Yumbah Aquaculture earns a major sustainability milestone | News | Terra Mare Prime

Yumbah Aquaculture earns a major sustainability milestone

October 13, 2021
Bicheno Farm Port Lincoln Farm

Yumbah Aquaculture has secured internationally-recognised Aquaculture Stewardship Council (ASC) certification for its four land-based abalone farms across Australia, a mark of the company’s longstanding commitment to sustainable farming.

The ASC’s primary function is to manage global standards for responsible aquaculture. To achieve certification Yumbah – which farms abalone onshore at Bicheno in Tasmania, South Australia’s Port Lincoln and Kangaroo Island, and Narrawong in Victoria’s west - had to subject each farm to a rigorous independent audit pursuant to the seven key principles established by ASC.

Successfully completing this audit certifies Yumbah’s strict adherence to practices that minimise environmental impacts, and compliance with the highest level of socially responsible practices when producing its sustainable abalone products.

Yumbah chief executive David Wood said ASC certification was an impressive milestone in Yumbah’s journey to being Australia’s leading shellfish aquaculture company.

“Aquaculture Stewardship Council is a global benchmark for sustainable farming practices and having all four farms officially certified is testament to the hard work of our people to attain this,” Mr Wood said.

“As we continue to invest in Victoria, South Australia and Tasmania, it’s important we match our growth ambition with a commitment to meet and exceed international environment and consumer standards.”

In July Yumbah announced the acquisition of Cameron of Tasmania, the State’s leading oyster producer, and subsequently announced expansion plans on Kangaroo Island.

For more information about Yumbah Aquaculture, visit http://www.yumbah.com/

KIN Bluefin Tuna Sashimi

September 17, 2021

Sashimi with avocado, wasabi crème fraiche, pickled ginger & green onions.


  • KIN Southern Bluefin Tuna Chutoro Saku Block, sliced to your desired amount
  • 1/2 avaocado, smashed
  • 1 tsp wasabi paste
  • 2 tbsp crème fraiche
  • 1/2 lemon, juiced
  • Pickled ginger, to taste
  • Green onions to garnish


  1. Ensure tuna is thoroughly thawed. Leave in fridge until ready to serve.
  2. Mix together the avocado, wasabi paste, crème fraiche and lemon juice in a bowl. Adjust amount of wasabi paste to suit your taste.
  3. Put in fridge for at least 2 hours until firm.
  4. Remove tuna from the fridge, and gently pat with a paper towel. Slice to desired thickness, then add to plate. Spoon on set avocado mixture and top with green onions and pickled ginger.

Angus Cowboy Steak with Chimichurri

April 8, 2021


  • 1 x 20oz Bone-In Angus Ribeye (Cowboy Steak)
  • ½ cup olive oil
  • 2 tbsp rice wine vinegar
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped basil
  • ¼ cup finely chopped cilantro
  • ¼ cup finely chopped oregano
  • ¼ teaspoon red chili flakes
  • 1 clove garlic, minced
  • 1 shallot finely diced
  • ½ lemon, juiced
  • Salt
  • Pepper


  1. Defrost streak and leave out to come to room temperature before cooking.
  2. In a small bowl mix the olive oil, rice wine vinegar, parsley, basil, cilantro, oregano, red chili flakes, garlic, shallot, and lemon juice. Cover and put into the fridge.
  3. Heat a cast iron pan until very hot. Season steak with a light sprinkling of good sea salt and pepper. Hard sear each side of the steak for 2 - 3 minutes until you get your desired crust.
  4. Turn heat down to low/medium and cook for another 3-4 minutes to achieve a medium-rare consistency throughout.
  5. Remove steak from the pan and let it rest for half the cooking time.
  6. Cut the bone away from the meat, then slice against the grain into thick strips. Serve on a plate and spoon on Chimichurri.

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