At about 440,000 hectares, Kangaroo Island is  a large landmass, surrounded by beautiful coastline and spectacular beaches and quite sparsely populated. A third of the land surface is given over to conservation reserves, and four large Marine Parks protect the coast and submarine environment. Its isolation, a large percentage of remnant native vegetation and few introduced pests means nature is in good shape. Many plants (more than 50) exist nowhere else, and its’ Kangaroo Island Kangaroo, Tammar Wallaby, Short-beaked Echidna, Rosenberg’s Goanna, Brush-tailed Possum and, at current classification, sixteen birds, all have local sub-species. The lack of a human population at the time of European contact in 1802, means it’s fire ecology is unique, and wildlife populations have a level of trust which allow quality observations of many species in the wild. The Island community comprises less than 5000 people - yet they are a creative lot. There is an excellent array of local produce including beef, lamb, eggs, wild-catch and aquaculture fisheries, honey, figs, wine, gin, wool and a variety of grains and pulses. Given the isolation and freight cost, producers have to be both efficient and savvy marketers, to make a living in competitive markets. To this end, producers, artists and tourism ventures have come together under a joint brand - that being Authentic Kangaroo Island.

Any time of the year is good to visit. Bushwalking is pleasant during the winter but remote areas can quickly become inundated with snow, so a guide and planning is essential. Spring and autumn are popular as weather is warmer and still quite dry and less crowded. Because of the altitude, the mountains can provide a refreshing escape from the hotter summer days.