2019 Parliament House Function
The inaugural 2019 Parliament House Cocktail function held during Australian Sustainable Seafood Week and hosted by Fisheries Minister the Hon. Dave Kelly MLA in conjunction with the WA Fishing Industry Council (WAFIC) and the Marine Stewardship Council (MSC) was very well received. The evening was a great opportunity for our industry members to liaise face-to-face with Members of Parliament and whilst enjoying a wide range of delicious local seafood were able to talk ‘WA Seafood’ to ensure our parliamentary representatives have a better understanding of local and state issues, to present our industry in a positive light and to look at future opportunities.
THANK YOU to those who were able to attend this year and being an integral part of this success, we all greatly appreciated your commitment, and, in many cases, the distances travelled to get there. Based on positive responses, the intention is to make this an annual Australian Sustainable Seafood Week event.
As a follow-up to this event, WAFIC will be writing to all MPs promoting our well-managed and sustainable fisheries and acknowledging the difficulties of the industry such as government red tape, external influences and misconceptions. We will also encourage Members of Parliament to be positive advocates for the greater good of the commercial fishing industry – which will benefit not only industry, but the broader community of WA.
Behind the Scenes
Abrolhos Island Scallops
Ceviche, lime and salmon roe
WAFIC Chair Ron Edwards, CEO of WAFIC John Harrison, Minister for Fisheries Dave Kelly and MSC Asia Pacific Director Patrick Caleo
Sam Pullman (Austral), Aiden Bell (Bellbuoy Seafoods) and Drew Martin (Austral)
Shark Bay Prawn
Sourdough and herb crumbed prawn cutlet with roast capsicum relish
Industry MSC project leader ‘Guy Leyland’ with John Brindle. Shark Bay Prawn Trawlers Operator’s Association Felicity Horn and Phil Bruce.
Manue Daniels and Peter Rickerby – Southern Seafood Producers (WA) Association Committee member
Albany Oysters
Freshly shucked
South-West bronze whaler shark deep fried, served with chips and tartare
WA CRAYFISH
Termidor Tartlet
Matt Pember, WAFIC Resource Access Officer, with Shark Bay producer Bobby Hoult
Member for Mandurah – the Hon. David Templeman MLA (Center) with father and son seafood producers; Aiden Bell (left) and Damien Bell (right) from Bellbouy seafoods enjoying smoked Mandurah mullet.
Ian Ricciardi from Ocean Grown Abalone and Dr Maria Kailis from MG Kailis.
Char grilled Fremantle octopus with tigers milk gel and coconut
Industry members: Steven Davies, John Hutton and Matt Watson.
Sake cured Geraldton kingfish with wakame salad
Manue Daniels – Southern Seafood Producers (WA) Association Committee member and industry representative for southern rock lobster fishery, Beverley Cooke – industry representative for the WA Demersal Gillnet and Longline Association Inc and Communications Officer Danika Gusmeroli