10 Culinary Experiences To Try In South Australia Slideshow

Some 45 minutes from Adelaide on Australia's southwest coast, guests can sip Barossa wine and beers paired with locally sourced dishes at Kingsford Homestead. Visitors and guests of the bed-and-breakfast can tour the historic stone wine cellar or sip a glass of red outside on the veranda overlooking the rolling hills. Those who spend the night are treated to either a three- or five-course meal by guest chef Stuart Oldfield, which include local dishes like Kingsford Homesteads slow-cooked beef daube with heritage vegetables and pommes purée, and grilled free-range Barossa chicken with creamed leeks and champagne and chive crème.

In the Adelaide Hills wine region you'll find Hahndorf Hills Winery, a biodynamic vineyard and winery offering more than just wine tasting. Their ChocoVino experience allows visitors to learn how to properly taste fine chocolates and pair them with their sustainably made wines. The perfect pairing for chocoholics, the ChocoVino experience includes the chance to sample a selection of single-origin chocolates from around the world and confections made by Adelaide artisan chocolatier Steven ter Horst.

On Kangaroo Island off Australia's southwest coast, you'll find South Australia's first boutique distillery, Kangaroo Island Spirits. Owners Jon and Sarah Lark source their ingredients, like wild fennel, ligurian honey, and juniper berries, locally, and visitors can partake in tours and tastings of their products. Make sure to enjoy their take on an Italian affogato, which features a scoop of ice cream topped with house-made liqueur .

Perched on a secluded cliff overlooking Hanson Bay Beach and the Southern Ocean, guess can savor shiraz and suppers as equally stunning as the views at Southern Ocean Lodge. Chef Tim Bourke and his team are committed to offering guests a taste of South Australia by creating daily changing menus that utilize locally sourced ingredients. Options vary from a four-course selection or a chef's choice degustation menu with dishes like king crab salad, local queen snapper, South Australia rolled pork shoulder, and a cheese selection featuring Kangaroo Island sheep's milk manchego and haloumi.

Kangaroo Island is home to myriad sheep sheds, farms, and dairies. At Island Pure Sheep Dairy watch sheep being milked, see how dairy products are made, and sample fresh cheeses and yogurts. Cheeses to try include the Kefalotori, a creamy and smooth semi-matured cheese, manchego, a drier full-flavored cheese, and haloumi, a mild cheese cooked twice prior to maturing that is excellent when grilled. Save room for the all-natural thick and creamy yogurt that is mixed with the island's ligurian honey.

Patrons can dine in a 110-year-old church in Penola in the heart of the Coonawarra wine region. While the outside of Pipers of Penola looks historic, the inside features a more modern dining room. Chef Simon Bowen's menu offers dishes featuring locally sourced ingredients like Mayura Station Wagyu beef, black pepper aioli, sweet soy and crisp potatoes carpaccio; roasted duckling with Venere Nero rice, mushroom ragù, red bean paste, and jus. Save room for the chocolate fondant with brûléed banana and hazelnut sauce, which is divine.

Located in Clare Valley, Knappstein Winery started as the as the Enterprise Brewery in 1878. In 1974 it became a winery, and then in 2006 it decided to go back to its roots, adding a microbrewery, offering visitors a one-stop shop for sampling Southern Australian riesling, cabernet, and shiraz, as well as Bavarian-style lager.

Two hours north of Adelaide in Clare Valley is the Riesling Trail, a 22-mile path from Auburn to Clare and onto Barinia. The trail is easy for cyclists of all levels and has three loop trails, which allow visitors to return to their starting point without traveling over old ground. The route passes many cellar doors and attractions, allowing visitors to take breaks from biking and sip a refreshing glass of the area's signature riesling.

Wine enthusiasts can be winemakers for a day at d'Arenberg. While the vintners have already done the physical work of picking, crushing, fermenting, and foot treading the grapes, which were then basket-pressed and barrel-aged, guests are guided through the blending process during this 90-minute session where they create their own 750-milliliter bottle of d'Arenberg wine from three barrel samples of The Dead Arm Shiraz.

 While many people pair wine with cheese, the family-owned Primo Estate shows guests how to perfectly pair wine with olive oil. Home to JOSEPH wine and olive oil, Joe and Dina Grilli have brought their Italian heritage Down Under. When visiting the winery, embark on the JOSEPH Experience, which includes a flight of JOSEPH wines paired with their latest cold-pressed extra-virgin olive oil, Italian grana padano cheese, and hearty bread from the area's farmers' market.