Chef Profile

Southern Ocean Lodge Executive Chef, Tim Bourke is passionate about using local, seasonally fresh ingredients in each daily-changing menu, an approach that is central to the Baillie Lodges dining experience.

Tim spent time in the sun at sister property Capella Lodge, where he developed a light European style of dining best suited to the island's climate and driven by a plentiful supply of fresh local produce. Tim was then excited to head up the kitchen team at the newly opened Southern Ocean Lodge.

Working closely with Lodge owner James Baillie and manager Ben Lanyon, Tim developed the Culinary Philosophy, designed to offer guests a sense of place in their dining experience at Southern Ocean Lodge. This 'locavore' approach to wining and dining means that all food and beverage ingredients are fresh and in peak season, and sourced from local suppliers from both Kangaroo Island and South Australia.

Tim brings to the table a menu that is at once sophisticated and simple, designed to honour the flavours of each ingredient. Tim continues to source and develop mutually beneficial working relationships with local artisan producers, who often operate on a small scale, sustainable and organic basis. His aim is to establish Southern Ocean Lodge as the region's premier food and beverage destination. Next up on the menu: oysters, saffron, ducks and geese, local South Australian cheeses.

Southern Ocean Lodge wins Andrew Harper Member's Votes

Chosen as one of the Top 20 International Hideaways in Andrew Harper's 2011 Reader Survey, Southern Ocean Lodge is a favourite amongst members of this exclusive US travel club. > more