Port Lincoln’s southern bluefin tuna is nation’s greatest seafood success story

Ask South Australian seafood industry spokesman Brian Jeffriess AM to describe the taste of a high quality southern bluefin tuna (SBT) and he struggles to find the words.

“It’s a spiritual experience – it’s that good,” he says.

After 30 years in Port Lincoln’s SBT industry, Brian’s fascination with the saltwater giants is yet to wear off and probably never will.

“Tuna must move one body length – an average of one metre – per second for 24 hours a day to wash enough oxygen over their gills to survive,” says the CEO of the Australian SBT Industry Association.

“It’s a very robust fish and we are lucky enough to have a top-class product here in SA.”

Brian Jeffriess, left, has been in the southern bluefin tuna industry for 30 years, watching the industry become a national success story.

SBT is SA’s largest single aquaculture product, with an overseas export worth $126m.

As the Eyre Peninsula’s most renowned seafood product, SBT is a large, red fleshed, sashimi grade fish that is highly sought after by the Japanese market.

It hasn’t always been smooth sailing for the Port Lincoln industry, which almost collapsed in the 1980s when the wild catch quota was cut by nearly 70%.

This caused major industry disruption, sending several local fisherman into receivership.

In 1988 Brian, a commodities specialist, was brought in to head the SBT Tuna Industry Association to help turn the fortunes around.

Southern bluefin tuna is a premium product on the Japanese sashimi market.

He came with vast business experience including various roles within the Department of Trade and Industry in Canberra, the OECD in Paris, and Mitsubishi Motors.

“In 1989 we decided to try this dream idea of tuna farming, no one had done it in the world but it was either that or bankruptcy,” Brian says.

“People never thought it would work, but there’s something in the DNA of Port Lincoln …”

SBT farming began in 1991 and was pioneered by first generation immigrants – most notably late Croatian Dinko Lukin.

Their innovative inventions saved the seaside town.

Southern bluefin tuna farm pontoons off Port Lincoln.

Now SBT is farmed by fishers who travel out to the Great Australian Bight and catch the species in a purse seine (net).

The fish are then carefully towed to ranching pontoons off Port Lincoln and fed sardines to aid further growth.

The sardine catch used to feed the tuna is the largest tonnage fishery in Australia.

“When the tuna are captured in the wild they weigh about 17kg each … they are towed to the pontoon over 15 days at one knot,” Brian says.

“The tuna mortality rate used to be 14% and now it’s only 1%.

“We taught the rest of the world to do it and we’ve gradually refined the process over the past 20 years.”

Once grown, 90% of the harvested tuna is frozen, while the other 10% is chilled and airfreighted.

Tuna rosettes at the Port Lincoln Hotel.

While more than 90% of SA’s SBT is exported to Japan, Brian says the domestic market is growing.

“The overall tuna industry is worth $400m and that’s understating it,” he says.

“The footprint of the industry on the Eyre Peninsula surprises even me.”

Living in Adelaide and travelling to Port Lincoln weekly, Brian was awarded Member of the Order of Australia for his contribution to the fishing and aquaculture industries.

He says there’s no better place to enjoy the fruits of the sea than the Eyre Peninsula.

“The whole natural environment, the beauty of the place and the climate is superb,” Brian says.

“Adelaide and Port Lincoln are very rare places in the world, there’s nothing in any European city like them.

“It’s as good as it gets.”

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Country girl at heart headed to Paris Fashion Week

The rickety windmills and rolling tumbleweeds of Mundoora in South Australia’s Mid North are a far cry from the thumping catwalks at Paris Fashion Week.

But a 22-year-old emerging designer from the small country town, 21km from Port Broughton, will debut her label Dark Thorn Clothing in the fashion capital in 2018.

Oxford Fashion Studio invited Tori-Anne Gill to showcase her collection on an independent runway coinciding with one of the world’s biggest couture events – Paris Fashion Week.

Oxford and its team of curators review 40,000 designers every year and invite a select few to appear on the runway of one of the world’s four biggest fashion shows.

Tori-Anne wearing her own Dakr Thorn designs.

Tori-Anne wearing her own Dark Thorn designs.

Tori-Anne says she is “nervous but excited” to travel to Paris to showcase her collection Highland featuring edgy yet romantic designs.

“It hasn’t really hit me yet,” she says.

“It feels like it’s not real.”

Tori-Anne created Dark Thorn Clothing four years ago in a shed-turned-studio in the back paddock of her parents’ farm.

In August 2017, she was travelling in Europe when she received an invitation from Oxford inviting her to debut at Milan Fashion Week.

But with only a month or so to prepare she declined the offer and shifted the invitation to Paris, 2018.

A model wears Dark Thorn pieces designed from the small country town of Mundoora in SA's Mid North.

A model wears Dark Thorn pieces designed from the small country town of Mundoora in SA’s Mid North. PHOTO: Magic Memories by Erika.

Designing the pieces from Mundoora, Tori-Anne sends the Victorian era-inspired designs to her Sydney pattern maker and seamstress.

“I design and pick out the embellishments and fabric selection from Australian wholesalers,” she says.

“I like to stick with wools and silk.

“The garments are sent back to me and I quality control them to make sure they’re all perfect.”

Dark Thorn Clothing is inspired by the Victorian-era.

Dark Thorn Clothing is inspired by the Victorian-era. PHOTO: Magic Memories by Erika.

Tori-Anne describes Dark Thorn as “dark, romantic and mystical” and says 75% of her customers are from the UK and US.

“Australians have a different fashion sense to Europeans who like more elaborate clothing,” she says.

When she’s not designing garments, Tori-Anne is helping her parents on the farm by cleaning sheep troughs or moving machinery.

“I usually dress in daggy clothes, jeans, boots and an Akubra,” she says.

“I’m pretty confident I don’t want to move anywhere else.

“I think the key is to stay true to yourself … it will set you apart from the rest.”

Tori-Anne has launched a GoFundMe campaign in hope of securing $30,000 to put towards runway fees, photography, models and showroom costs.

To help out visit the GoFundMe page.

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Top 7 local designers to hunt down at Bowerbird Design Market

The Bowerbird Design Market kicks off tomorrow and will see more than 170 independent creatives, designers and craftspeople spread their wares across the Adelaide Showground.

From locally made homewares, jewellery, art and ceramics, we’ve picked out seven SA stalls worth a stop.

Three day festival, running from November 24–26, allows shoppers to meet the makers while enjoying local, artisan eats and beverages.

When: Friday, November 24, 4pm–9pm. Saturday, November 25 and Sunday 26 November, 10am–5pm.

Where: Adelaide Showground, Wayville Pavilion.

Cost: Adults $5, children (12 and under) free.

1. The Butcher Byrd
There’s nothing more nostalgic than the smell of that battered but as soft as butter leather handbag you’ve had for years.

These totes and satchels are designed, drafted, cut, sewn and finished at an Adelaide workshop converted from an old butcher’s shop.

A post shared by Sasha Carroll (@thebutcherbyrd) on

//platform.instagram.com/en_US/embeds.js2. Dana Kinter Art With a Gorman collaboration under her belt, Dana is one to watch on the SA fashion scene.

The Fleurieu Peninsula designer has now collaborated with Goolwa design house Kitty Came Home on a cute range of bi-fold clutches.

A post shared by dana kinter (@danakinter) on

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3. WineStains
Based in the Barossa Valley, WineStains make homewares out of recycled wine barrels.

From cheeseboards, to coasters, wine racks and breakfast trays, these beautifully crafted pieces feature unique markings and wine stains.

PHOTO: Zoe Campbell Photography & Design.

PHOTO: Zoe Campbell Photography & Design.

4. Etikette Candles
A candle featuring a blend of fruits, spices and a hint of brandy sauce? It’s the Lobethal Christmas Lights all over.

These beautiful hand poured soy wax candles will make you swoon with scents inspired by areas of SA – including the Fleurieu and Yorke peninsulas.

5. Georgia Walker Designs 
What is the festive season without a ‘cha cha’ earring? Adelaide-based Georgia Walker is your go-to girl.

These swinging creations are big, bold and “the best fun your ears can have”.

A post shared by @georgiawalkerdesigns on

//platform.instagram.com/en_US/embeds.js6. Truth Cosmetics

Nothing but the truth is what you’ll get with this natural cosmetics line formulated and manufactured in SA.

Truth products contain all the yummy stuff – macadamia, jojoba, rice bran oil and shea butter blended with essential oils and extracts – and no nasties.

PHOTO: Truth Cosmetics Australia Facebook.

PHOTO: Truth Cosmetics Australia Facebook.

7. Rhicreative Stationery nerds will love this boutique range of greeting cards, calendars, gift wrap, art prints and well … stationery.

Designed and produced on 100% recycled material by Adelaidian Rhiannon Clohesy, these stationery pieces will dress up Christmas pressies so they’re almost too good to unwrap.

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We’d love you to share your own local purchases with us on Facebook #ichoosesa

Visit I Choose SA to find out how you can support our State by choosing South Australian businesses, products and services.

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Inside the life of SA’s veteran abalone diver

It’s cold, there’s no other boat in sight, and you’re battling swells 18m below the ocean.

For 63-year-old veteran wild catch abalone diver, Rex Bichard, this has been an ordinary day at work for 40 years.

The Port Lincoln local, who is the South Australian abalone industry’s oldest diver, spends seven hours a day prising the underwater delicacies from rocks in the seas off the state’s West Coast.

“It’s a different world down there,” he says.

“You’re in your own mind all day, but on the flip side, you don’t have to see anyone and you’re the boss.”

More than 600 tonnes of abalone – prized by fine restaurants and Asian countries – are produced in SA each year and exported globally.

Generating $22m for the state, it’s one of SA’s most lucrative seafood markets.

Rex wears a chain mail suit to

Rex with his abalone ‘iron’ and wearing his chain mail suit, which protects from shark bites.

Rex dives 12-18m into the deep, cold waters to collect three abalone species; greenlip, blacklip and roei.

Wearing a heavy, stainless steel chain mail suit, to protect from shark bites and keep him on the ocean floor, he uses an abalone ‘iron’ to lift the shellfish from the rocks.

Once collected in his bag, the catch is parachuted to the surface and collected by Rex’s on-deck sheller and brother-in-law Darryl Carrison.

Aside from shucking and icing the abalone meat, Darryl is also responsible for operating the boat.

“We never use an anchor, so the sheller follows the diver’s every move,” Rex says.

“The sheller always has to pay attention.”

Adhering to annual catch quotas, Rex says 150kg of abalone meat is a “good day” at sea.

His catches are delivered to Port Lincoln co-operative Western Abalone which exports mainly to Asian markets while the rest is sent to high-end Australian restaurants.

“Abalone is like a snail that moves around and forages for food,” Rex says.

“They strike on (the rock) with about 300 pounds of pressure per square inch so hopefully you get them before they latch down hard.”

Rex’s love for seafood has been inherited by his two daughters, Amanda and Nicole, who are active in the abalone industry.

Abalone dishes are prized by fine restaurants in Australian capital cities and in Asia.

Abalone dishes are highly valued by fine restaurants in Australian capital cities and in Asia.

After countless hours in the ocean, Rex has found “not much treasure but some peculiar fish”.

Among those less peculiar and more fearsome is one of the ocean’s top predators – the great white shark.

Over the years Rex has been in the underwater path of four of them and knew friends who lost their lives to the notorious species.

“They are a wild card and always a worry,” he says.

“The key is to never turn your back on them, it’s all in the body language.”

Rex, originally from the UK, settled in Port Lincoln as a young boy in the 1960s.

After completing an economics degree and becoming an accountant for a year, he decided his “heart wasn’t in it”.

“I got a job as an abalone sheller in 1975 and I’ve been in the game ever since,” he says.

“Port Lincoln is a great place to live and when I work I like to be by myself.

“I don’t see another boat on the horizon.”

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New flavours of the Hills at Longview Vineyard

Adelaide Hills wine lovers might have heard whispers along the grapevine that Pound Road in Macclesfield is worth a stop for a tipple or two.

Except now the whispers aren’t so secret, as family-owned Longview Vineyard has set the bar for new winery experiences in the region.

If there was ever a time to venture to the cool climate, single vineyard that lies 2.5km past Macclesfield’s Crystal Lake it’s now.

Longview has revealed two new rustic tasting venues and a Sunday long lunch offering.

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Since breaking ground in the summer of 2015, brothers Peter and Mark Saturno have overseen renovations to the cellar door, kitchen and office, with a new handcrafted tasting room and vista room.

The tasting room replaces the function of its existing “quaint and pokey” cellar door.

Visitors can undertake a wine tasting ($5, redeemable on any purchase) or indulge in the premium and Nebbiolo experiences ($15) to sample some of the top shelf drops.

A new menu of light, seasonal Italian fare will satisfy the nibblers with the family’s own panini and cured meats.

A new, more exclusive Della Casa Sunday feast has also been launched, allowing diners to relax and enjoy the fare while overlooking the vines.

For $55 diners are treated to a multi-course offering of traditional and modern Italian appetisers, mains, sweets and cheese.

The new vista room is a private wining and dining area, seating about 20 people and offering a sense of exclusivity.

The overhaul was driven by vineyard property manager Ian Leiblich who ensured the works were undertaken by local tradesmen.

The new tasting room features a rustic-chic design.

The new tasting room features a rustic-chic design.

Recycled materials are featured throughout the space, as is the unique Macclesfield pink sandstone.

Co-owner Peter Saturno says the renovations help build upon the Hills’ sense of discovery as visitors can stumble across new flavours and wine varieties.

He runs the show at Longview alongside his actor brother Mark, who has spent time in New York and stars in the State Theatre Company’s production Vale until December 3.

While Mark’s passion lies between the vines and the stage, Peter says he has also long held an appreciation for art – something Longview features strongly throughout the property.

In January 2018, hundreds of people will flock to the vineyard for the annual Crush Festival and Piece Project, sipping wine while watching four street artists create a piece from scratch.

“We have both had a great appreciation for graffiti art from a very young age,” says Peter.

“2018 will be our eighth Crush festival … people love coming up here and we get a crowd number of about 1300-1400 each time.”

Mark, front, and Peter Saturno. PHOTO: Amanda Davenport

Mark, front, and Peter Saturno. PHOTO: Amanda Davenport.

At next year’s Crush, Longview will welcome highly respected DJ Norman Jay MBE to spin some tunes.

Longview also offers a range of accommodation, including a country homestead and a range of suites overlooking the vines.

Peter says the Adelaide Hills is punching above its weight in terms of unique food and wine offerings and experiences.

“I think we still have a long way to go but the offerings in the Hills are as good as they have ever been,” he says.

“There are lots of exciting things happening here and it’s certainly one of the most exciting wine regions in the country.

“Restaurateurs and wine buyers are loving hills wines because they are made well.”

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Kane Williams at home on the ocean floor

Whether it’s diving 18m under the sea or running Port Lincoln’s abalone co-operative, Kane Williams has always been at home by the South Australian ocean.

For 10 years he was an abalone diver before swapping reef beds for dry land as general manager for Port Lincoln based processor Western Abalone.

“I was born here and I just love the area,” Kane says.

“Our seafood and our marine environment are as good as it gets.”

Kane Williams dived for wild abalone before taking on the role as general manager for Western Abalone.

Kane Williams dived for wild abalone before taking on the role as general manager for Western Abalone.

Western Abalone, formed in 1982, processes abalone caught by hand from reefs along SA’s remote western coastline.

Divers collect the large sea snails – which are a delicacy in fine restaurants and in Asian countries – from rocks on the bottom of the ocean.

The life of an abalone diver is tough, as they spend up to seven hours in deep, cold waters often sighting sharks and stingrays.

Kane was introduced to the world of abalone by his wife Karine’s family who “needed somebody to help out”.

He had also studied marine science and aquaculture at university and had worked as a commercial diver and biologist in the tuna sector.

“I also worked in aquaculture for the (State) Government in Adelaide, assessing aquaculture farms,” Kane says.

Abalone are collected by hand from the bottom of the ocean.

Abalone are collected by hand from the bottom of the ocean.

In mid-2014 he landed the role as Western Abalone’s general manager.

“I always delivered my abalone there (Western Abalone) as a fisherman and so had a good understanding of the fishery and the back-end of the business,” Kane says.

“It was a bit of a change to start with but I’ve been really happy with the move.

“Being able to jump into sales and marketing was a lucky occurrence for me because a big part of what I do is working with overseas clients.

“They know I’m not like a typical salesman, if they want to ask me anything about the ins and outs of the industry, they can.”

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Western Abalone processes 500 tonnes of abalone every year.

Western Abalone is at the centre of the lucrative industry in SA, processing about 500 tonnes of both wild-catch and farmed abalone annually.

It processes three species of wild-caught abalone including greenlip, blacklip and roei.

The majority – more than 90% – is exported to Asian markets while the rest is sent to top restaurants in Australian capital cities.

As for the most important question – what do abalone taste like?

“They have a unique, subtle flavour – sweet and clean and a little bit like oysters and lobster,” Kane says.

The Golden Line product line's name derives from This name derives from the gold-coloured lifeline abalone divers rely on for their air supply while underwater. The Golden Line brand should give you absolute confidence in the quality and provenance of the product. In all forms except the live abalone, we print our icon on the product to confirm its authenticity.

The Golden Line product name derives from the gold-coloured lifeline abalone divers rely on for their air supply while underwater.

Western Abalone has set itself strict sustainability standards including annual catch quotas and size limits.

Kane says sustainable fishing practices are more important now than ever.

“We voluntarily implement measures to protect our industry … we are very responsible and proactive,” he says.

“Globally wild catch abalone has been declining for decades and we are very aware of that over this way (the West Coast), where we try to protect the resource as much as possible.

“It’s a highly regulated industry and we are one of the only fisheries that is looking daily at what is happening on the bottom of the ocean.”

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Adelaide parklands host thousands for premier equestrian event

More than 25,000 spectators are expected to gather in Adelaide’s eastern parklands this week for the only equestrian event of its kind in the Southern Hemisphere.

The prestigious 2017 Australian International Three Day Event (3DE) will attract the best competitors from around the world to compete at Victoria Park with the action kicking off today (Thursday, November 16).

The event, which is celebrating its 20th year in 2017, is the only four-star (Olympic standard) competition in the Southern Hemisphere.

Among the 80 competitors across three classes is Queenslander Hazel Shannon, who is returning to defend her 2016 championship with Willunga Park Clifford.

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Hazel Shannon and Thoroughbred Clifford in 2016.

This year the International 3DE is a qualifying competition for the Australian team for the 2018 World Equestrian Games to be held in the US.

Gates open to the general public today (Thursday) for a free day of dressage before the three phases of events roll out from Friday, November 17 until Sunday, November 19.

3DE chair Dr Felicity-ann Lewis says competition is strong.

“We have a very strong field of 21 entries in the Mitsubishi Motors CCI4* Olympic standard competition, with Australia’s best horses vying for top honours, along with a strong contingent of six horses from New Zealand,” she says.

Dr Lewis says the 3DE is growing from strength to strength under the stewardship of event director and Olympic equestrian gold medallist Gillian Rolton and her team.

Tourism Minister Leon Bignell says the event has put Adelaide on the equestrian map.

“For 20 years the organisers have done an awesome job bringing this international event to the heart of the city,” he says.

“This event has not only put Adelaide on the equestrian map but also makes a significant contribution to our record $6.3 billion visitor economy.”

Tickets are available for purchase from the main gate on Fullarton Road.

Visit the website for more information.

Header image: Andrew Cooper, Australia, riding Evergem Perfection. PHOTO: Julie Wilson/FEI.

New entrepreneurship hub to boost innovation on the Limestone Coast

Entrepreneurs and businesses in South Australia’s second largest city – Mount Gambier – will be given a leg up when a $1.5m innovation incubator opens in 2018.

The hub called eNVIsion Limestone Coast will be delivered through the eNVIsion accelerator program led by Flinders University’s New Venture Institute (NVI) at Tonsley.

To be located in Mount Gambier’s town centre, the regional incubator will give emerging entrepreneurs and business people “the tools to get started”, while creating jobs and increasing exports.

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eNVIsion Limestone Coast is expected to open in Mount Gambier’s town centre in early 2018.

The hub will feature co-working spaces, workshops, and access to acceleration programs, large file sharing, video conferencing, and content streaming technologies.

It will also be connected to the high-speed broadband GigCity network, helping to “break down regional barriers to create a thriving business ecosystem”.

While supported by Flinders University, eNVIsion Limestone Coast also received funding from the three tiers of government.

Overall investment in the project, expected to launch in early 2018, is about $1.5m.

NVI director Matt Salier says the innovation incubator will help entrepreneurs, business leaders, researchers and industry professionals to compete in national and global economies.

The regional innovation hub will be a place for business owners and emerging entrepreneurs to connect with industry leaders and launch their ideas.

The regional incubator will be a place for business owners and emerging entrepreneurs to launch their ideas.

He says innovation incubators generally have links to angel investors and global ‘launching pads’, like those NVI has in Austin, Shanghai and Singapore.

“We have been talking to the local council about the needs of the community and all of the wonderful opportunities down there and where they see growth,” Matt says.

“The agriculture and seafood industry – these industries are already there and very much having a global focus.

“We are confident our incubator can assist more from these and other industries to succeed in the same way.”

Matt says interest from potential eNVIsion tenants is already strong.

“We have networks all over the world whether it’s in Asia, the US or Europe, we are bringing that capability to local businesses and working with great people already, like (local design studio) Hello Friday,” he says.

“These are the types of businesses that are able to compete from wherever they are.”

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Fishing for freshness in Australia’s seafood capital

Port Lincoln’s Lana Harvey knows a fresh fish when she sees one.

It’s all in the eyes, she says.

“You can tell by the look of their eyes, that’s a pretty easy tell-tale sign,” says the Fresh Fish Place’s wholesale logistics manager.

But quality is a given where Lana works – Port Lincoln, the country’s seafood capital and home to the largest fishing fleet in the Southern Hemisphere.

When a diner in a high-end Sydney restaurant is sliding their fork through a King George whiting, it’s possible that same fish was selected by Lana just 24 hours earlier.

The Fresh Fish Place's Lana Harvey is responsible for selecting high-quality premium seafood for distribution across Australia.

The Fresh Fish Place’s Lana Harvey with a Spencer Gulf hiramasa kingfish.

Lana is The Fresh Fish Place’s go-to woman for finding high-grade, wild caught and farmed seafood and selling it onto five star restaurants and even celebrity chefs.

When a professional fisherman arrives at the Port Lincoln factory, Lana is ready to survey the quality of the catch.

“When I see something good come through the doors, that is exciting,” she says.

“When a car pulls up I’m straight outside and when it’s quality I’m straight on the phone and I can’t wait to get it to destinations all over Australia.

“The quality speaks for itself and sells itself.”

The family-owned Fresh Fish Place is the Eyre Peninsula’s largest seafood supplier, with a throughput of about 200 tonnes of seafood annually.

Species include deep-sea flathead, southern garfish, King George whiting, Spencer Gulf hiramasa kingfish, queen snapper, gummy shark and bluefin tuna.

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The Fresh Fish Place includes a factory direct seafood outlet and fish café.

Other marine species include Coffin Bay, Franklin Harbour and Smokey Bay oysters, Bass Strait scallops, Port Lincoln black mussels, Coffin Bay sand crabs, and southern calamari.

The seafood is supplied to hotels, restaurants, fish shops and supermarkets.

Port Lincoln born Lana says The Fresh Fish Place struggles to keep up with demand for supply, as South Australian seafood continues to be recognised as world class.

Every fish that comes through the doors must meet strict sustainability criteria, including size limits.

“When we are receiving fish we are required to check sizes and if it’s undersized we are required to report it,” Lana says.

“For the commercial fishery, quotas also help with maintaining our sustainable fishing industry.”

Lana says seafood quality is maintained from the moment the fish is hooked by the fisherman.

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The Fresh Fish Place is home to 27 employees and has a throughput of about 200 tonnes of seafood every year.

“The moment the fish is caught to the moment it’s cooked and ready to put on your plate, it must be kept at temperature, generally 5C or under is ideal.”

“We absolutely have some of the best seafood in the world and the way that it’s managed is brilliant.”

The Fresh Fish Place is also a factory direct seafood outlet and fish café, attracting 40,000 customers every year.

With 50% of the customers being visitors, the fish café is a popular spot to enjoy a pan fried or battered fish shortly after its been filleted straight off the production table.

Along with public tours of the factory, The Fresh Fish Place also incorporates the Port Lincoln Seafood Cooking School which brings together the culinary profession and seafood marketers.

One of 27 Fresh Fish Place employees, Lana says she’s proud to be a part of the SA seafood industry, a sector responsible for 2300 direct jobs.

“Port Lincoln is the seafood capital of Australia and it shows in the quality of the seafood that comes out of the region,” she says.

“We have beautiful clean waters and a huge, naturally deep harbour – it’s a beautiful fishing environment.”

Lana Harvey is an I Choose SA for Seafood ambassador. Listen to her story below.

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You know you’re from the Adelaide Hills when …

You can bet there’s a koala in your generously sized backyard, you know a thing or two about wine and you eat cherries by the bucket load in summer.

You’re from the Adelaide Hills, South Australia’s picturesque region renowned for its rolling paddocks, sweeping vineyards and scrubby horizons.

But what really makes a fair dinkum Hills dweller?

1. Spotting a koala, echidna, deer or kangaroo crossing the road is no big deal.

2.  You know how to pronounce ‘Gumeracha’ and ‘Nairne’.

3. You tow the wheelie bin behind the car on rubbish night because your driveway is too long.

4. You live next door to, or up the road from, a winery, distillery or cheesemaker.

5. You went nuts when KFC came to Mount Barker. And then there was Aldi.

6. You have Beerenberg, Buzz Honey and Prancing Pony products at home at ALL TIMES.

You've been a supporter of Prancing Pony since day one.

You’ve been a supporter of Prancing Pony since day one.

7. You can short-cut your way around town with the accuracy of a rally co-driver.

8. You can gracefully climb a fence.

9. Your bushfire survival plan is stuck to the fridge in summer.

10. City folk always ask ‘where’s that?’ when you tell them where you live.

11. You’ve caught the 3.45am bus home from the city up the freeway after a night out.

12. You’re a member of the Facebook group Adelaide Hills Community Chat.

13. You always think of home when you’re in the city and spot the three Mount Lofty towers on the horizon.

The three Mt Lofty towers.

The three Mount Lofty TV towers.

14. Forget watermelon seed spitting contests. Your childhood was all about the cherry stones.

15. You’ve heard of (or live in) a lesser-known town like Flaxley, Lenswood, Gemmells or Dawesley.

16. You’ve cursed driving a manual car when stuck in traffic on the slopes at the Lobethal Lights.

17. You reference going to the city as ‘heading down the hill’.

18. Red Cacao chocolate is not a fancy treat in your house, it’s a pantry staple.

19. You’ve nearly lost a side mirror when driving along Hahndorf’s main street. (But love the popular tourist strip all the same).

Hahndorf is the jewel in the crown of the Hills' tourism industry, attracting one million visitors per year.

Hahndorf is the jewel in the crown of the Hills’ tourism industry, attracting one million visitors per year.

20. You know what Gruner Veltliner is and you know that the Hills is pretty good at making it. Hahndorf Hill anyone?

21. You buy your fruit and veggies from roadside stalls. Or grow them yourself!

22. You’re an expert in South Eastern Freeway etiquette.

23. Your mum bought 10 copies of The Courier when your netball/footy team photo was in the sports pages.

24. You silently disagree when someone from Rostrevor or Blackwood says they’re from the Hills.

25. You’ve only walked the Waterfall Gully route to the Mount Lofty Summit once or twice because you know the Crafers trail is less busy.

The reborn Uraidla Hotel

The Uraidla Hotel was reborn in 2016 after being closed for a long period of time. PHOTO: The Uraidla Hotel Facebook

26. The revival of the Uraidla Hotel brought back memories of the good old days.

27. You know how cold it really gets in winter. (Bridgewater people know what we’re talking about.)

28. You’re a regular Oakbank racegoer, Crush festival attendee or Winter Reds aficionado.

29.  You play rock, paper, scissors to determine who will get out and open the front gate when you get home.

If you’re more of a city slicker, here are 22 signs you’re from South Australia.