Best Ethical Seafood Cooked by Best Tasmanian Chefs

MEDIA RELEASE: 27 April 2012

Best Ethical Seafood Cooked by Best Tasmanian Chefs
At Nowhere Else on Earth Dinner

Kylie Kwong will lead a team of Tasmania’s best chefs to showcase an exquisite and sustainable seafood dinner at MONA on Friday 25th May to support sustainable seafood and promote Tasmania’s unique marine life.

The Nowhere Else on Earth Dinner was launched in Hobart today with a meal prepared by Philippe Leban, Head Chef, The Source Restaurant at MONA with ike jime fish provided by Mark Eather, renowned sustainable fisherman, to demonstrate what will be on offer.

The Nowhere Else on Earth Dinner is set to be one of Tasmania’s best degustation events of the year, featuring Australia’s passionate and inspiring celebrity chef, Kylie Kwong, and local chefs: Michelin-starred Philippe Leban of The Source Restaurant at MONA, Luke Burgess of exciting new restaurant Garagistes and Sidecar bar, and acclaimed head chef David Moyle of The Stackings at Peppermint Bay.

The event will be compered by ex-violent Femmes bass player and MONA FOMA curator Brian Ritchie, who will also join QooQaburra Quintet to entertain the diners, while local wines will be matched to each course featuring sustainably caught ike jime seafood supplied by “Fisherman to the Stars” Mark Eather.

“My fish goes to some of the best restaurants in Europe, USA, Japan, Sydney and Hobart, because it’s high in quality, low in impact. Instead of despicably dragging a trawl net or long lining with thousands of hooks which kills large numbers of marine life unnecessarily, I use no more than 5 species specific hooks per line and kill the fish quickly and humanely. This is how we should value add our marine life, because the true cost of cheap fish to our planet is devastating,” said fisherman Mark Eather.

“One of the most important elements of preparing exquisite food is how the ingredients are grown and caught. With seafood, it is now well known that the number of fish in our seas has declined enormously and it’s important that as chefs, we prioritise food that is sustainably sourced and supports local communities,” said The Source Restaurant Head Chef Philippe Leban.

“Around ninety per cent of Tasmania’s marine life is limited to this region and found nowhere else on earth. We have a remarkable number of unique species, rare ecosystems and pristine underwater wilderness areas that rival our World Heritage-listed lands. However, just one per cent of our marine environment is protected compared to forty per cent of our land. The Nowhere Else on Earth Dinner will raise funds to help better conserve these magnificent natural wonders and support sustainable fishing for our grandchildren,” said Rebecca Hubbard, Marine Coordinator, Environment Tasmania.

The evening aims to raise funds to help better conserve Tasmania’s unique marine life and will include an auction of Tasmanian produce, art and experiences. This includes art works by Madeleine Goodwolf, Stuart Williams, and Patricia Bromley-Marks, a Bay of Fires Lodge Walk package, a private dinner and entertainment for 10 from Varuni Kulasekera of Chado Tea House and Brian Ritchie, and a Freycinet Experience Walk package.
Environment Tasmania