Author and Yorta Yorta woman Allira Potter’s guide to South Australia

First stop, Narungga Country! Arriving in Moonta, we were greeted by Anne and Colin at Copper Trails Bike Hire, who provided us with a private e-bike tour around the town. The tour weaved through the town centre and out toward the Moonta Mines and Moonta Bay, a buzzing little beach. I highly recommended renting an e-bike; they are a fast and easy way to get around and see what Moonta had to offer.

After filling our bellies with yummy local food, we hit the road and headed for Stansbury. Stansbury is a small town with a few shops, ocean-blue waters, and probably the best seafood I’d ever come across (I’ll get to that shortly). We arrived at our accommodation, The Klein Pod, situated on top of a hill overlooking the ocean. This tiny home had a lush big bed, a comfortable couch to curl up on and read and a balcony to sip our morning coffee. While staying at this beautiful accommodation, Aunty Sonya of Lakun Mara (weaving & cultural experience) paid us a visit, teaching us traditional weaving. We learned the traditional Ngarrindjeri and Ngadjuri weaving techniques and began the process of creating our own baskets.

We then headed down to the water to jump on a boat with Pacific Estate Oysters to be a “deckie” for the afternoon. Jumping into the ocean with Steve, the owner, was such a highlight. He was so knowledgeable, showing us how to choose the best and freshest oysters.

As you can imagine, Adelaide is surrounded by some of the best wine regions in the world, so we had to fit in a visit to some of the cellar doors. We met up with the crew from Munda Wines, an Aboriginal-owned wine company, in McLaren Vale. Munda is the Wirangu and Kokatha word for ‘land’. Uncle Pauly gave us great insight into how Munda Wines was founded, how they produce their wine and the philosophy behind its connection to the land. We tasted all the wines they had to offer, but my favourite was the one from Kaurna Country — a medium to full-bodied blend of blueberry, plum and dark cherry; it was so vibrant in flavour.