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Sustainable Seafood : Lunch with Monterey Bay Aquarium chef Matt Beaudin


18 October 2019


1:00 pm


GridAKL Lysaght Building


Free 15

Join five-star Executive Chef from the Monterey Bay Aquarium for an afternoon of sustainable seafood conversation, with bagels & salmon.

About this Event

We are thrilled to present Matt Beaudin, Executive Chef of Monterey Bay Aquarium, for a Sustainable Seafood presentation over bagels & salmon, in conjunction with New Zealand King Salmon.

As the Executive Chef of the aquarium, Matt travels the world speaking on ocean conservation, educating consumers and across industries about the challenges facing our seas, while integrating the concept of sustainable ocean food. He will also speak about integrating the concept of sustainable ocean food into commercial kitchens and restaurants, and the inspiration behind the plant-based menu currently in his dining room!

This will be a fantastic and informative afternoon for those concerned with sustainable seafood choices – industry, chefs, restaurateurs, consumers – anyone who catches and eats fish.

Please join us! Bagels & salmon included in the ticket price.

Read more about Matt Beaudin and his five-star chef experience.

Monterey Bay Aquarium’s famed Seafood Watch Program is utilised throughout the United States, and Forest & Bird has replicated it forNew Zealand’s sustainable seafood. Seafood Watch has listed NZ salmon as green – the only farmed salmon industry rated green in the world.

Matt is a passionate supporter of Ora King salmon, currently serving a vegan menu in his dining room, with the addition of Ora King as the only seafood. His quest for culinary excellence includes testing a variety of plant-based seafood and meat replacements, in addition to serving the Impossible Burger at the restaurant.

Seafood Watch helps people make better seafood choices, which works towards a healthier ocean. Its three-tiered rating systems allows consumers to quickly choose the best seafood options (green) because of availability and purity, and those to avoid (red) due to over fishing or toxicity.