Various Eyre Peninsula locations
The World Food Exchange delegates flew from Adelaide to Port Lincoln, on the Eyre Peninsula - 'Australia's Seafood Frontier' where they experienced a taste of the lifestyle and behind the scenes workings in the world-class, ecologically sustainable seafood and aquaculture industry of the Eyre Peninsula. The experience included:
Clean Seas - Clean Seas Tuna Limited is an innovative state-of-the-art South Australian aquaculture enterprise, with strong links into the Tuna Fishing and fish farming industries. Clean Seas' operations are situated in Port Lincoln, Fitzgerald Bay, Port Augusta and Arno Bay where the main onshore complex operates on a 400 hectare site. While viewing the Kingfish hatchery, delegates learned about exciting new technology which will allow major advances in 'traceability' of seafood sources and how Clean Seas plan to grow their sustainable aquaculture food products to become a leading brand in the world from Clean Seas managing director, Marcus Stehr.
Coffin Bay Oyster Farm - The Coffin Bay Oyster Farm is owned and operated by Lester & Julianne Marshall, covers 16h (40 acres) and produces 300 tonnes of oysters annually. Time at the Coffin Bay Oyster Farm included an explanation of the processing aspects of the Farm's products and short water based experience on one of the closer oyster leases in Coffin Bay where delegates sampled oysters fresh from the source.
Adventure Bay Charters - Delegates learned about the multimillion dollar tuna industry on their way out to Boston Bay to experience the thrill of feeding one of the ocean's fastest fish. Whilst soem delegates chose to check out the touch pool , others slipped in for a swim and got up close to these beautiful creatures. On the way back to port, they sampled some of the freshest sashimi possible.
Regional Showcase Dinner - Eyre Peninsula
Boston Bay Wines, Port Lincoln
With 20 years of creating culinary brilliance under his belt, Tony Ford began his chef's apprenticeship in Port Lincoln and after venturing afar, has come full circle, answering his family's call to return to the magnificence of Boston Bay. Along the way, he's worked alongside South Australia's culinary queen, Maggie Beer, established Saltram Winery's Restaurant in the Barossa, and his own Barossa cafe.
Tony is especially passionate and continually inspired by the freshness and spectacular variety of seafood and produce at Port Lincoln's doorstep. Combined with a family who pioneered Port Lincoln viticulture, produce some of the region's best wines and are leaders in sustainable abalone diving industry, makes for an exciting blend of regional passion and experience in creating exceptional menus. The World Food Exchange was proud to have Tony Ford and Boston Bay Wines present the Eyre Peninsula Regional Showcase Dinner.
Regional Workshop - Eyre Peninsula
Port Lincoln Hotel
In this workshop an expert panel examined world's best practice in culinary tourism and address topics such as: "Culinary Tourism - what's the game and how do we rate?", "How does it work?", "What's our target market?" and "What's in it for me?" After hearing from the panel, delegates were given the opportunity to discuss the strengths, weaknesses and opportunities for high-yielding culinary tourism in the Eyre Peninsula, leaving the workshop with an increased understanding of culinary tourism and how they can benefit from this growing market.
Read the full outline of the Eyre Peninsula regional workshop here.
Download the speaker presentations below:
The local perspective - Stacey Fallon, Industry Development Officer, Eyre Regional Development Board
Investing in hospitality in regional SA - Peter Hurley, Managing Director, Hurley Group
