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Aquaculture is not new in Australia. It’s been practised here for at least 6,600 years.
Inscribed on UNESCO’s World Heritage List in August 2019, the Budj Bim Cultural Landscape in western Victoria is an outstanding example of how First Nations people built channels and dams to cultivate eels.
And it’s for that reason that the Aquaculture Stewardship Council (ASC) Australia is especially thrilled to have chef and television presenter Mark Olive as one of its ambassadors.
ASC is the world’s leading certification scheme for farmed seafood (aquaculture), its label only appearing on food from farms that have been independently assessed and certified as being environmentally and socially responsible.
The head of ASC Australia, Duncan Leadbitter, says that as a Bundjalung man, Olive embodies principles of sustainability. “His use of native ingredients reconnects us to the land and its values, making him the perfect fit for our mission.”
Living sustainably
Olive says living sustainably is at the very heart of traditional Aboriginal practices. “For thousands of years, Indigenous communities across Australia have relied on our oceans, rivers and streams for survival. Now, it’s up to each of us – through the choices we make when we’re shopping for seafood – to ensure these incredible living ecosystems survive and thrive for generations to come.”
Olive’s quick and easy Lemon Myrtle Prawn Linguine is one of the recipes in a free downloadable book that the ASC has produced.
The book showcases seafood from three highly regarded ASC-certified producers in Queensland, Victoria and South Australia: Pacific Reef Tiger Prawns, Yumbah Abalone, and Clean Seas’ Spencer Gulf Kingfish.
Among the delicious recipes featured are Guy Turland’s Salt & Pepper Abalone, Manu Feildel’s Kingfish Ceviche, and Analiese Gregory’s Black Tiger Prawns with Polenta and Smoked Paprika. Other chefs who have contributed recipes include Courtney Roulston, John McFadden, and Larissa Dominello. Look for the ASC’s green label in stores and on menus. To download the cookbook, visit the ASC website.
Mark Olive’s Lemon Myrtle Prawn Linguine
Serves 4
12 large green (Pacific Reef black tiger) prawns
330g fresh pasta (or dried egg fettuccine)
800g fresh crushed tomatoes (or 2 tins crushed tomatoes)
2 large tomatoes
1 cup red wine
2 tsp ground lemon myrtle
2 tsp ground bush tomato
2 tsp saltbush
2 tsp ground mountain pepper
2 tsp honey
1/3 cup chopped fresh parsley
Grated pecorino/parmesan cheese
Clean, peel and devein prawns and set aside in the fridge.
In a saucepan on a low heat, pour in the crushed tomatoes. Add the wine, dried ingredients, and simmer long enough for the native herbs to hydrate. A good 10 minutes is usually enough for the sauce to reduce its moisture. Then stir through the honey.
In a separate saucepan, boil salted water to cook the pasta fettuccine al dente.
Remove prawns from fridge. Chop the 2 large fresh tomatoes, add parsley, then prawns to a saucepan and simmer for a few minutes until cooked. Remove from heat.
Drain the pasta and allow any moisture to steam off, then fold through the sauce. Serve immediately with grated cheese and a sprinkle of lemon myrtle.
This story originally appeared in PS News.
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