they drop off the catch of the day from all over the Eyre Peninsula, to the Factory that includes our famous King George Whiting, Flathead, Garfish, Leather Jacket, Boarfish, Snapper, Nannagai, Shark, Mussels, Oysters, Prawns, Squid, Crabs and lots more. There is detailed commentary through out as you can see the whole cleaning process, which is then packaged up and dispatched daily to Adelaide, Melbourne and Sydney’s leading restaurants. At the end of the tour, you get to sample a tantalizing selection of in house smoked fish and pickled seafood. The Western Abalone Processing factory is another great place of interest as you will be able to see live wild catch abalone in holding tanks plus frozen product ready to be exported.
A tour of these brand new facilities is available along with a tasting of fresh abalone. On our way back to the airport for departure, it would be incomplete if we did not call into on of the regions best award winning winery for a tasting at the aptly named Boston Bay Winery. The winery is now well established with a number of different award winning wines including the beautifully refreshing Boston Bay Sauvignon Blanc; aptly named “The Great White”. We now take you a short drive back to the Port Lincoln Airport for your departure early evening.