In this episode, Food & Drink Business editor Kim Berry is joined by Murray Cod Australia CEO, Ross Anderson, and Luke Piccolo, the co-owner and head chef of Limone restaurant in Griffith, New South Wales. The discussion is about Aquna Sustainable Murray Cod, a world leader in sustainable aquaculture.

Ross gives us an overview of how Murray Cod farming was pioneered by Matt Ryan in Australia, which resulted in a successful, highly scalable farming process with low labour costs that delivers high quality produce. Luke shares his experience working with Aquna, the initial challenge of changing consumer perceptions of Murray Cod, and the exponential growth in its popularity as more people tasted it.

We also get a detailed insight into how technology and processes have been revolutionised since the creation of the first pond, with Murray Cod Australia now running 50 ponds, three hatcheries, and 90 staff, and its intentions to grow its production to 10,000 tonnes by 2030.

We wrap up by reviewing the booming global market of aquaculture, how sustainability is embedded in the business, and the ways in which Luke minimises food waste and maximises flavour in the Limone kitchen.

LINKS:

The Hive Awards: www.thehiveawards.com.au/

Aquna Sustainable: aquna.com/

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Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Editor: Chris Visscher

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