the insider’s guide to eating/drinking in the yarra valley with kelvin shaw

Ever wondered where those in the biz head to for great eating/drinking? We’re often asked so we headed to our #youngexcellence for the lowdown and the insider’s guide to eating/drinking around the Yarra Valley with chef/owner of Altair Restaurant Kelvin Shaw.

Where do you go for coffee before work/after work/not at work?

If it’s a work day Round Bird Can’t Fly in Lilydale is definitely my favourite coffee stop, it’s a great spot to grab a bite as well. If it’s a day off I don’t mind travelling for coffee and you can’t beat One Origin on Glenferrie Road in Malvern, Alan Chan makes arguably the best coffee in Melbourne, his blends and attention to detail is second to none.

Favourite places for breakfast and brunch?

After a long week I love a lazy late morning breakfast, locally my favourites are Little Drop of Poison in Eltham, a small café with amazing character. The food packs a punch with big flavours and their list of craft beers and natural wine is brilliant. Leaf & Vine in Ringwood, is another local favourite, hidden away but always bustling with people, Pete & Bec have created something very special. If on a brunch road trip I’m forever trying to find an excuse to get to Spotswood and The Duchess of Spotswood Cafe, ‘Pork Jowl, Truffle & Eggs’ need I say more?

Favourite restaurants in your home state for special occasions?

Living just outside of Melbourne I am absolutely spoilt for choice, Amaru in Northcote has become a favourite there approach to using native ingredients is fascinating and flavour combinations are brilliant. IDES in Collingwood is another that offers something totally innovative an amazing culinary adventure, Peter Gunn really provides something special.

Best bars to head to after work and on your days off?

For after work drinks it’s hard to beat Siglo Bar the wine list is amazing and the view from the roof sensational, Siglo has an amazing vibe and is open to late. Other city favourites include Whisky & Alement and Bar Americano both provide high standard drinks and service and unbeatable atmospheres. Go Go Bar is another of Melbourne’s late night watering holes and with food offerings from Chin Chin’s bar menu available it’s hard to resist.

Where do you go for fresh, seasonal produce and market bargains?

I love a trip to Springvale for the fresh produce on offer is always amazing and with such a range of South East Asian ingredients every trip is a learning experience. The Queen Vic Markets is another favourite spot, whether it be meat, seafood, fruit & veg or smallgoods, there is always so much to explore not to forget a quick stop into books for cooks on the way home. Since its new facelift the Warrandyte Riverside Market held the 1st Saturday of the month has some great produce offerings on hand and on the banks of the Yarra River it is hard to pass up.

Where have you had the best interstate dining experiences?

The Sydney dining scene has provided many memorable meals The Bentley Bar & Monopole are personal favourites, Brent Savage has a unique style that continuously leaves you craving your next visit. While in Tasmania, Stillwater in Launceston has such a well-rounded setup amazing food, service and atmosphere, a truly memorable dining experience. And on our many trips to the Barossa we can’t visit without stopping into Appellation at the Louise.

food for thought charity event for beyondblue

SYD Dinner: Mon 14 Nov         MELB Dinner: Mon 21 Nov
7 chefs, 7 courses                    7 chefs, 7 courses
Tickets $155 pp                                                              Tickets $155 pp
SOLD OUT                                                                                BOOK NOW

details of the chefs cooking below this article

Over 3 million Australian’s suffer from the effects of anxiety or depression and is extremely prevalent across all sectors of the hospitality industry. Long, anti-social hours, easy access to drugs and alcohol; highly pressurised work environments coupled with the stigma attached to talking about your mental health concerns are all contributing factors to this worrying statistic. 

‘Mental health is a big, unspoken problem in the hospitality industry. The mentality of kitchens is that if you are not dying then you are not sick, or if you have not broken a leg then you can come to work. Kitchens don’t recognise anyone with mental health issues and those with mental health issues are perceived to be weak and soft because they are not able to “push on”. It’s something that the industry needs to recognise and address collectively,’ Thi Le chef/owner of Anchovy restaurant in Richmond, Melbourne.

A recent article, We Need to Talk About Mental Health in the Kitchen by Tim McKirdy on Vice Magazine’s Munchies website indicates that it’s chefs who are the most affected in the industry, after the death of ‘the best chef in the world’, Benoit Violier, back in February 2016 again highlighted the issue. This week prominent American chef Daniel Patterson wrote an open letter Speaking Out, to MAD, about his struggle over with depression over the years and his recent diagnosis. He concludes his letter by saying ‘And what’s really going to happen if I say publicly that I had some screwy brain chemistry and I took care of it? Will people stop coming to my restaurants?’ Socially, speaking about mental health and your own mental health has never been easy, especially in an environment where you are expected to ‘handle’ the tough working conditions, because this is what you signed up for when choosing the hospo life.

In Australia only 35% of people affected seek help from beyondblue, an Australian organisation that was established in 2000focusing on raising awareness of depression and reducing the associated stigma. Food for Thought founder and young chef Mal Meiers says For me, I know how important it is that we break down the stigma surrounding mental health, many people suffer often in silence or isolation, with the help of some great young chefs Food for Thought is about raising awareness, coming together and taking on this stigma to show there is help’.

Breaking down barriers and giving people in the industry a place to share their thoughts and feelings has come in the form of ‘Chefs with Issues‘ an online forum launched in 2015 by Kat Kinsman editor at large of Tasting Table in America. While based out of the States, the website gives not just to chefs but to all of those involved in the service industry the opportunity to write about their own feelings; read about other people’s experiences while offering resources and support to those who need it.

It was Mal’s own struggle with anxiety and depression and the help he received from beyondblue, that enabled him to start a conversation about his experiences which has been the driving force behind Food for Thought ‘my hope is to help broaden the awareness of the support that is available to not only my peers but to the wider community for all those who suffer in silence’. 

Reaching out to his close friends (& like minded chefs) they came together to develop Food for Thought, a collaborative dinner aimed at raising awareness and funds for and in support of beyondblue. The inaugural dinner with the support of Beer DeLuxe was held at Fed Square in 2014.

Jacob Furst executive chef of Beer DeLuxe said of his involvement & support of Food for Thought, ‘I’ve witnessed mental health first hand in the work place and at home. I believe the work beyondblue do to support people with depression is outstanding, but they excel in equipping everyone with the knowledge and skills to protect their own mental health. Like with any illness, prevention is better than a cure. I can’t think of a better way than to show support than using our skills to create this experience for the very generous guests who attend’. 

In 2016, Mal and his fellow collaborators hope to expand awareness from the initial Melbourne audience by introducing the event into Sydney with a second dinner, one in each city. Headed up by Mal, the chefs will be collaborating on a diverse tasting menu where they will each create a dish to showcase their individual character & creative style whilst working together as a collective. Each dinner will be a 7 course tasting menu with matched beverages by sommelier Kate Christensen, ‘Being involved with such a valuable event like Food for Thought enables you to connect to a cause bigger than yourself. It provides an opportunity to give back; not only time and skills but to use our collective passion for our industry to partake in something that has the potential to invoke real change in the lives of those who suffers most’. 

beyondblue Food for Thought is supported by some of Australia’s leading producers including Flinders Island Lamb, Cape Grim Beef, Ora King Salmon along with Beer Deluxe.

Tickets are available from Lime & Tonic – Sydney & Melbourne and are $150 for a 7 course degustation & matched beverages. All proceeds will be donated directly to beyondblue. 

Melbourne beyondblue Food for Thought Dinner

21 November 2016 19:00 Beer DeLuxe Fed-Square featuring;

Mal Meiers             (Founder/Food + Wine pop up/Electrolux Australian Young Chef National Finalist)

Jake Furst              (Beer DeLuxe)

Peter Gunn            (IDES/San Pellegrino Asia Pacific Young Chef 2015)

Matt Boyle             (Attica)

Stevie Nairn          (ESP – Estelle Scott Pickett)

Thi Lee                    (Anchovy)

Florian Ribul        (HOST)

melb-chefs

Sydney  beyondblue Food for Thought Dinner SOLD OUT

14 November 2016 19:00 Beer DeLuxe King St Wharf featuring;

Mal Meiers         (Founder/Food + Wine pop up/Electrolux Australian Young Chef National Finalist)

Aaron Ward       (Sixpenny/Electrolux Australian Young Chef 2016)

Troy Crisante    (Bennelong/Electrolux Australian Young Chef Runner-up 2016)

Jake Furst          (Beer DeLuxe)

Rhys Connell     (Sepia)

Tae Kyu Lee       (Ex- Quay)

Paul Farag         (Monopole)

Food for Thought Dinners Sydney & Melbourne
Food for Thought Dinners Sydney & Melbourne

About beyondblue

Established in October 2000, beyondblue initially focused on raising awareness of depression and reducing the associated stigma. As our knowledge and impact on people’s lives broadened, through research and community engagement, we added the key issue of anxiety conditions in 2011 and, more recently, suicide prevention to our core purpose.

Despite depression being the leading cause of disability worldwide and predicted to be the leading cause of burden of disease by 2030, ahead of heart disease, few countries had attempted a national response to depression. Other national programs that tried to get the wider community to change their attitudes to mental health were met with limited success.

Head to beyondblue.org.au to find out more about the organisation and for ways you can help/support.

La Louisiane Cocktail Recipe with George Papaioannou

George Papaioannou, waiter at Luxembourg in Melbourne describes his service style as approachable, knowledgeable, humble. He also loves a good cocktail & shared his ‘cocktail of the now’ recipe with us along with his predictions for 2017 below.

What do you see trending in Melbourne right now?

Who doesn’t love an Aperol Spritz? Probably still the most wanted drink in Melbourne, especially as summer is just around the corner and our days get longer and our nights get shorter. Refreshing and delicious, it will definitely be on everyone’s mind when the sun starts to shine.

What’s exciting you about 2017?

Melbourne hosting the ‘Olympic Games of Food’ in 2017. The World’s 50 Best is coming down under, and it’s going to feel right at home in Australia’s hospitality mecca, Melbourne.  Restaurants will be buzzing with hospitality folk and respected people within the industry. It’s going to be an exciting time for anyone in Melbourne.

What do you see as the next big thing in 2017?

The next big thing in 2017 could be the return of Gueridon Service. Whereby food is finished and presented at the table. Service that is still casual yet impressive. Filleting fish or Crepes Suzette. Turning the food into a form of entertainment and skill; and bringing an air of sophistication to a casual environment.

What are you ‘crushing on’ this week?

Currently, I do love a good cocktail. Especially a La Louisiane. If it’s starting a meal with one, having one after work or ending a meal with one, it’s a fantastic drink and one for any occasion. There’s a reason I paired it with a dish for the Hunt + Gather Dinner. It’s what I love to drink. A perfect concoction of Woodford Reserve Bourbon, Dom Benedictine, Sweet Vermouth and a dash of bitters. Incredible.

La Louisiane Cocktail Recipe

20ml Woodford Reserve Bourbon

20ml Sweet Vermouth

20ml Dom Benedictine

10ml Absinthe

Peychaud’s Bitters

Method:

1. Chill your coupe glass by filling with ice while you gather all of your ingredients

2. Rinse chilled coupe with Absinthe

2. In a Mixing glass filled with ice; build Bourbon, Vermouth and Dom Benedictine

3. Stir for 10 seconds

4. Double strain into rinsed coupe

5. Garnish with Maraschino cherry & Enjoy!

recipe: nam jim oysters by kelvin shaw

Preparation time: 15 mins

Cooking time: 1 hour

Skills needed: beginner

Serves: 3 doz oysters

Ingredients

3tbs    Palm Sugar

1          Long Red Chilli seeded and diced

1          Stick of lemongrass top inch and bottom inch discarded then thinly slice

1          Bunch of coriander, washed thoroughly and sliced stems & leaves

2          Limes

1          Orange

2tsb     Sea salt

4tbs    White wine vinegar

1          Garlic cloves minced

1tbs     Fish sauce

1tbs     Minced fresh young ginger

1tbs     water

Method

Place the vinegar and water into a small saucepan and place on to a stove on a low heat, once a slow simmer is reached add the palm sugar. Stir until the sugar has completely dissolved then remove from the heat, add the fish sauce then set aside and allow to cool. While the liquid is cooling add the chilli, lemongrass, coriander and ginger into a mortar and pestle, zest the orange and one of the lemons into the pestle and grind the mixture for 30 seconds. Transfer to a stainless steel bowl and then add all of the juiced citrus. Once the mixture has cooled to below 59 degrees pour over the aromats and allow to cool to below 4 degrees in a refrigerated space stirring occasionally. Place into a serving vessel and serve with Tuncurry Sydney Rock Oysters.

Tips

If palm sugar is unavailable, substitute with brown sugar but reduce the amount down by 1tbs

To add a twist replace the fish sauce with 2 tbs of soy and ½ tsp of rose water

To obtain a better flavour from the lemongrass use the back of the knife to bruise the lemongrass before slicing.

Castagna wines

By Lilana Goonesena

Former film director Julian Castagna and his son, Adam, have turned the spotlight onto making exceptional, natural wines.

“I make wine because I love wine,” says Julian simply. “At the beginning, I kidded myself that I made the wine; I think the land makes the wine.

“In the 1920’s, Rudolf Steiner [founder of biodynamic agriculture] advocated allowing the land to speak, and thereby get a taste of that land. We farm biodynamically, without chemicals, and that’s what makes us different.”

On the 4-hectare winery, everything is done by hand, from grape picking to bottling, with no external inputs. Castagna makes less than 2000 cases a year and often less than 600, and Julian only sells wine he likes. “In 2011 we didn’t sell anything; we made it but I didn’t like it,” he says.

Winery beginnings

Though Julian always intended Castagna to be sustainable and chemical-free, there were issues in the beginning.

“We came here in 1995, spent 18 months planting vines, and then after about two weeks, they were sick. People said I needed to spray them,” Julian tells us.

“I wasn’t about to lose the vines I had spent so long planting so I went out and bought this very expensive stuff. Then I read the label with its skull and crossbones and I thought, ‘I want to make a great wine, why destroy my plants with this?’ So, I got on a plane and went round the world and talked to anyone who would talk to me. The solution was quite simple. The moment I let the grass grow back, the pest [African black beetle] stopped eating the vines. I started learning, I tasted some great biodynamic wines and I was hooked.”

Certification

Though Castagna is certified biodynamic, Julian says it’s a frustrating process.

“No one really understands biodynamics,” he says.There’s no single certification body; rather, there’s 8-10 different organisations, and each one wants to be in control. Inspectors tick boxes instead of questioning and making suggestions. We ought to have something for normal people to understand.”

He cites the use of sulphur in winemaking as an example. “I don’t see sulphur as the devil so many other people do. We also only use a fraction. Sulphur does change the taste but once a wine gets above 25 degrees, which in Australia is often, without sulphur it’s a huge problem. So I don’t think it should be a criteria for biodynamics.”

Castagna Wines

 

On the farm

“We do everything by hand,” says Adam. “Every single grape is picked by hand.”

“Once you get it right, you just do the same thing year in, year out,” continues Julian. “The normal farming principles apply. Biodynamics is not a magic wand; if the land is rubbish, what comes off it will be rubbish too.”

Biodynamics involves sprinkling cow horns preparations, known by numbers 500-508, during particular phases of the moon, to draw energy from the earth.

“We do very little to our soil besides compost, and 500 and 501,” says Julian. “500 is manure from a lactating cow put into a cow horn and buried for 6 months. We take a small amount and put it out on the vineyard. It’s not fertiliser; it’s energy. That’s what makes biodynamics different to organics, it’s drawing in that energy.”

“501 is quartz crystal, crushed and pressed between two pieces of glass so it becomes as fine as talcum powder, and put into horns. I fill 100-150 cow horns at each preparation. It’s done during summer and 500 is during winter. Again, it’s buried and it creates energy.”

Castagna Wine

 

 

The wines

 As we gather around Julian to try the wines, he tells us about their three labels.

“We have Growers, from other wineries I’m helping to become biodynamic; Castagna, only made from our land and only when I like it; and Adam’s Rib, our fruit plus other Beechworth grapes.”

“I try to make wines which have the quality of Pinot Noir. Not that they should taste like Pinot Noir but they should have the quality of great Burgundy and that has to do with lightness and energy and spirit. And almost everything we make is a blend because I like blends,” he says.

Julian is also unconvinced by screw caps; Castagna wine is on cork.

“People like the theatre of corks,” he maintains. “Wine is not simply a technical thing but an emotional thing. I think that there will be no serious wines made in the world in the next 20-25 years that are not affected in some way by biodynamics.”

We leave Castagna biodynamic enthusiasts, laden with purchases. Nicki Friedli, the Highly Commended Young Waiter from Africola in Adelaide, agrees that it’s a growing trend. “Biodynamic wine is increasing around Adelaide,” she says. “It’s not pretentious; it’s just people going back to their roots.”

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Sam Christie: finding inspiration in the hospitality industry

by Dominic Rolfe

What does the word hospitality mean to you and how has it changed since you started?

Hospitality means taking care of your customers and making sure they’re having a great meal, are enjoying the experience and making sure they leave in a positive mindset. They are the basics of hospitality – you can go into a lot of depth, the quality of the wine, the food, the whole experience but from a front-of-house perspective, even if the food isn’t amazing, if you’re having a great time and you feel like you’re in safe hands, that’s great hospitality.

Did you have a mentor?

I’ve worked for a few people that I would consider mentors. I worked for Tony Pappas and the Bayswater Brasserie guys. Tony was great for me. And when I worked for Tetsuya, he taught me a lot about hard work and making sure that everything is the same every time, that consistency is what you’re aiming for.

What was the goal when you opened and is it different now?

When I started out, I always wanted to have my own restaurant and be my own boss. And when that happened, it was about constantly improving.

I’m quite motivated by my staff and I find by keeping them completely in the game and enjoying working, they really motivate me. I never linger in bed in the morning, I’m always pretty pumped to go to work.

 Do you have a piece of advice for young hospitality professionals starting out? 

My mantra is consistency. I tell chefs and waiters that you need to do it the same every time. If you’re going to change it, it needs to be better and you have to let me know!

Did you have a piece of advice that you’ve carried through?

And my advice is the same whether you’re in the kitchen or on the floor: enjoy your work and leave your baggage at the door.

Just really enjoy your work and don’t be scared to ask questions. You can’t guess a lot of things! And don’t make the same mistake twice.

 

Young Waiter & Young Chef National Finalists 2016

We’ve had the pleasure over the last few weeks to meet some wonderfully talented young waiters & chef’s who were selected to take part in national judging for Electrolux Australian Young Waiter & Young Chef 2016. It’s not all judging, there has been masterclasses, industry talks with the judges about hospitality as an industry & career and casual networking dinners. Each and every chef and waiter involved should be incredibly proud of themselves for their passion and commitment shown. After a few days of  judging, we are pleased to announce the National Finalist’s in each category.

 

2016 electrolux australian young waiter national finalists

Andrew Day AKIBA act
Dylan Labuschagne Stillwater/Black Cow Bistro tas
George Papaioannou Luxembourg Bar & Bistro vic
Morgan Golledge Blackbird Bar & Grill qld
Natasha Janetzki Blackbird Bar & Grill qld
Rory McCallum Supernormal vic

 

2016 electrolux australian young chef national finalists

Aaron Ward sixpenny nsw
Jordan Monkhouse Aria Brisbane qld
Mal Meiers Fatto Bar & Cantina vic
Nick Gannaway The Bridge Room nsw
Thiago Miranda Church Street Enoteca vic
Troy Crisante Bennelong Restaurant nsw
Zackary Furst IDES vic

 

 

2016 electrolux australian young restaurateur national finalists

Cameron Cansdell bombini nsw
Dave Parker San Telmo & Pastuso vic
Kelvin Shaw Altair Restaurant vic

 

 

Small Chef Group 002 Small Waiter Group Photos 008Follow their progress and for the announcement of the Australian Young Waiter; Young Chef & Young Restaurateur of the Year on the 08 August 2016

 

 

Electrolux Australian Young Chef state finalists announced

Firstly, we would like to acknowledge every chef who entered this year, followed by those that came to Sydney to cook and meet our judges over the last two days. It was an absolute pleasure to meet the finalists – all of whom have a wonderful outlook, are individually talented and passionately committed to their careers. The standard was incredibly high and exciting to see the breadth of talent from around the country.

After reviewing all of the dishes, meeting with all of the chefs to learn more about them, our judges have made their selections below. Click on their names to read and learn more about them!

2016 electrolux australian young chef state finalists

Aaron Ward Sixpenny nsw
Braden White The Apo qld
Cameron Jones Red Cabbage Food + Wine wa
Chris Howard The Freycinet Lodge tas
Jordan Monkhouse Aria Brisbane qld
Liz Edney One Penny Red nsw
Mal Meiers Fatto Bar & Cantina vic
Nick Gannaway The Bridge Room nsw
Phillip Roberts Eschalot Restaurant nsw
Shayne Mansfield The Long Apron qld
Thiago Miranda Church Street Enoteca vic
Troy Crisante Bennelong Restaurant nsw
Zackary Furst IDES vic

 

keeping it local, but not for long

by Lilani Goonesena

It is freezing in the dark morning on the shores of Port Phillip Bay, just off the Bass Strait south of Melbourne, Victoria. We are wrapped in so many layers it’s difficult to turn our heads or grip the sides of the charter boat that takes us out on the bay. We are following Ben Jenkins, a 22-year old local fisherman for his 5-generation family fishing business, Jenkins and Son.

We are joined on the boat by Johnathon Davey, the Executive Director of Seafood Industry Victoria, who explains how commercial net fishing operates in the bay.

“There are 43 commercial licenses in Port Phillip, 42 of which can use four different types of net fishing, as well as long line fishing, pots and traps. There’s one license solely for purse seine fishing which uses a net with an anchor, for small fish such as pilchers, sardines, whitebait and anchovies.”

Jenkins and Sons operate under a netting license. Every night, usually starting at 1am, they fish these waters. They finish at 5am and are at the market by 6am. They’re making an exception today for us and we watch as their boat makes a wide circle, trailing 160m of netting behind it. Then comes the slow process of winching it in again.

“The fish congregate in the sea grass,” Johnathon tells us. “The net drags along the bottom and cleans the moss off the grass without tearing it out.”

The bay covers almost 2,000 square kilometres and its varied species include tuna, flathead, whiting, southern garfish, flounder, red mullet, tommy ruff, pike, shark (flake), and salmon. There are also brown, green and black abalone, though along with lobster and crab, they are fished by recreational rather than commercial fishermen. There is, however, a flourishing hand dive scallop industry.

Jenkins & Sons

 

“Traditionally, there were scallop dredges in the bay,” explains Johnathon. “But the industry was closed in 1999. Then, in 2013, the government brought in a hand dive scallop license. In 2015, it allowed a 145 tonne catch. That’s only going to grow and there are already big supply deals with restaurants.”

The decommission of the “archaic” scallop industry was a vast environmental improvement but also paved the way for new, introduced species. The bay is now suffering from marine pests like the Japanese Undaria which can attach to any surface. The ballast waters from the hulls of international ships have also brought in exotic sea stars and Sabella worms. In 2014, there were an estimated 60 million Northern Pacific Sea Stars in the bay.

Sea urchin are another introduced species but one that are proving a commercial success with profitable export markets in China and Japan.

Johnathon says that the bay is cleaner now than it has been cleaner in 15-20 years, with fish stocks at record highs.

From the look of today’s catch this morning, it’s true. The morning sun is well in the sky by the time the net is winched in to the side of the boat. Ben Jenkins, clad in a long-sleeved wetsuit, has jumped into waist-deep, icy cold water to sort the fish by hand.

“The fish are sorted in the water so they’re not stressed,” explains Johnathon. “There’s almost zero by-catch because they’re released alive. The efficiency of net fishing, live fishing, that has to be the best.”

Matt Binney, the 2015 Highly Commended Young Chef, and sous chef at Merricote in Melbourne, agrees.

“I thought there would be more by-catch but the amount of fish they released was exceptional,” he says. “ The process, netting and gathering by hand, it’s such a small operation but they have so much passion for it. They can provide a sustainable, high quality and manageable product for restaurants.”

The fishermen are moving fast, holding each fish against a board to check its legal size before tossing it into the boat, or the bay again.

“Everything’s maintained live until they decide it’s legal size and of market value,” Johnathon tells us. “Then it goes into bins full of ice. The fish go straight to sleep in there, it’s like a hibernation. They are live until the buyer buys them. For some of the bigger fish, like tuna, they do the iki-jime [spiking] straight into the brain; this keeps the meat as red and fresh as possible.”

Fisheries Victoria monitor commercial fishing regularly, with daily logbooks on where fishing takes place, the catch, species, conditions, by-catch, and other statistics. This has to match the sales records at the market. As well, fishery compliance officers visit the bay.

The information also assists research into fish species and sustainability. Snapper, calamari and whiting, for example, have all been labelled sustainable.

In the wake of the Victorian government’s plan to close Port Phillip’s commercial netting in favour of recreational fishing by 2022, Johnathon worries that it will be harder to keep track of species. He also says that consumer choice and availability will suffer.

“I can only assume there will be more of a reliance on imports or other states,” Johnathon tells us. At the moment Australia imports 70% of our seafood; we could end up at 85% imported.”

 

 

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