In Corner Inlet, Victoria’s last bay fishery, fourth-gen fisher Luke Anedda shows that sustainability and quality can go hand in hand—among seagrass beds and salt marshes beneath Wilson’s Promontory, a quiet, generational shift is taking place.

In Corner Inlet, Victoria’s last bay fishery, fourth-gen fisher Luke Anedda shows that sustainability and quality can go hand in hand—among seagrass beds and salt marshes beneath Wilson’s Promontory, a quiet, generational shift is taking place.

In Corner Inlet, Victoria’s last bay fishery, fourth-gen fisher Luke Anedda shows that sustainability and quality can go hand in hand—among seagrass beds and salt marshes beneath Wilson’s Promontory, a quiet, generational shift is taking place.

In Corner Inlet, Victoria’s last bay fishery, fourth-gen fisher Luke Anedda shows that sustainability and quality can go hand in hand—among seagrass beds and salt marshes beneath Wilson’s Promontory, a quiet, generational shift is taking place.

In Corner Inlet, Victoria’s last bay fishery, fourth-gen fisher Luke Anedda shows that sustainability and quality can go hand in hand—among seagrass beds and salt marshes beneath Wilson’s Promontory, a quiet, generational shift is taking place.

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Today, under Andrew’s careful management, the farm stocks about 140 tonnes of trout, with low stocking densities to ensure minimal stress and high-quality fish.

Luke Anedda is a fourth-generation fisher from Corner Inlet, Victoria, whose life has been deeply intertwined with the rhythms of the sea. Growing up fishing around Flinders Island and the West Coast of Tasmania, Luke’s childhood was a masterclass in the family trade, taught by the waters he navigated and the family who guided him.

Dr. Paul Harrison and Matthew Mangan's journey with Infinity Blue Barramundi is a remarkable blend of passion, innovation, and a deep commitment to sustainability. United under the MainStream Aquaculture brand, their shared vision has led to the creation of one of the most advanced and environmentally responsible aquaculture farms in the world.

Their mission was clear: to breathe new life into the abandoned Lackrana abattoir and restore the island’s tradition of harvesting and processing wild Bennett’s Wallaby.

Xavier Prime’s journey into the poultry industry is rooted in his childhood on his family farm, where he first discovered a love for chickens by showing Anconas at agricultural shows. His early years were spent delivering eggs for his father's refrigeration courier business, but it wasn’t until a chance encounter with a Kelpie named Turbo in Darwin that Xavier’s dream of owning his own farm truly took flight. This dream became reality with the creation of Chooks At The Rooke.

Tracy and Peter Bold's journey into sustainable seafood farming began over 30 years ago with the founding of Advanced Mussel Supply. This family-owned business in Port Phillip Bay has grown significantly under their stewardship, expanding to three 16-hectare sites and earning accolades like the Australian Food Award for "Best in Class 2018."

Supporting local, small-scale sustainable fishers like Danny and Heath Kent is essential to preserving both the quality of our seafood and the traditions that keep our communities connected to the ocean.