Take a Private Seafood Masterclass with Kris Bunder

For seafood lovers visiting the Eyre Peninsula, the Australian Coastal Safaris Private Seafood Masterclass can’t be missed. The exclusive experience starts with seafood chef, Kris Bunder, opening up oysters as guests arrive, greeting the diners with the fresh seafood delicacy alongside sashimi and prawns.

Kris' Private Seafood Masterclass setting. Image: Australian Coastal Safaris

“We source all of our seafood from local suppliers,” Kris explains. “Everything we serve and cook is essentially a taste of the Eyre Peninsula.”

Kris, a born-and-bred Eyre Peninsula local, has being passionate about his home turf and local produce for as long as he remembers. “I was born in Streaky Bay and I started working in the food industry as an apprentice chef aged 15,” he says. “I’ve never looked back.”

Sashimi. Image: Australian Coastal Safaris

When Kris became the manager of Del Giorno’s in 2002, he discovered that the bulk of the seafood served was arriving both frozen and imported, so he restructured the supplier list to include only local fishermen. “I’d been cooking in the town for a long time and knew most of the local fishermen, so it was a no-brainer to establish relationships with local suppliers that would see us serving the freshest seafood,” Kris says.

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Kris and his wife and business partner Brenda bought Del Giorno’s in 2004, but the Masterclass experience did not evolve until later. “We launched the Masterclass about four years ago. Brenda and I really enjoy hosting Australian Coastal Safaris’ guests,” Kris says.

Kris and Brenda's waterfront home in the Port Lincoln Marina. Image: Australian Coastal Safaris

The Masterclass takes place at the couple’s beautiful waterfront home in the Port Lincoln Marina, with the emphasis being on quality local food, great company, and a top location. “After guests finish their canapés we move to the deck at the front of the house – with views over the marina and beach – where I have a mobile workbench,” Kris says. “Brenda and I demonstrate how we cook five or six dishes, then we all sit down and enjoy a big seafood banquet. We often talk for hours about where we’ve been and how the fish has arrived at the table.”