Eat & Drink
Straight From the Sea
The best eat & drink in Wudinna
The Eyre Peninsula calls itself Australia's Seafood Frontier, and the title is earned. Coffin Bay oysters, Spencer Gulf King Prawns, southern bluefin tuna, King George whiting and abalone come off the boats and onto the plate within hours. Pull up a stool at a foreshore shack or shuck your own straight from the lease.
The Eyre Peninsula is one of Australia's great seafood larders, and eating here means tasting the catch within sight of the water it came from. Coffin Bay oysters are world-famous, plump and briny straight from the lease, while Port Lincoln — self-styled Seafood Capital of Australia — lands southern bluefin tuna, King George whiting and Spencer Gulf prawns.
Beyond the seafood trails, the region rewards slow grazing. Cowell and Ceduna run their own oyster leases, smokehouses cure local fish, and roadside stalls sell honey, olive oil and citrus grown in the long Mediterranean summers. Pub kitchens in the fishing towns plate up the day's catch with little fuss and big portions.
For the full experience, time a visit around a farm-gate oyster tour, where you wade into the shallows and shuck your own. Many cellar-style tasting rooms and cafes cluster near the beaches, so a day of eating and drinking slots naturally between swims and coastal drives. Most venues open year-round, with seafood freshest through the cooler months.