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Life

Discover the best of South Australia

Discover the best of South Australia with a fantastic cruise and land package from SeaLink. Spend three, four or seven nights cruising down the spectacular Murray River aboard paddlewheeler, PS Murray Princess:  four nights in Adelaide and two full days on Australia’s third largest Island, Kangaroo Island.

This great package starts with 2 nights in Adelaide with a complimentary half day Adelaide City Highlights Tour followed by a 3, 4 or 7-nights cruise down the beautiful Murray River. Along the way guests will explore big river gorges, bio-diverse Murray riverlands, the unique outback flora and fauna of the river and admire the towering limestone cliffs and breathtaking river scenery.

Each day features exciting day trips to historic ports, sacred Aboriginal sites, a woolshed sheep shearing demonstration, native wildlife shelter and tastings at a number of vineyards and cellar doors. Guests can even enjoy a backwater flat bottom boat wildlife tour and an Aussie-style campfire barbecue on the riverbank.

On-board, guests will stay in newly refurbished outside cabins, enjoy a range of 3-course and buffet meals, use of an indoor spa, mini gymnasium, sun deck, gift shop, free WiFi, two bars, two lounges, a dining room and great entertainment.

Following the cruise, a complimentary coach will transfer guests to the Mercure Grosvenor Hotel in Adelaide for overnight accommodation. The hotel is on the door step of Adelaide’s main tourist attractions including Rundle Mall, Skycity Casino, museums and art galleries.

The next morning guests will be transferred by coach to Cape Jervis where they will join one of SeaLink’s ferries to Kangaroo Island.

Over the next two days guests will see the best of what Kangaroo Island has to offer on the 2 Day Best of Kangaroo Island Tour.

On day one visit the Emu Ridge Eucalyptus Distillery, South Australia’s only Eucalyptus Oil distillery and get up close and personal with kangaroos, wallabies and other nocturnal wildlife at the Kangaroo Island Wildlife Park. Experience Sea lions in their natural environment as they sleep, play and swim on the Seal Bay guided beach tour, enjoy a 2-course lunch at Vivonne Bay Lodge Bistro and marvel at the spectacular Birds of Prey free-flight presentation.

Then settle into a choice of overnight accommodation, including breakfast, at American River, Penneshaw or Kingscote.

On day two learn how delicious Ligurian honey is made at Clifford’s Honey Farm, spot Koalas in Eucalyptus trees at Hanson Bay Wildlife Sanctuary, and visit Flinders Chase National Park to witness nature’s breath-taking creations - Remarkable Rocks and Admirals Arch before returning to Penneshaw for the return SeaLink ferry and coach to Adelaide.

For people with a love of food and wine, an optional full day Barossa Valley Tour is available when disembarking the Murray Princess at Mannum. Those on the tour will return to Adelaide at 5.00pm that day, in time for the transfers the following morning to Kangaroo Island.

Prices start at $1,695pp, twin share for a 9 day/8 night holiday package. 10 day and 13 day packages also available.

For more info and bookings phone 131 301, visit www.sealink.com.au or email bookings@sealink.com.au

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Life
City of Wine
Words by Richelle Harrison-Plesse on 10 May 2017
Escape to the heart of Bordeaux, where the magnificent Cité du Vin carries you away on a multi-sensory adventure. Dubbed a 'Disneyland for adults', France's Cité du Vin - recently opened in Bordeaux - is dedicated to the history of wine. But instead of tea cups and roller coasters, at this wine 'theme park' you'll get your thrills from wine glasses and drink coasters. Costing a budget-busting 81 million Euros ($AUD 116 million) and taking more than two decades to become reality, the multi-storey Cité du Vin is a truly impressive temple to viticulture. The building itself (designed by Anouk Legendre and Nicolas Desmazières from the Parisian agency XTU) is an architectural triumph. Featuring thousands of glass and metallic glazed panels, the imposing aluminium structure is all shimmering curves. Evoking the swirl of wine moving in a glass, its sculptural form also reflects the undulating Garonne river, which the building overlooks from the city's left bank. This mecca for wine-lovers is not just aimed at connoisseurs; the Cité du Vin hopes to make the vinous tipple accessible to everyone via a playful, hands-on journey of discovery. It claims to be the world's largest wine museum, offering visitors an immersive experience through the world's wine culture and its universal heritage. "I don't like to call it a museum," says Sylvie Cazes, president of the Foundation for the Culture and Civilisations of Wine, "because the word suggests a bunch of dusty collections. This is completely interactive and unlike anything seen before." That goes for its wine collection too, which doesn't limit itself to the Grands Crus of Bordeaux. "When the project started some 20 years ago, there was a Bordeaux focus," says Sylvie, "but over time it evolved to include wines from everywhere." The ground floor wine boutique houses more than 14,000 bottles of 800 different wines from some 80 countries. There are even drops from unlikely destinations such as Ethiopia, Indonesia and Tahiti. If you're not ready to splurge on a bottle, some wines can be tasted (for a corkage fee) at the bar.   CONVIVAL CLASSES However, it's on the upper floors of the Cité du Vin where the real fun starts. Go beyond a wine's taste to discover other aspects of its character during one of the workshop sessions. These take place in sleek, multi-sensory spaces featuring 360 degree projections, sounds and a scent diffusion system.  Far from being straight-up wine-tasting classes, the experience is casual and convivial. "They're focused on the spirit of sharing, as everyone has a different relationship with wine", says Sylvie. Meanwhile, in a bid to keep the local clientele coming back, the Cité du Vin shows temporary exhibitions in the Salle des Colonnes, and all year long, the 250-seater Thomas Jefferson auditorium plays host to concerts, film screenings and debates.   FEAST FOR THE SENSES The headline visitor attraction is the permanent exhibition, where the interactive multimedia experience is a real feast for the senses and a glorious celebration of every facet of wine. With 19 themed sections, the Cité du Vin has all bases covered, from the lands that produce the grapey goodness, and winegrowers around the world, to wine's influence on thousands of years of society, and its connection to the arts. Each display is fascinating, thanks to the clever use of 3D imagery, aroma diffusion, or video game technology. Not forgetting punters not yet old enough to enjoy wine; the Cité du Vin reaches out to younger visitors with fun, age-appropriate displays. The museum's highlights range from giant video screens looping mesmerising vistas of the world's winemaking regions, and the 'getting to know you' feature with (virtual) winegrowers from all corners of the globe, to the 'meet the experts' panel where you can seek one-on-one advice from wine professionals (again, in virtual form). Whether you listen to a Michelin-starred chef or a respected sommelier, their answers on how to buy wine, how to serve wine, and whether wine awards mean anything, may surprise you. Refuelling takes place on the 7th floor where Le 7 restaurant offers sweeping views over the Garonne and the Port de la Lune. Chef Nicolas Lascombes rustles up his brand of world cuisine with a French twist using seasonal and regional produce. Wash it all down with your choice of 500 wines from 50 countries. Indeed, la pièce de résistance is the Belvédère, the rooftop wine bar, which boasts a stunning panorama of Bordeaux. This is where you wrap up your visit (only those who have paid museum entry fees can access it) while sipping on a glass of wine included in the ticket price. Soak up the views from the 10 metre-long oak bar, or gape at the 4,000 glass bottles suspended from the ceiling. Tasters can choose from a regularly rotating selection of five Bordeaux wines and 15 from around the world. As to why the Cité du Vin would open its doors in Bordeaux, it couldn't have happened anywhere else, says Sylvie. "It's a big city with the most famous wine-producing region in the world, and the biggest producer of AOC wine." The founder of the Cité du Vin, Alain Juppé, who is also the mayor of Bordeaux (and a 2017 French Presidential hopeful) has called the museum his 'Guggenheim'. An ambitious claim, but it's certainly gone some way to cementing the World Heritage listed city's status as the unrivalled world capital of wine.   STAY AND PLAY Take the wine theme all the way with a luxurious stay at Les Sources de Caudalie , an intimate, five-star boutique hotel nestled in Bordeaux wine country. Indulge your tastebuds at one of three on site restaurants, including the magnificent Michelin-starred La Grand' Vigne. Take a guided tour of the  Chateau Smith Haut Lafitte  , just steps from the hotel, or borrow a bike for a leisurely ride through the sun-dappled vineyards. The cherry (or grape) on top is the spa offering exclusive vinotherapy wine-based treatments. Book at  sources-caudalie.com  , rooms from 240 Euros.
Life
Be still my Indian heart
Words by Kathy Lane on 14 Jan 2016
It was love at first sight, smell and taste. My sensory affair with India began when I visited just over a year ago and I’ve been besotted ever since. I was lucky enough to travel to India for the first time with Melbourne’s Epicurious Travel, experiencing a customised version of their ‘Indian Odyssey’ adventure.   When I headed back six months later, I added a side order of Kolkata and opened my heart even further to the joys of this incredible country. One of the greatest sources of my adoration for India is her food, which is prepared with care and tradition after daily trips to the market. At our first stop, Delhi, breakfast is a revelation. There is the delicious simplicity of the masala omelette, featuring a creamy eggyness that plays with the acidic tang of tomato and the subtle heat of chilli. Then there’s the savoury melange of the breakfast masala dosai, a rice and lentil batter fermented overnight then fried and served as a long, crisp pancake roll stuffed with a spicy potato curry. Black mustard seeds, fenugreek and fresh curry leaves deliver a gentle punch in the potato, while the dosai is served with a colourful array of sambars and chutney that are like nothing I have ever tasted. The crunchy coconut sambar and spicy tomato chutney are unbelievably fresh with a lingering depth of spicy, exotic and addictive flavours. Chandni Chowk bazaar in Old Delhi is a crazy, mysterious labyrinth of narrow laneways that all seem to lead inwards, while its main drag is a frantic explosion of cars, trucks, taxis and trolleys, where vendors sell their wares with vocal abandon and a sea of people crush the pavements. In the depths of the market streets, fruit and vegetable sellers perch on their haunches, or lie resting, their fresh, bright produce by their sides. Young men push flat-bedded trolleys of melons, gourds and greens, looking for the next buyer. Fresh watermelon juice is pressed and loaded with ice, giving some relief from the stifling heat. Pots of oil splatter as they cook delicious jalebi – a saffron-tinted disk of pastry with hints of cardamom and rosewater that play with the lingering sweetness. Vegetable samosas are the ultimate savoury street food. Potato and peas mixed with an array of aromatic spices: cumin, garlic, ginger, chilli and turmeric, their crisp pastry delicious and satisfying. We eat chicken kebabs fresh from the tandoor, strung onto metal skewers with onion and green capsicum, covered in a spice mix of cumin, turmeric and garlic, and served with a pot of bubbling dal. India has a love affair with dal, its shades and flavours unique to each region. In northern India, dal makhani features an array of dark beans and lentils flavoured with chillis, garlic, ginger, onions and unique spice mixes. When ours arrive, a knob of garlic butter has been placed in the bottom of the copper serving pot. The steamy dal is placed on top, its heat melting the butter and creating a lava-like explosion of flavour as its garlicky goodness infuses the beans. Rich, textural and highly complex, its lasting flavours linger in my memory. The bustle to the iconic From Delhi, we travel by bus to Agra, enjoying the countryside, where villagers barter at their local market, tend their land and mend things. Indians can fix anything it seems – including our broken down bus – with garages and workshops in every town, faces and hands stained from the grimy work, the air heavy as the scent of automotive oil mingles with village life. The ultimate monument to love, the Taj Mahal, is a sight to behold. Its majesty at sunrise breathtaking in its beauty, its painstaking construction a work of symmetry and wealth, the ultimate jewel in Agra’s – and India’s - crown.
Food
What grows together, goes together Wunderbar lamb and Mitchell Family wines.
Words by Paul Diamond on 7 Jan 2018
The Clare Valley is one of Australia’s most underrated wine regions, which is hard to fathom given it produces some of the finest Rieslings and intensely concentrated red wines in the country. No doubt, the pull of the Barossa has a lot to do with the underestimation of the Clare, but, if you can resist the urge to turn right at Gawler and stay on the A32, you’re in for a treat.  In addition to its wine cred, Clare is uniquely beautiful. The open landscape is a sea of wheat fields sprinkled with eucalypts and stone cottages beneath powder blue skies. 
Heinrich’s Wunderbar  You’ll also notice a few sheep along the way, as Clare, like much of Australia, was Merino country. But around 1959 when wool exports declined, families left in droves. One of the few that stuck with it were the Heinrichs of Black Springs and fifth generation Ben, along with his wife, Kerry and five children, continues to farm sheep on the family’s original 810ha property just east of Clare.  But while the sheds, tractors, machinery and utes all make this look like a stock standard farm, one look at the sheep and you realise Ben does things a bit differently to his ancestors.  Practically bald and with long tails, Ben’s sheep are a breed that sheds its wool, chosen as part of his humane, minimal intervention philosophy. This is underpinned by his adherence to the Humane Choice farming principles of which he is the only certified producer in Australia. “With no wool, we can give our sheep a better life, as there’s no mulesing, tail docking, crutching or shearing,” Ben explains. “My sheep are truly free range, paddock raised, no feed lots and we try to minimise human interaction with them as much as possible.” When it comes to conventional industries, sheep farming is close to the top. The practices are well entrenched over generations and traditions are not easy to break, especially when there are mouths to feed.  So why undertake such a radical change? For Ben, it was the knowledge that the ways of the past were not going to work. “Dad was running a self-replacing Merino flock and it wasn’t going so well,” Ben recalls. “Personally, I wasn’t cut out for it, I couldn’t see myself shearing, and Dad saw the writing on the wall. It was either going to be sheep with no wool, or no sheep at all!” So Ben, backed by his dad, started Wunderbar. They’ve since gone from strength to strength, now selling directly to butchers and chefs around the district and into Adelaide. Fans of their meat remark on how tender, flavoursome and lean it is, while chefs love to cook with it. High praise indeed.  A Delicious Seed Word of Ben’s lamb is spreading and one chef that sings Wundebar’s praises is Guy Parkinson, owner of Seed Winehouse +Kitchen in Clare. Guy and his partner, Candice, have run Seed since 2014 after travelling through Clare and deciding it was the place to set up shop. Seed is now a food and wine destination, drawing people from all over to sample Guy’s creative, trattoria-inspired cooking paired with Candice’s take on the Clare wine scene. The couple had been Hunter-based, where they had a significant following of loyal winemaking food lovers, and this pattern has repeated in the Clare. 
The Mitchells Part of the Seed appreciation society are the Mitchells, who run the acclaimed Mitchell Wines. Led by second generation Andrew and Jane, they work with their children, Hilary, Angus and Edwina, to produce beautiful expressions of Watervale Riesling, Semillon, Shiraz, Cabernet and Grenache under the Mitchell and McNicol labels.  The Mitchells have been in Clare since 1949 when Andrew’s father purchased land featuring an orchard, a dairy and a small vineyard. Andrew was born and bred on the property and after school, returned to the family business.  “I came back home and thought that making wine was better than working for a living,” he says with a cheeky smile. Most of the wines the Mitchells produce are released with some age, a decision that can be a financial burden. However, as Andrew explains, “The significant thing about the Clare Valley is that it is a region that produces wines with incredible intensity of flavour, but with elegance. We sell some of our wines at 10 years old and the dividend is that people get to see our wines at their best.” The Lunch As a celebration of Wunderbar lamb, Guy devised a menu with an entrée of lamb backstrap poached in extra virgin olive oil, grilled cucumber, mint and whipped yogurt, and a main of roasted rack served on baby carrots cooked in whey and honey, pearl barley and pomegranate.  Andrew and Angus brought along a range of wines to evaluate and see which suited Guy’s food best.  For the entree, Candice chose the 2009 NcNicol Watervale Riesling. It had the age to be a perfect textural match for the silky backstrap, but also fresh acidity to cut through the whipped yoghurt. For the rack, Candice’s call was Andrew’s 2001 Peppertree Vineyard Shiraz. The wine was still dense, but time had softened the mouthfeel, allowing the secondary fruit to sit beautifully with the flesh and the sauce to suit the wonderful, natural intensity of the wine.  As the afternoon progressed, conversation became more relaxed as stories were shared and reflections were made on their beautiful home. Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt
Recipe:  Get  Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt Wine:  Explore  Mitchell Family Wines Clare Valley:  Discover the fun of cycling the   Clare Valley Riesling Trail
Two Blues Sauvignon Blanc 2014
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