Welcome to the KI Summit! Since the beginning of 2024, RunDNA and New Balance have been collaborating on an exciting project to celebrate the incredible growth of running, both here in Australia and around the world. Running is more than just a sport—it’s a pathway to better mental and physical health, and at RunDNA, we’re fortunate to play a small part in the journeys of so many individuals.
The KI Summit was a unique experience that brought together a diverse group of passionate runners, each with their own story and connection to the running community in Adelaide. Held on the stunning Kangaroo Island in South Australia, the summit took place at the tranquil Middle River, with views overlooking Snelling Beach.
Our six guests; Che Murray, Ellen Zolnowski and Mike Furmaniak from Prospect Run Club and Sophie Hlipala, Tom Elfenbein and Zoe Toland from RunAsOne, were joined by the RunDNA team. We also had New Balance Australia’s Strategic Key Account Manager, Daniel, and our talented chef, Michael Weldon, for an unforgettable gathering. Together, we shared stories, insights, and experiences that highlight the true essence of what motivates us all to keep showing up, day after day.
A huge thank you to New Balance for their unwavering support in bringing this event to life. Their values align seamlessly with ours, and their partnership was essential in making the KI Summit a reality. This event is just the beginning, setting the stage for even more celebrations of the running community in 2025 and beyond. We look forward to continuing this journey and honouring those who inspire us all to keep running.
You can read more about our day-to-day itinerary below.
Day 1
Our journey began with a small group of six eager guests, all excited to explore Kangaroo Island and immerse themselves in a mix of running, relaxation, and delicious food. We met at RunDNA in Hindmarsh, where we boarded our Sealink transfer to Cape Jervis. The weather, however, seemed a bit ominous – the trees were swaying in the wind, and as we neared Cape Jervis, we could see the white caps forming on the water, signalling a potential rough crossing ahead..there was definitely a sense of relief once we docked safely in Penneshaw, after what was a fairly bumpy crossing.
Once ashore, we made our way to Millie Mae’s Café for a well-deserved lunch. This was the perfect spot to fuel up before continuing on our journey to Middle River. After our meal, we hopped on a bus, greeted by our enthusiastic driver, Scott (or Scotty to us), who was not only an excellent driver but also a great source of local knowledge. The 1-hour and 40-minute drive to Middle River was filled with fascinating stories about the island’s history, and we even made a stop to see some koalas before driving past a large tiger snake bathing in the sun; this was certainly a wake up call to us to make sure we kept our eyes peeled throughout runs.
As we turned into the driveway of Middle River Vista and Middle River Beach House, and ventured up the steep driveway, our guests were amazed with the views of Snelling Beach and Middle River stretching out before us. It would be the perfect setting to unwind and get ready for the next few days of adventure.
Upon arrival, our guests were greeted with their individual welcome packs, each thoughtfully curated with a pair of the newly released New Balance 1080v14 running shoes, New Balance apparel, PILLAR Triple Magnesium and a personalised note of gratitude for their contributions to the running community. It was a moment to truly appreciate the energy and passion our guests bring to the sport of running.
We were then introduced to our personal chef for the next few days, Michael Weldon – the runner-up of MasterChef Australia 2011 and co-host of Farm to Fork on Channel 10. Michael’s culinary expertise would be a highlight of the trip, and everyone was looking forward to the meals he would prepare.
After settling into our rooms, we set out for a light 30-minute jog to shake off the fatigue from a day of travel. The run was the perfect way to get our legs moving and acclimate to the beautiful surroundings of the island. It was also an opportunity to test out the New Balance 1080v14 shoes in action. It was the first time that I got to have a proper run in the shoes so I was eager to see how the new version felt. The 1080v14 did not disappoint; the cushioning was soft yet responsive, and the fit was just as comfortable as I’d hoped. Many of our guests, especially those who had run in the v13, were thrilled with the updates to the shoe, particularly the improved fit and midsole density. It’s clear that New Balance has taken great care in refining this model.
When we returned from the run, we were greeted with Michael’s delicious guacamole and an array of platters, which we enjoyed on the balcony with a cold drink. Dinner was a festive Mexican fiesta – think burritos, fresh salads, a variety of fillings (the shredded chicken was a personal favourite of mine!), and an assortment of sauces to choose from. It was a wonderful opportunity to bond with the group, share some special stories of our running journeys over the years, and discuss the upcoming day's itinerary. The combination of running, good food, and stunning views had already set the stage for an unforgettable few days on Kangaroo Island.
Day 2
Our day began with a deep dive into New Balance’s cutting-edge shoe technology, thanks to Chris Morfesi, the Senior Global Product Manager in Performance Running. Based in Boston, Chris took time out of his busy schedule to join us on a video call and share valuable insights into the world of New Balance footwear. It was a unique opportunity to ask questions about the design evolution between the 1080v13 and 1080v14 models, and we were lucky enough to get the inside scoop on how shoes go from concept to production.
Chris, who is currently working on footwear projects for 2027, joked that he had to refresh his memory on the 1080v14 design before the call—seemingly a lifetime ago in footwear terms. New Balance follows an extensive testing process with a 1,500-person database. During Phase 1, a select group of local runners (around 10-20) are given sample shoes to test, offering initial feedback that can lead to tweaks before the shoe is distributed to a larger group for further evaluation. As someone with over 10 years in the footwear industry, I found the entire process very fascinating. It gave me a newfound appreciation for the thought and precision that goes into the making of modern running shoes that currently sit on our shoe wall in-store.
After this informative session, it was time to lace up and hit the dirt roads. We gathered for a relaxed 20-minute jog, before our highly-anticipated relay competition. Teams had been pre-arranged to ensure fair play, and the relay was set to take place on a flat 1km stretch of road outside our accommodation.
The competition was fierce, with the team of Nathan, Ellen, Che, Dan and Zoe ultimately clinching victory by a 15-second lead. They edged out the opposing team, which included Tom, Mike, Josh, Sophie and myself. The stakes were high, with winners earning a pair of Oakley sunglasses and a set of New Balance shoes of their choice, making for an exhilarating race. Nathan even managed to comment that it was a 1km personal best for him, signs that everyone had emptied the tank!
Post-relay, some runners opted for a session that they had been programmed from their coaches back home, while others relaxed ahead of our next culinary adventure: lunch at The Fig Tree KI in Snelling Beach, just a short walk from our accommodation.
The Fig Tree KI experience was nothing short of magical. Dining under the branches of an ancient fig tree (estimated at 140 years old), the ambiance was serene, the staff incredibly welcoming, and the food was simply outstanding. We indulged in a seven course degustation, which included local oysters, kingfish, and perfectly cooked chicken and pork, all served with fresh salads, crispy potatoes, and hearty bread. The standout dish, which left everyone at the table in awe, would have been the dessert; a burnt Basque cheesecake with fig-infused cream.
Stuffed and content, we walked back to our accommodation to digest and relax before the afternoon's free time. Some took a leisurely stroll to the beach, others opted for recovery treatments like boots or a sauna session, while a few of us found a quiet spot to unwind on the couch and balcony.
As the day drew to a close, we gathered once again for a cooking class. Michael had been busy preparing potatoes for our gnocchi-making session, which took place at the dining room table, now transformed into a cooking station. With flour, eggs, and plenty of rolling, we crafted delicate gnocchi parcels, which Michael later served with two delicious sauces: a rich Bolognese and a pumpkin and sage option - perfect fuel for the next day's long run!
Day 3
As our final full day on Kangaroo Island dawned, we kicked things off with a group long run. The relaxed pace of island life had set in by now, so we all opted for a well-deserved sleep-in, with an 8:30am start time.
We decided to head west, venturing onto roads we hadn’t yet explored. From the moment we stepped out the door, we were greeted by the island's wildlife, which never failed to impress. Imagine jogging along quiet, dirt roads, with kangaroos bounding just beyond the fence lines and koalas lounging lazily in the trees above. The surreal nature of it all was not lost on us, and we couldn’t help but take it all in whilst we ran.
It wasn’t long before we had two groups form with the quicker pack picking up the pace a few hundred metres ahead of us. My group, however, decided to take a more leisurely route and veered off the main dirt road onto a red dirt track leading to Western River Bay. The paddocks around us were lush and green, dotted with cows and sheep grazing peacefully on this quiet Saturday morning. I think we only passed one other vehicle during our entire run and it was also great to have the support of Oli and Michael keeping us hydrated throughout. The road wound its way through farmland, offering a mix of challenging climbs and gentle descents. Those steep hills certainly spiked our heart rates, but the reward was worth it: panoramic views of the Southern Ocean and rolling green hills that seemed to stretch on forever.
Back at the house, we were welcomed with a breakfast spread of fresh berries, muesli, granola, yoghurt and local KI honey, - alongside toast and eggs. We had Oli manning the coffee machine and taking everyone's orders, and it felt great to sit down with the group to swap stories and highlights from the run.
Most of the group then headed down to Snelling Beach where the sand is silky white and the water is crystal clear - although fresh - and this aided as the perfect recovery after the steep climbs and descents we had just tackled. The afternoon was ours to enjoy at leisure, and time seemed to slip away. Some of the group settled in for a few rounds of cards, others opted for a soothing session in the sauna or recovery boots, and a lucky few managed to sneak in a nap.
As the sun began to set, a few of us gathered for an intense game of Finska—a Finnish throwing game that had us all hooked from the moment we started. It turned into a bit of a competition, and the banter was nonstop. It’s safe to say we all wished we had brought the game out earlier in the trip!
But the real highlight of the evening (and one of my top highlights from the entire event) was the feast Michael had been preparing throughout the day. He had sourced as many local ingredients as possible, and the result was a spread that left us all amazed. There was fresh Kangaroo Island marron, prawns, and oysters. The slow-cooked lamb with romesco sauce was beyond delicious, and the sides included perfectly roasted vegetables, crisp salads, and golden potatoes. This dinner wasn’t just a meal; it was the ultimate celebration of the island’s incredible produce, and it felt like the perfect way to wrap up our unforgettable time together.
The evening was filled with laughter, stories, and a deep sense of gratitude for the experiences we had shared. It was a moment to reflect on the bonds we had formed over the past days and I couldn’t think of a better way to close the chapter. As Michael Weldon perfectly stated, “it’s not what’s on the table, but who is around it.” By the time the night came to an end, my cheeks were sore from all the laughter, and I couldn’t help but feel incredibly thankful for the memories we had created on this beautiful island.
The runs, the wildlife, the shared meals, and the deep connections all made for an experience that will stay with me for years to come. It was, without a doubt, one of the best ways to celebrate the sport of running, spend time with friends, immerse myself in nature, and recharge in one of the most peaceful corners of the world.
A big thank you to New Balance for making this experience a possibility and our wonderful six guests for their contributions to running and beyond.
We would also like to say a special thank you to some of our other event partners who assisted us with products and education whilst on the KI Summit - Oakley Australia, PILLAR Performance, BLACKROLL Australia, Coffee in Common, Sealink and of course our stunning accommodation at Middle River thanks to Middle River Beach House & Middle River Vista.
You can view more images and highlight reels from the event on our Instagram account.
About the author
Georgia van der Jeugd - Events Coordinator and Passionate Runner
I coordinate all of our events here at RunDNA and thoroughly enjoy working with a wide range of organisations within the running and fitness community.
I also love my running and particularly like the training block for a half marathon as it involves a lot of variability in terms of the aerobic and speed work. If I'm not out on the roads, or on the track, you'll usually find me in the gym, Pilates studio or swimming laps at my local pool.
