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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 or email

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The Epicurean Maturation of Porto
Words by Emily McAuliffe on 19 Oct 2017
Porto may be the lesser known of Portugal’s cities, but it’s becoming a star on the food and wine scene. Porto, which takes its name from northern Portugal’s economy-driving seaport, was traditionally regarded as little more than an industrial workhorse. As Lisbon’s blue-collar cousin, it lacked the cultural clout of the capital, and this was only intensified by a king hit during the global financial crisis that left streets bare and spirits low. But Porto isn’t a city to easily falter and its historical tenacity earned it the nickname Invicta, or ‘undefeated’. Whereas it once resisted monarchists, it is now resisting cultural demise, and has bounced back to attain this year’s title of Best European Destination (an honour it has held twice before). In tandem with this surge of social energy is a lifting of the city’s gastronomic scene. In 2017, Porto and its cross-river city Vila Nova de Gaia were awarded three new Michelin stars, bringing the tally up to five. Despite this epicurean maturation, however, one of the most appealing things about Porto is that residents – including the city’s top chefs – still maintain strong food traditions.  “I think we should fight to keep our traditions,” says Pedro Lemos , who in 2015 became Porto’s first chef to reach Michelin status, and now retains his star for a third year. “When you travel, you want to visit the monuments and experience the history, including through the gastronomy, so I’m not afraid to show our roots,” he says of his exclusively Portuguese menu. Therefore, while the culinary diversity of other Western European cities might fool you into thinking you were in any number of countries, Porto has a way of always reminding you you’re in Portugal. And that strong sense of place provides precious insight into the city and country’s identity. Simple fare
The people of Porto are known to eat every part of the pig bar the squeal and are hence dubbed tripeiros or ‘tripe eaters’. Although a reference to ‘poor man’s food’, the locals wear the label with pride and the dish Tripas à Moda do Porto is still widely available on menus across the city in line with a 600-year-old recipe. In the culinary archives, it sits alongside dishes such as the Francesinha, a greasy multi-decker meat sandwich blanketed in cheese, and dried codfish Bacalhau à Gomes de Sá, which are prime examples of Porto’s penchant for simple soul food. “The food in Portugal has history, it’s an important part of our story and culture; it’s our grandmother’s food,” says Rui Paula, who attained his first Michelin star at Casa de Chá da Boa Nova this year. Hence, he and other high-level chefs still frequent local-run tascas, where the prato do dia (plate of the day) is commonly seen scribbled on paper in restaurant windows. In these establishments, dining out remains a boisterous affair where family recipes are served and devoured with contentment and pride, and it’s an endearing example of the Portuguese saying, ‘there is always room at the table for one more’. Raising the bar
Porto’s old-style comfort food is still evident at every turn, but a sign of gastronomical progression came in 2011 when The Yeatman Hotel ’s restaurant, located in Porto’s neighbouring city of Vila Nova de Gaia, was awarded a Michelin star under the leadership of Ricardo Costa, who proved his salt with a second star in 2017. In addition to this formidable two star feat, Porto’s smaller players are offering stiff competition in the culinary stakes, with the quaint destination restaurants of Lemos, Paula and Vítor Matos of Antiqvvm part of the star spangled club. “We used to say ‘we’re lost in Foz’,” says Lemos of his restaurant’s obscure location down a cobbled backstreet in Porto’s fringe suburb of Foz. But a steady stream of locals, followed by travellers, started sniffing out his food creations. “At first people said I was crazy,” says Lemos. “But I wanted my restaurant to grow from its value, and now, the fact it’s a street restaurant makes me even more proud. People don’t stop at the restaurant because they pass it on the street, they come here specifically for us.” Paula, one of the three judges of MasterChef Portugal, is equally chuffed. “It can be difficult to get a Michelin star outside a hotel, so I’m very proud to have achieved it here,” he says from his 30-seat restaurant hidden amongst the sea rocks in Porto’s coastal outskirts. “More and more tourists are coming to Porto and it’s pushing for better dining options,” he continues, referencing the city’s growing number of refined restaurants. Regional influence
Some of Portugal’s best produce is found in the north, so Porto’s restaurateurs can easily tap into quality supplies. Renowned Portuguese food and wine critic José Silva, whose accolades include television presenter, guidebook writer and columnist, cites the smoked meats of Trás-os-Montes as the best in the country, for instance, and Paula, Lemos and Silva all credit the cold vegetation-rich waters of the North Atlantic for producing second-to-none seafood. Though top-notch produce is readily available, local chefs aren’t wedded to northern produce, preferring to draw on regional strengths. “I’ll use local where I can, but I’m not fundamentalist,” say Lemos. “Besides, Portugal is a small country, so really, everything is local.” Costa agrees, saying he prioritises regional products where possible, but also scours the country to find Portugal’s best, such as seaweed from the Algarve region and cheese from the Alentejo.  A fine drop While port has long been a household name, Portugal’s table wines are starting to break international barriers as people discover the 14 principal wine regions, including Porto’s nearby Douro Valley. “In the next few years I think places like the Douro will be one of the 3–4 most important regions in the world for both port and still wines,” says Silva. Francisca Lobão from Porto’s beautiful chapel-turned-wine bar Capela Incomum agrees. “People already have worldwide references of Italian and French wines, for example, and Portugal is on that path,” she says.  Confidence in Portugal’s table wines also led husband and wife team Filipa Garcia Fernandes and Moisés Cardoso Campos to keep the focus away from port wine at their riverside bar, Wine Quay . The gamble paid off, as they have since expanded to include the Quay Market next door for patrons wishing to purchase wines offered at the bar. “People are starting to take Porto more seriously when it comes to food and wine,” says Fernandes. “We have good food, good wine and nice people, and I’m not just saying that because I’m Portuguese,” she laughs. “Oh, and of course, Porto is a beautiful city,” she gushes with true tripeira pride. And, really, what more could you want?
The way to travel in 2016
When cruise ships parade into the harbours of the world and get fanfare normally reserved for royalty, you know that cruising is more than back in fashion – it is the way to travel, today’s ‘jet set’ are now called the ‘cruise crew’. Three of the key factors for cruising’s amazing resurgence are: the incredible facilities on board today’s modern ships; the wondrously varied on-shore excursions; and phenomenal range of never-before-visited destinations. And things are only going to get better in 2016. The modern cruise ship is light years from the behemoths that sailed the waterways of years gone by. These days, there are more boutique-style ships catering from 680 - 1,250 guests – consequently, there is a heightened sense of intimacy and a personalised holiday experience. Staff and crew attend to your every whim and remember your individual preferences, there are no lines, going ashore and returning on board takes minutes rather than hours, and life just seems to proceed at a more relaxed pace. Facilities and entertainment have been described as a floating five-star hotel crossed with the best of a theatre district. Everything from bespoke spa services to English-style libraries, a live pianist, classical string quartet, dynamic vocalists and spectacular headliners. You may also wish to try your luck in an elegant Monte Carlo-style casino. Some cruises even have guest lecturers who might be historians, naturalists or former ambassadors, eager to share insider knowledge. Guests’ suites are a personal sanctuary with state-of-the-art custom-made furnishings such as plush ‘Tranquility Beds’ with1,000-thread-count linen, lavish marble-infused grand baths (with a private half-bath for guests), showers, luxurious sitting rooms and private teak verandas. Guests are even given their own range of fine Bvlgari bath amenities^. On-board dining has really stepped up. Celebrity chefs such as Jacques Pépin are providing signature dishes at a range of dining options from French bistro, gourmet Italian, contemporary Asian, French country cuisine, American steakhouses and more and matched with wine lists to rival any Michelin-starred restaurants.
Dubai | Utopia
Words by Mark Hughes on 12 Jan 2015
In the history of civilisation, it is fair to say there has never been as much economic and structural growth as has occurred in the United Arab Emirates in the past 40-odd years. From virtual villages, Emirs such as Abu Dhabi, and in particular, Dubai, have become the new business centres of the world, the must visit stop-over destination for global travellers and with that, a new mecca for food. Just a century ago, Dubai was a small community of a few thousand, who survived by fishing and pearling Dubai Creek, a 14 kilometre inlet of the Arabian Sea. The discovery of oil in the region in the 1960s saw unprecedented wealth f lood the seven emirs of the UAE. But it has been how these finances have been spent that has set the Emirates apart and facilitated its amazing transformation. It was the foresight of Sheikh Rashid bin Saeed Al Maktoum, Prime Minister of the UAE and ruler of Dubai from 1958 until his death in 1990, to develop the region’s economy to prosper once the oil has dried up. The Dubai of today is testimony to the fact his vision has been realised. These days oil production accounts for just six per cent of GDP, with business, trade and tourism raking in over half the Emirates income. One of the biggest incentives for business is its centre point in world trade, between east and west, north and south, and for the businessman looking to make a fortune, the fact that there is no income tax, is a massive lure. Quite simply, what you earn is what you get! And with many companies providing accommodation and expenses, you can see why Dubai has such a large ex-pat community. City of Ests Dubai is the city of ‘ests’ – the bigg-est such as the massive Dubai Mall, the tall-est – Burj Khalifa, at 830 metres the world’s tallest man-made structure, and whose viewing platform on 124th f loor is the highest anywhere, and a must-visit in this city of stunning architecture. While Dubai sits on the edge of the mystical Arabian Desert, it has been transformed into an oasis with meticulously maintained luscious parks and gardens throughout the city. Ninety-three percent of the water is from massive desalination plants, irrigation is recycled sewerage. The city is fastidiously clean and organised with a modern railway system, cheap and reliable taxis, whose drivers all speak English and, most noticeable of all, it is extremely safe. Due to the fact there are severe punishments for breaking the law, crime rates are low (less than 1%). In fact, Interpol has rated Dubai as the safest city in the world for the past decade. All this means it is ideal for the discerning tourist.
Two Blues Sauvignon Blanc 2014
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