It’s been called the world’s best fish-and-chip shop, though it might also be the most elusive because it opens for two hours a day, six months a year, on Kangaroo Island. Fish of Penneshaw’s humble fit-out in a former laundromat belies the treasures that former fine-dining chef Sue Pearson pulls from the fryer. Try her KI garfish in a batter made with stout from Kangaroo Island Brewery.