The cookbook features Pacific Reef tiger prawns, Yumbah abalone and Clean Seas’ Spencer Gulf kingfish.
The free cookbook, features recipes from renowned Australian chefs: Mark Olive, Courtney Roulston, John McFadden, Analiese Gregory, Larissa Dominello, Guy Turland and Manu Feildel.
“The Aussie coastline has a long history of aquaculture, with the Budj Bim Cultural Landscape in western Victoria being one of the world's oldest known aquaculture sites. First Nations people cultivated eels in this location over 6,000 years ago, and we recognise and honour the traditional custodians of the land who have taught us the importance of caring for the environment,” said ASC Australian head, Duncan Leadbitter, in a press release.
“That’s why we’re thrilled to have Mark Olive as our ambassador for this year. As a Bundjalung man, Mark embodies the principles of sustainability and shares our passion for protecting the oceans and our planet. His use of native ingredients reconnects us to the land and its values, making him the perfect fit for our mission.”
“Living sustainably is at the very heart of traditional Aboriginal practices, and for thousands of years Indigenous communities across Australia have relied on our oceans, rivers and streams for survival. Now, it’s up to each of us - through the choices we make when we’re shopping for seafood - to ensure these incredible living ecosystems survive and thrive for generations to come,” said Olive.
The cookbook features three of the world's most sought-after Australian-farmed seafood: Pacific Reef tiger prawns, Yumbah abalone and Clean Seas’ Spencer Gulf kingfish.
Pacific Reef produces sustainably farmed black tiger prawns using world-leading technology with zero net impact on surrounding oceans and waterways.
Yumbah’s abalone farms take advantage of nutrient-rich waters produced by the natural Bonney Upwelling, and the farms are designed to mimic the natural cycle of the ocean. Clean Seas’ broodstock is bred from fish originally sourced from the waters near its farms, making them the ideal location to raise yellowtail kingfish.
The recipes in the cookbook include:
- Lemon myrtle prawn linguine quick and easy by Mark Olive
- Black tiger prawns with polenta and smoked paprika by Analiese Gregory
- Air fried katafi black tiger prawns by Larissa Dominello
- Sashimi style abalone with samphire, ginger and sesame by John McFadden
- Salt & pepper abalone by Guy Turland
- Spencer Gulf kingfish with harissa butter, spinach and yoghurt by Courtney Roulston
- Kingfish in cream sauce by Mark Olive
- Kingfish ceviche with sweet potatoes and leche de tigre by Manu Feildel
“ASC-certified seafood is farmed with care, with the future in mind. ASC sets the highest standards in the industry, covering hundreds of requirements that include water quality, animal welfare and fair treatment and pay of workers. When you choose seafood with the ASC label, you can be sure that it can be traced back to a responsible aquaculture farm, and you’re also rewarding responsible farmers by purchasing their products,” said Leadbitter.
Yumbah CEO, David Wood, said: “Responsible farming is at the core of everything we do at Yumbah, and we recognise that it's not just about producing high-quality seafood, but also about protecting our environment and supporting our communities. From our products and people to our processes and places, we take a holistic approach to ensure the highest standards of care across all aspects of our business.”
“The ASC certification is a challenging and rigorous standard that we are proud to have achieved, as it holds us accountable and ensures that we are 'walking the walk' in terms of sustainability. We are committed to continuing to improve and innovate in our farming practices, and to providing delicious and responsible seafood to our customers," he said.
