This week I’ll be heading to Port Lincoln on the Eyre Peninsula in South Australia together with a number of Sydney chefs visiting a wide range of seafood producers in the region. The trip is being co-ordinated by the Eyre Regional Development Board, and each seafood producer has the opportunity to invite a couple of chef. My invitation was from Brendan Guidera from Pristine Oysters from Coffin Bay which produces some of Australia’s best oysters.

Some of the chefs who will be attending are Lucas Van Agten from Star City Casino, James Kidman from Otto Ristorante, Greg Doyle from The Pier Restaurant, Matt Moran from Aria Restaurant, Sean Moran from Sean’s Panaroma, Jacob Browne from Tabou Restaurant, Jeff Turnbull from Aqua Dining, Logan Campbell from Lucio’s Italian Restaurant, Robert Hodginson from Bayswater Brasserie, Peter Gilmour from Quay Restaurant and Steve Krasicki from Restaurant Balzac.

During the three days in Port Lincoln on the Eyre Peninsula, some of the tours we shall be doing include;

Oyster Farm and Processing
Visit Pristine Oysters and Mar-Shell Aquaculture on a 20 minute drive to Coffin Bay, a town small in size but its reputation for quality oysters is huge. The oyster punt will transport participants to the oyster leases (watch out for our regular dolphin visitors) and learn about the farming practises and sample the freshest oysters direct from the lease. The tour will also include a visit to the processing sheds of the oyster growers.

Prawn Tour
Hosted by the Spencer Gulf and West Coast Prawn Fishermen’s Association, participants will tour a prawn trawler and gain an understanding of the industry, environmental practises, product and lifestyle on the trawler. Located in the largest commercial fishing fleet in the Southern Hemisphere, Lincoln Cove Marina, the tour also includes a product presentation and product tastings.

Fish Processing Factory
Hosted by Craig McCathie and Sandy Harder from Port Lincoln Fresh Fish Company, Port Lincoln’s leading multi-species fish processing factory. Staff will conduct filleting demonstrations with Eyre Peninsula’s diverse range of products. The tour will include a variety of value added product tastings including smoked fish and marinated calamari, octopus and scallops.

Mussel Farm and Processing
Join Andrew Puglisi from Kinkawooka on the waters of Boston Bay and gain an insight in the farming process of Port Lincoln’s largest mussel farm. The tour will outline the life cycle of mussels and farming methods before returning to Australia’s only mussel processing factory. The tour will conclude with a detailed product presentation targeting the retail and food service sectors.

Kingfish Farm
The Stehr Group will transport participants through the pristine waters of Boston Bay to the Yellowtail Kingfish farms off Port Lincoln. Australia’s largest producers of kingfish, the tour will highlight feeding procedures, lifecycle, environmental practises and a product demonstration.

I would like to thank Brendan Guidera from Pristine Oysters and Colin Freeman from The Eyre Regional Development Board for organising the trip.