By Melissa Keogh
If anyone can teach South Aussies how to whip up the perfect crustacean creation, it’s former MasterChef winner Adam Liaw.
The celebrity chef, who took the crown in season two of the popular cooking show, visited Adelaide’s Sprout Cooking School and Health Studio recently to prepare a southern rock lobster with tarragon brown butter.
A proud supporter of the I Choose SA campaign, Adam explains in his video below the simplest way to make the most of one of SA’s most celebrated seafoods.
He also shares the importance of the southern rock lobster industry to the state’s economy.
He says the SA rock lobster industry generates more than $380m in economic activity every year, while supporting 1600 jobs in Adelaide and coastal regions.
“We have incredible produce here in SA from our oceans to our rivers to our farms and when it is this good you really should be choosing South Australian,” Adam says.
So, where do we get our lobsters from?
Third generation seafood company, Ferguson Australia, catches wild southern rock lobsters from the Southern Ocean.
Ferguson recently became the first fishery in Australia and the third in the world to gain sustainability certification for the southern rock lobster.
It was also the first in the world to achieve the prestigious Friend of the Sea (FoS) certification for sustainable fishing practices for six other species, the giant crab, southern garfish, King George whiting, gummy shark, ocean jacket and flathead.
FoS accreditation recognises seafood companies that have sustainable harvesting practices.
The audit process assesses fishing methods, ecosystem impact and the management of fisheries within a maximum sustainable harvest quota.
It ensures that certified aquaculture farms produce fish without the use of growth hormones and respect water parameters and critical habitats, among other criteria.
The southern rock lobster, while large in its overall size, is renowned for its sweet-tasting and delicate flesh.
With a bit of boiling and whisking of simple ingredients, Adam’s SA rock lobster with tarragon brown butter is a classic, melt-in-your-mouth dish.