Collect your car from Adelaide Airport and head south out of town. That’s easy, because the main South Road is nearby, leading to the Southern Expressway and the tip of the Fleurieu Peninsula where you'll start your epicurean adventure with lunch at the 160-year-old Leonards Mill in Second Valley. It will take you about 75 minutes to get there.
Along the way you'll pass through the McLaren Vale wine region, but don’t worry – you’ll be back there later in the day. Right now just enjoy one of the best lunches you'll have anywhere, prepared by husband and wife team Brendan Wessels (head chef) and Lindsay Durr (patisserie chef), both formerly from the iconic Lake House in Daylesford.
They work closely with local growers and producers to produce food that is both beautiful and faultless. While the mains are tempting, the star of the show is the six-course Fleurieu tasting menu, matched with the best local wines, featuring dishes such as smoked kingfish sashimi, chargrilled octopus, dashi pearls, daikon and yuzu, matched with a local Lake Breeze Chardonnay. Or there's Kangaroo Island lamb neck with charred shallots, apple and sheep labneh paired with Brocks View Estate Shiraz.
Take your time over lunch because it's a shortish drive back to Willunga and the supreme comfort of Willunga House, a Georgian-style heritage building that was once the local general store and post office.
The Star of Greece restaurant is just 10 minutes drive away. This is one of South Australia's most revered restaurants, partly because of its location - the view from your table must be one of the best in coastal Australia, overlooking Port Willunga beach and the bones of the wrecked ship that gave the restaurant its name. Happily the kitchen is able to compete with the view and on a warm summer’s night, at sunset, it’s almost a spiritual experience to be drinking one of the local wines whilst eating salt and pepper squid or King George whiting from nearby Kangaroo Island.