Harvest Schedule 26-04-25
Weekly Harvest Update and Delivery Schedule
Holiday Closures: Gone…not fishing?
Holiday Closures
Saving the water: Luke Anedda’s quest to protect his inlets future
In the tranquil waters of Corner Inlet, where the southern-most tip of mainland Australia kisses the sea, a tradition of sustainable fishing weaves through the lives of those who call this place home.
The power of story and the rise of Harvest-to-Plate
The early morning tranquility at O.MY Restaurant in Beaconsfield marks the start of a day where the team surveys what the farm and their network of harvesters have provided.
A brief lesson in traceability by HarvestStack co-founder Sascha Rust
This experience cemented at least for me, that something needs to change. But why should traceability matter for you? It's not just about ensuring food safety and quality but fundamentally about redefining the integrity of our food systems, and just being honest and proud about what you are serving or eating.
Harvester: Noojee Alpine Trout & Andrew Baterilo, a next generation trout farmer
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.
Harvester: Long Jetty Seafood, a harmony of fishing and conservation
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.
Harvester: Mainstream Aquaculture, quality and positive impact at scale
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.
Harvester: Gazander Oysters, farming with purpose
Steven and Carly's story is a testament to the power of small-scale, independent farming. Their model of grassroots impact, grounded in sustainability and community, offers a blueprint that could be replicated and scaled to create positive change far beyond Coffin Bay.
Harvester: Game Meats of Tasmania, an island maverick
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.
Harvester: Chris Bolton, THE reef guardian
Chris Bolton’s life has been intertwined with the waters of the Great Barrier Reef for as long as he can remember. Operating a family-owned business in this iconic environment, Chris has dedicated his career to providing the finest wild-caught reef fish while ensuring the preservation of the reef's fragile ecosystem.
Harvester: Chooks at the Rooke & Xavier Prime, refusing the status quo
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.
Harvester: Advanced Mussel Supply, the Port Arlington pioneers
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."
Harvester: Danny Kent & a lifetime fishing Port Phillip Bay
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.
