A masterclass in sustainability, technique and seafood preparation. Featuring top chefs, Industry leaders and producers.
An immersive culinary event bringing together leading chefs, fishermen and producers to showcase the exceptional seafood, knowledge and craftsmanship of the NSW South Coast.
As Australia’s appetite for provenance and sustainable seafood continues to grow, the NSW South Coast will take centre stage this July with a unique culinary event celebrating the region’s extraordinary ocean-to-plate story. Hosted at the picturesque Worrowing Estate near Jervis Bay, the evening will bring together leading chefs, fishermen and producers for an immersive experience highlighting the remarkable seafood harvested from the waters just beyond the region’s shoreline.
From Southern Bluefin tuna and blue mackerel to premium sea urchin, wild abalone, turban snails and Sydney rock oysters, the waters along the South Coast produce some of Australia’s most prized seafood. Harvested by passionate local fishermen and divers who know these waters intimately, the region’s catch has become increasingly sought after by leading chefs and restaurants across the country.
The event will feature guest chefs Alex Prichard, formerly of Icebergs Dining Room and Bar, now Owner and Culinary Director of Sara Dining in Berry, Sean McCarthy of Season and Savour, and Jono Hall of Salted Butter, who will collaborate on a seafood-focused menu designed to showcase the purity and quality of South Coast produce. Together, the chefs will transform the region’s exceptional catch into a refined dining experience celebrating both the seafood itself and the people behind it.
At the heart of the evening are the fishermen and divers whose dedication brings some of Australia’s most sought-after seafood to the table. Guests will hear directly from Craig Lukey of Southeast Seafoods, Paul Lavalle of South Seas Tuna, Jaime Newman of Sydney Urchins, and Jase Finlay of Moonlight Oysters, who will share insight into their craft, the waters they work, and the unique marine environment that makes the South Coast one of Australia’s most remarkable seafood regions.
A highlight of the afternoon will be a live tuna breakdown and fish butchery demonstration led by Bosley McGee, former manager of Josh Niland’s Fish Butchery. The demonstration will offer guests a rare opportunity to witness the precision and respect required to break down premium seafood, while also sharing practical knowledge around selecting fresh fish, storing seafood correctly, and managing a catch from the moment it leaves the water through to preparation in the kitchen.
The experience will be complemented by a carefully curated beverage program featuring the team from Henry Clive, alongside Jaime Clark of Joval Wines, who will guide guests through thoughtful wine pairings designed to elevate the natural flavours of the seafood.