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Chef Alastair Waddell has made the move south to Kangaroo Island to head up the kitchen at Southern Ocean Lodge. Alastair is known by everyone as ‘Ally’ and has come to the lodge following six years at fellow Luxury Lodges of Australia property qualia on Hamilton Island.

Already a fan of the island’s fabulous produce, Ally has spent time travelling around his new home getting to know the producers who work so closely with the lodge. The recipient of several industry awards, Ally has already added his own flavour to the dining experience at the lodge, creating dishes such as kingfish sashimi, cumquat and kaffircello (a spirited drop from the local distillery) and burnt lavender cream with hay and chesnut (with aromatics sourced from an island farm). Among his first projects might be a kitchen garden, just as soon as he works out which plants will survive the elements on the wild coastal clifftop plot. The native Scotsman is feeling right at home!

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