Considering a third of the world’s fisheries have now been exploited beyond sustainable limits**, the event forms part of a growing movement for young chefs and consumers to combat the impact climate change and overfishing has on the ocean environment, highlighted during Sustainable Seafood Week (9-15 March).
In the two back-to-back headline sessions: Saint Peter and Fish Butchery’s, Josh Niland, will demonstrate how to get the most from nose to fin cooking whilst ex Franklin and Quay chef, Analiese Gregory, will share rare insight and passion for preparing sustainable seafood.
Famed for his ‘fin-to-tail’ approach, Niland will showcase his signature creativity that exploded on to Sydney’s dining scene (those seafood sausages!), and Gregory will create a unique dish inspired by her love of diving for wild sea life and foraged produce of Tasmania.
Guests will also have the opportunity to taste a range of MSC blue fish tick certified wild seafood, which may include wild lobster, prawns, blue swimmer crab, octopus, sardine, toothfish and pipis (a full menu will be released before the date).
Josh Niland said as a restauranteur and business owner, he believes both chefs and diners have a responsibility of care for our oceans: “We can make real and momentous change through our dining decisions for the future of our marine life. I’m looking forward to showing guests our approach and finding out about further initiatives and updates on responsible sourcing.”
Analiese Gregory said that her experience spearfishing, diving and foraging for wild produce and seafood in Tasmania has imparted a ‘deep respect’ for the ocean environment: “It’s incredibly important to look after our natural environment now for the future of our industry and natural marine ecosystems. Initiatives like Sustainable Seafood Week are a powerful reminder for all of us to take responsibility to ensure our food is ethically and sustainably sourced.”
The event closes off Sustainable Seafood Week (9-15 March) by Marine Stewardship Council, a non-profit organisation that is on a mission to end overfishing and ensure we have seafood forever with the blue fish tick sustainable certification program.
Event details:
Tickets: www.bit.ly/generation-seafood
Date: Sunday, 15 March 2020
Time: 5pm-7pm AEST
Ticket price: $49 – tickets are valued $150 including a free goodie bag
Location: Sydney Seafood School, Pyrmont
What’s included:
- Drink on arrival
- Two masterclass sessions with Josh Niland and Analiese Gregory
- Q&A session with the chefs
- Six wild seafood tastings
- Meet and greet with Josh Niland and Analiese Gregory
- Matching wine and beer
**Last year’s State of the World’s Fisheries and Aquaculture report from the United Nations Food and Agriculture Organization (FAO) laid bare the urgency of the issue. A third of the world’s fisheries have now been exploited beyond sustainable limits – up from a tenth in 1974.