Arrive at Adelaide: Outer Harbour (Berth 1) for boarding at 4:00pm, with time to settle into your stateroom before our 5:00pm departure. Settle into your cabin and familiarise yourself with the ship before your first delicious dinner as we cruise towards Kangaroo Island.

This morning we land at Emu Bay, located on the northern edge of Kangaroo Island, known to be one of the most expansive white sand beaches on the island. Meet with researchers from Australia’s foremost sustainable aquaculture venture to learn about their industry and innovations, before tasting some of the delicious local abalone. We will also learn of some of the greatest trials of the agriculturist on Kangaroo Island and their difficulty in transporting produce to market before the jetty was opened in 1918, and weather permitting enjoy the opportunity for a swim from the beach. After lunch onboard we will return to the island at Antechamber Bay to enjoy uninterrupted views across the Backstairs Passage, separating Kangaroo Island and the mainland of South Australia. Here we will experience some of the best produce Kangaroo Island has to offer, accompanied by wines at Dudley Wines Cellar Door. 

Tucked away on South Australia’s rugged Limestone Coast, Robe has a remarkable history. The town overlooks picturesque Guichen Bay, first charted in 1802 by French explorer Nicolas Baudin, as part of a major scientific expedition approved by Napoleon Bonaparte. It was named after Governor Frederick Holt Robe, who inspected the area in January 1846 and chose Guichen Bay as the preferred location for a port. The Limestone Coast is an epicurean delight, providing some of the most exotic culinary flavours and ingredients available to contemporary chefs. Southern rock lobsters have a unique taste that comes from colder waters and the clean and pristine environment they grow up in. Today we will have the opportunity to taste this fresh southern rock lobsters, accompanied by a South Australian Prosecco. After our rock lobster tasting we will join Feresh Pizarro, an indigenous Costa Rican who has spent the last 17 years in Australia building her professional life in the world of Sustainable Architecture and Entrepreneurial Education. Feresh is fully committed to promoting, growing, and connecting people to the life-changing world of fungi, and will enlighten us with a masterclass on mushrooms and their myriad of uses for both medicinal and culinary. This will be an opportunity to understand the mushrooms that surround us and discern the ‘good’ from the ‘bad’.   This afternoon we will sample some of the craft beers on offer at a boutique wood fired brewery, which is a unique brewing method in today’s craft beer brewing boom and sample a selection of regional produce. If there’s time, wander the architecturally historic ways of Robe and visit Robe’s Customs House, or take a walk along the coastal headland trail to the Robe Obelisk.

Port MacDonnell, originally known as Ngaranga is the southernmost town in South Australia. In the 1880s, it was one of Australia’s busiest ports, shipping large quantities of wheat and wool to Europe. The port was, however, exposed to the weather and the site of many shipwrecks. This morning we will take a sunrise walk to Cape Northumberland, offering spectacular wave eroded formations and one of the one of the most spectacular uninterrupted views of the sun rising and setting over the Southern Ocean as South Australia’s most southerly point. This morning light and rugged eroded landscape also offers the opportunity to spot a penguin! Morning views also offer uninterrupted views of Mount Schank, Mount Gambier and Cape Douglas. This evening we will enjoy a Signature Dinner onboard Coral Adventurer prepared by preeminent South Australian Chef Jamie Carter. Amble through South Australian hamlets renowned for food production along the considered ‘Taste of South Australian’ menu with matching South Australian wines.

Today we cross the border to Victoria. This morning, enjoy a cruise around Lady Julia Percy Island, which is 2 kilometers in length by 1 kilometer wide, surrounded by cliffs, rock platforms and reefs. This island is the home to an important seal breeding colony. In the early 19th century whalers and seal hunters used this coast regularly, with a long history of human exploitation, though it is now protected as a State Faunal Reserve. After our circumnavigation of Lady Julia Percy Island we will travel to close by Port Fairy. Here, learn about indigenous bush foods and the entrepreneurship that aims to embed the use of sustainable bush foods across the Australian food landscape. There will also be the opportunity to take a guided stroll amongst the heritage of Port Fairy and stop in at an artisan chocolatier to taste the richness and unique flavours of handcrafted chocolates.

Today we arrive into Port Campbell, a coastal town in Victoria just west of the Twelve Apostles, with steep, rocky cliffs and pristine sandy white beaches in bays at the base of many of these cliffs. We will experience a food trail tour for lovers of local gourmet produce. Go behind the scenes to meet the farmers, makers, and creators, explore the farms, and taste all that is on offer in the hinterland region. Learn the processes involved in a variety of cheeses complete with a tasting at Apostle Whey Cheese, a genuine paddock to plate operation with a number of major cheese awards. Sample local whiskey at a hinterland distillery, spending time with the distillers learning about their craft. This afternoon, treat yourself to your favourite flavour of freshly made ice cream at the local Port Campbell ice-creamery. Make sure to leave some room as this afternoon we will sample homemade fudge and discover how Farm Fudge, a local small business, is catering to the demands of Australia’s sweet tooth. This evening soak in the spectacular view of the sun setting as we leisurely pass the 12 Apostles and head towards Apollo Bay.

First inhabited by the Gadubanud, or King Parrot people – who were hunter-gatherer people who lived off the land – Apollo Bay is situated in the foothills of the Otway Ranges on the Great Ocean Road, surrounded by lush rainforest and towering mountains. This morning, learn the secrets to great coffee with a coffee masterclass including morning tea. We will then enjoy a sample of the best seasonal local produce – exploring the tastes of the region. You will have the opportunity to choose between three tasting options, including beer, wine or gin tasting. Experience the essence of Apollo Bay’s regional produce at its finest with beer tasting, where handcrafted brewing process utilizes pure rainwater from the lush rainforests, exceptional wines with insights into the winery’s history, or taste boutique gins that pay homage to Apollo Bay’s nautical heritage and native ingredients. Spend the afternoon exploring the subtle art of tea blending hosted by a local artisan, onboard Coral Adventurer, with a focus on utilising organic locally sourced ingredients of the finest quality.

Phillip Island, named after the first Governor of NSW Arthur Phillip, is well known for its tourism, agriculture, and fishing industries. This morning, explore the boardwalks of the area with your local guide, surrounded by the internationally important RAMSAR protected ecosystem vital to ocean food production and health – mangroves. This area is thriving with wildlife and birdlife, including a variety of honeyeaters, parrots, thornbills, pardalotes, silvereyes, and other bush birds. After exploring the Reserve, wander through a world-renowned habitat for migratory wader birds and other wildlife species at peaceful Rhyll Inlet. You’ll find boardwalks that loop through the tranquil mangroves, saltmarsh, and mudflats, where you’ll spot spoonbills, oyster catchers, herons, egrets, cormorants, short, tailed shearwater, and a range of international waders rarely seen in Australia. Sample the best of Phillip Island as we visit Rhyll Brewery and Distillery, one of the newest breweries and distilleries on Phillip Island, sampling innovative brews employing innovative methods of production. Listen to the stories of one of Australia’s first chefs, Jude Mayall, on how to utilise the unique bush and wild food flavours endemic to Australia and enjoy a lunch that utilises seasonal wild produce. Taste award winning premium cool climate wines produced in a vineyard that overlooks the Bay of the Western Port with views of Swan Inlet.

This morning, farewell Coral Adventurer, crew, and new-found friends as we arrive into the Port of Melbourne at 7:00am, to disembark at 8:00am. There will be post cruise transfers to Melbourne CBD Hotels and Melbourne Airport.

This itinerary is an indication of the destinations we visit and activities on offer. Throughout the expedition we may make changes to the itinerary as necessary to maximise your expeditionary experience. Allowances may be made for seasonal variations, weather, tidal conditions, and any other event that may affect the operation of the vessel. Coral Expeditions suggests that you do not arrive on the day of embarkation or depart on the day of disembarkation due to any changes that may occur in scheduling.