More than 1400 seafood meals served at Tasting Australia.

More than 1400 serves of Eyre Peninsula’s local seafood were served from the Eyre Peninsula stand at Tasting Australia last weekend. The event, now the largest food and wine event in South Australia, saw tens of thousands of culinary enthusiasts through the gates keen to sample some of South Australia’s finest food and wine offerings.  
The Eyre Peninsula menu focused on the region's quality local seafood and consisted of BBQ Spencer Gulf King Prawns, marinated local Blue Mussels, Sashimi Southern Blue Fin Tuna and Pacific Oysters from Cowell, all prepared by local chefs Kris Bunder from Del Gironos and Dave Pedro from the Port Lincoln Hotel.  In total more than 200kg of Blue Mussels, 190 Dozen Oysters, 84kg King Prawns and 60kg of Southern Blue Fin Tuna was prepared over the four days.

The Eyre Peninsula stand was an initiative of Regional Development Australia Whyalla and Eyre Peninsula’s – Brand Eyre Peninsula program and supported by the Department of Primary Industries and Regions SA Regional Development Fund, the stand attracted thousands of patrons keen to taste the fresh produce and learn more about the region.
The inaugural Town Square event, located in Victoria Square in the heart of Adelaide, provided four days of promotion for the Eyre Peninsula and was deemed as one of the most successful events the region has attended. 

“The event was highly successful in raising awareness of our seafood and sustainable fishing practices.  Visitors to the stand were also very keen to find out more about our region and how they can travel here. It was a great way to reach out to the Adelaide market and entice them to travel to Eyre Peninsula.  We welcome the recent announcement that this event will run annually from 2016 ” said Mr Brad Riddle, Tourism Development Manager for RDAWEP.

“The region also attracted a large media contingent including various television, radio and social media as well as a number of high profile chefs who were keen to find out more about accessing our region's quality seafood produce.  It was also very pleasing to see our seafood produce used by a number of other chefs at the event ”said Mr Riddle.
“RDAWEP would like to take this opportunity to thank the local business who supported this event through the supply of produce including Boston Bay Mussels, Kinkawooka Shellfish, Turners Oysters, The Fresh Fish Place, Sams Sea Farm, Aussea Seafood and Olssons Pacific Sea Salt ” said Mr Riddle.

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