Latest news with #Victorian-grown
Sydney Morning Herald
10-08-2025
- Business
- Sydney Morning Herald
Victorian shellfish farmers mussel into more water in Port Phillip Bay
Wiffen started mussel farming on three hectares of water in 1986 and now farms about 200 hectares together with his son Shane. He said his operation harvests an average of 20 tonnes of mussels a week with the shellfish growing on ropes stretching a total of 300 kilometres. Wiffen said the reputation of mussels from Portarlington, where his business is based, was growing steadily. 'Portarlington mussels are now known around Australia and some parts of the world.' He is also using some of the new water allocation to grow native angasi oysters, which were all but dredged out of existence in Victoria during the 1800s and early 1900s. Wiffen described angasi oysters as more flavoursome, firm and less creamy than other varieties. 'They've got more substance to them,' he said. 'They've got more of a lingering flavour.' Victorian-grown mussels are exported to markets across Asia, including Singapore, Malaysia, Thailand, Japan and the Philippines, as well as to the Maldives. State government officials believe the expanded farming area will help that export industry grow. Minister for Outdoor Recreation Steve Dimopoulos said Port Phillip's blue mussels were among the best in the world. 'Mussels are healthy, versatile and can be packaged in a variety of ways,' he said. 'That means you can pick them up at supermarket delis or your local fishmonger, and they remain fresh, delicious and affordable for Victorian families.' Seafood Industry Australia chief executive Veronica Papacosta described oyster and mussel farming as 'regenerative aquaculture' that benefited the marine environment. She said Victoria's seafood market could increase tourism particularly among visitors who wanted to feast on fresh produce by the water. Port Phillip Bay ecology expert John Ford said historic oyster and scallop dredging had destroyed much of Port Phillip Bay's hard surfaces beneath the water, resulting in vast quantities of silt on the sea floor. 'It's a very changed environment and will require human intervention to get anywhere near where it used to be,' he said. Ford said mussels and oysters acted as cleaners in the marine environment, helping to filter out nutrients introduced by humans into the water.
The Age
10-08-2025
- Business
- The Age
Shellfish farming to be expanded in Port Phillip Bay in Victoria
Wiffen started mussel farming on three hectares of water in 1986 and now farms about 200 hectares together with his son Shane. He said his operation harvests an average of 20 tonnes of mussels a week with the shellfish growing on ropes stretching a total of 300 kilometres. Wiffen said the reputation of mussels from Portarlington, where his business is based, was growing steadily. 'Portarlington mussels are now known around Australia and some parts of the world.' Angasi oysters which Lance and Shane Wiffen are now growing. Credit: Jason South He is also using some of the new water allocation to grow native angasi oysters, which were all but dredged out of existence in Victoria during the 1800s and early 1900s. Wiffen described angasi oysters as more flavoursome, firm and less creamy than other varieties. 'They've got more substance to them,' he said. 'They've got more of a lingering flavour.' Victorian-grown mussels are exported to markets across Asia, including Singapore, Malaysia, Thailand, Japan and the Philippines, as well as to the Maldives. State government officials believe the expanded farming area will help that export industry grow. A worker with a fresh mussel haul. Credit: Jason South Minister for Outdoor Recreation Steve Dimopoulos said Port Phillip's blue mussels were among the best in the world. 'Mussels are healthy, versatile and can be packaged in a variety of ways,' he said. 'That means you can pick them up at supermarket delis or your local fishmonger, and they remain fresh, delicious and affordable for Victorian families.' Seafood Industry Australia chief executive Veronica Papacosta described oyster and mussel farming as 'regenerative aquaculture' that benefited the marine environment. She said Victoria's seafood market could increase tourism particularly among visitors who wanted to feast on fresh produce by the water. Port Phillip Bay ecology expert John Ford said historic oyster and scallop dredging had destroyed much of Port Phillip Bay's hard surfaces beneath the water, resulting in vast quantities of silt on the sea floor. Catch of the day: the state government wants to expand Victoria's mussel industry by allocating new areas of water for farmers. Credit: Jason South 'It's a very changed environment and will require human intervention to get anywhere near where it used to be,' he said. Ford said mussels and oysters acted as cleaners in the marine environment, helping to filter out nutrients introduced by humans into the water. 'Having more mussels and angasi oysters in the bay is increasing the number of species that are native and were present in much higher numbers in the past.' Start the day with a summary of the day's most important and interesting stories, analysis and insights. Sign up for our Morning Edition newsletter.
Sydney Morning Herald
21-07-2025
- Sydney Morning Herald
South Melbourne's latest dining addition serves dishes you'd find in Greece
Previous SlideNext Slide Greek$$$$ At South Melbourne restaurant Aegli, run by chef Ioannis Kasidokostas (Sowl) and his wife Maria Tsilfoglou, traditional Greek recipes are a jumping-off point for dishes that'll make you say, 'what is this?'. Kasidokostas grew up in Athens, cutting his teeth at Michelin-starred fine diners including the longstanding Spondif. Magiritsa is a lamb offal soup usually eaten at Easter time, which the chef has remixed with 'offal of the land' – mushrooms. He combines the best Victorian-grown varieties he can find with truffles from Meteora, a mountainous part of Greece. Another soup he's riffing on is youvarlakia, traditionally bobbing with meatballs made of beef or pork. His seafood spin currently features Corner Inlet snapper minced in-house, rolled into orbs and slowly poached in a rich fish stock. Extra care and consideration are given to staples such as bread and cheese. Slow-proved spelt rolls arrive warm, while house-made anthotyro cheese is double-baked to order and served with a relish of sour cherry and capers. Familiar Greek favourites also dot the menu, from taramasalata to brined and slow-roasted lamb shoulder accompanied by house-made tzatziki.
The Age
21-07-2025
- The Age
South Melbourne's latest dining addition serves dishes you'd find in Greece
Previous SlideNext Slide Greek$$$$ At South Melbourne restaurant Aegli, run by chef Ioannis Kasidokostas (Sowl) and his wife Maria Tsilfoglou, traditional Greek recipes are a jumping-off point for dishes that'll make you say, 'what is this?'. Kasidokostas grew up in Athens, cutting his teeth at Michelin-starred fine diners including the longstanding Spondif. Magiritsa is a lamb offal soup usually eaten at Easter time, which the chef has remixed with 'offal of the land' – mushrooms. He combines the best Victorian-grown varieties he can find with truffles from Meteora, a mountainous part of Greece. Another soup he's riffing on is youvarlakia, traditionally bobbing with meatballs made of beef or pork. His seafood spin currently features Corner Inlet snapper minced in-house, rolled into orbs and slowly poached in a rich fish stock. Extra care and consideration are given to staples such as bread and cheese. Slow-proved spelt rolls arrive warm, while house-made anthotyro cheese is double-baked to order and served with a relish of sour cherry and capers. Familiar Greek favourites also dot the menu, from taramasalata to brined and slow-roasted lamb shoulder accompanied by house-made tzatziki.
