From Ocean to Plate: Celebrating South Coast Seafood at Worrowing Jervis Bay
The NSW South Coast is becoming increasingly recognised for its exceptional local produce, fresh seafood and growing food and wine scene. This July, Worrowing Jervis Bay brought all three together for From Ocean to Plate: Chefs & Fishermen Unite to Celebrate South Coast Seafood, a unique Jervis Bay food event celebrating the people, produce and stories behind some of the region’s finest seafood.
Set within the natural surroundings of the Melaleuca Gallery at Worrowing Jervis Bay, the event brought together leading chefs, local fishermen, seafood producers and food lovers for an immersive experience exploring the journey of seafood from the ocean to the plate. It was more than a long lunch or dinner. It was a celebration of South Coast NSW seafood, sustainable fishing, local produce and the people who make our region such an exciting food destination.
Celebrating South Coast NSW seafood.
The waters surrounding Jervis Bay and the NSW South Coast are home to an incredible variety of seafood, including oysters, tuna, mackerel, abalone, sea urchin and turban snails. For From Ocean to Plate, these exceptional local ingredients took centre stage. The event provided guests with an opportunity to discover where their food comes from and meet the people responsible for bringing it from the ocean to the kitchen.
Local seafood professionals including Craig Lukey of Southeast Seafoods, Paul Lavalle of South Seas Tuna, Jaime Newman of Sydney Urchins and Jase Finlay of Moonlight Oysters shared their knowledge and experience, giving guests a fascinating insight into the South Coast seafood industry and the importance of responsible and sustainable practices. For anyone interested in local food in Jervis Bay, it was a rare opportunity to go beyond the menu and understand the people and places behind the produce.
From the ocean to the kitchen
One of the highlights of the event was a live tuna breakdown and fish butchery demonstration led by Bosley McGee, former manager of Josh Niland’s Fish Butchery. The demonstration showcased the skill, precision and knowledge involved in preparing premium seafood and highlighted the importance of using as much of the fish as possible. Guests learnt about fish selection, preparation, storage and butchery, while gaining a greater appreciation for the work that goes into preparing fresh seafood before it reaches a restaurant or dining table. It was a hands-on reminder that sustainable seafood is not simply about where a fish is caught. It is also about how it is handled, prepared and respected.
South Coast chefs showcase local produce
The event brought together talented chefs, Jono Hall of Salted Butter & Sean McCarthy of Season & Savour. Together, they created a menu designed to showcase the quality of South Coast produce, with locally sourced seafood at the heart of the experience. Rather than masking the natural qualities of the ingredients, the menu celebrated freshness, simplicity and thoughtful preparation. This is what makes the South Coast such an exciting food destination. From the waters of Jervis Bay to the surrounding farms, vineyards and producers, there is an abundance of exceptional produce right on our doorstep. For visitors looking for Jervis Bay food experiences, the event offered a taste of the region through the people who know it best.
Food, wine and the Jervis Bay landscape
The experience continued with carefully selected wines and beverages from Henry Clive and Joval Wines, complementing the seafood-focused menu. Good food has a way of connecting people to a place, and the setting at Worrowing made the experience even more memorable. Located in the heart of Jervis Bay, Worrowing is surrounded by the natural beauty of the South Coast — from native bushland and open paddocks to the beaches, waterways and coastal landscapes that make this part of NSW so special. Hosting an event celebrating local seafood and regional produce was a natural fit for Worrowing.
Why local and sustainable Seafood matters
Knowing where our food comes from has never been more important. Across Australia, diners are increasingly interested in sustainable seafood, local produce and food provenance. They want to know who caught their fish, where it was produced and how it made its way onto their plate. From Ocean to Plate created that connection. Guests were able to meet fishermen and producers, learn about the seafood industry, watch a professional fish butchery demonstration and then enjoy the same ingredients prepared by talented South Coast chefs. It transformed dinner into an experience, one that connected the plate back to the ocean.
Discover the South Coast food scene
The NSW South Coast has no shortage of incredible local produce, and events like From Ocean to Plate are helping shine a light on the region’s emerging culinary reputation. From Jervis Bay seafood and oysters to regional restaurants, wineries, farms and artisan producers, there is an increasingly diverse food scene to discover. For visitors planning a trip to Jervis Bay, exploring the local food and wine scene is a wonderful way to experience the region beyond its beaches and natural attractions. And for locals, events like this provide an opportunity to celebrate the incredible produce and talented people right here on the South Coast.
From Ocean to Plate at Worrowing
From Ocean to Plate was ultimately a celebration of connection between the ocean and the plate, fishermen and chefs, producers and diners, and the South Coast and the people who call it home. It was a celebration of local seafood, sustainable practices, talented chefs and the incredible produce of the NSW South Coast. Most importantly, it was a reminder that some of the best food experiences can be found close to home.
At Worrowing Jervis Bay, we’re proud to provide a setting where food, nature, community and memorable experiences can come together. From the fishermen heading out onto the water, to the chefs preparing the catch, to the guests gathered around the table, this was the story of South Coast seafood, told from ocean to plate.
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