Hilary McNevin, Author (of The Guide to Fish) and food writer takes us on the second part of her journey into looking at sustainability and seafood from a consumers perspective. This time we go behind the scenes at Clamms, Victoria's largest seafood supplier and get the industry's perspective on sustainability and what it all means and then we head over to the Albert Park Hotel to talk to Executive Chef Paul Wilson, who is a passionate advocate of sustainability and one of Australia's leading chefs - and you get some great cooking tips on seafood first hand.
Take the Clamms Seafood tour (from the ocean to the plate)
Next time you order the prawns or a tuna tartare at a Melbourne restaurant, chances are these men had a hand in bringing it to your table. The secret of their success? "They're reliable, they deliver to us twice a day. People like that are invaluable in the industry," say Karen Batson, chef at city restaurant Cookie. "If we've had a big lunch and we've sold out of our barramundi, you ring up they go. "Yep, we'll get you more." Clamms is easily Melbourne's largest supplier of fish to restaurants with more than 350 customers including many of the stars of this year's Age good Food Guide such as Cutler & Co, Vue de Monde, Gingerboy, Longrain and Circa, the Prince ...
We started up in March 1988, in Commercial Road, Prahran outside Prahran Market. It was a good start which gave us the opportunity to move to Acland Street St Kilda. That is where the business grew to become the biggest wholesaler in seafood. In St Kilda we began to establish a reputation for having quality seafood and service but we were restricted from expanding due to the fact that the premises were very small. We then moved to a large factory in 2004 in Yarraville which was built specifically for our growing needs.
Con Andronis formed Clamms Fast Fish in 1988 with a fish and chips retail outlet opened in Acland St, St Kilda in 1990. With the business also focussing on wholesale, Clamms Seafood, as it is now known, has continued to service many of Melbourne's best restaurants and hotels.
The awards were established in 1993 with the latest inductees joining the 70 other legends who range from master winemakers and cheese makers, food suppliers, chefs and restaurateurs to food industry entrepreneurs and food and wine writers, educators and promoters.
Yarra Valley Caviar Promo