From Ocean to Plate: Chefs Fishermen Unite to Celebrate South Coast Seafood

• 0484 001 501
• 81 The Wool Road, Worrowing Heights NSW 2540, Australia
• www.worrowing.com.au/whats-on-calendar/from-ocean-to-plate-chefs-fishermen-unite-to-celebrate-south-coast-seafood
• 25 Jul 2026
• 4:00 pm to 10:00 pm

At a Glance

Winter brings a different perspective to Jervis Bay’s food scene, with seasonal seafood, fewer visitors than the peak summer months, and a range of food-focused experiences across the NSW South Coast.

From Ocean to Plate is an afternoon event at Worrowing Estate that brings together commercial fishers, divers, chefs, and winemakers to discuss local seafood production and preparation. Guests can observe live demonstrations, attend a multi-course feast cooked over an open fire, and speak with the individuals who harvest and prepare the local seafood.

What You’ll Experience

Everything served has been sourced from the surrounding South Coast waters, highlighting the region’s marine environment and the harvesting practices discussed by participating seafood producers.

Throughout the afternoon, local producers including Craig Lukey (Southeast Seafoods), Paul Lavalle (South Seas Tuna), Jaime Newman (Sydney Urchins), and Jase Finlay (Moonlight Oysters) discuss commercial fishing, sea urchin diving, oyster farming, and seafood harvesting methods.

The event features a live Southern Bluefin tuna breakdown by Bosley McGee, former manager of Josh Niland’s Fish Butchery.

Guests gain insight into fish butchery techniques, different cuts of seafood, and the handling methods used to help maintain quality.

The experience continues with an open-fire feast prepared by Alex Prichard (Sara Dining), Sean McCarthy (Season and Savour), and Jono Hall (Salted Butter). Seasonal seafood including oysters, blue mackerel, wild abalone, and turban snails is paired with wines selected by Jaime Clark from Henry Clive and Joval Wines.

Attendees can learn directly from the commercial fishers, divers, and chefs working throughout the NSW South Coast.

Local Tips

Arriving when the gates open at 3:50 pm gives you time to settle in before the tuna butchery demonstration begins.

Dress warmly. Winter afternoons cool quickly once the sun drops, so a warm coat, scarf, and sturdy enclosed shoes are recommended. The estate includes gravel paths and grass, making practical footwear a better choice than dress shoes.

Free parking is available onsite, although the paddock can become soft after rain.

Stay with Experience Jervis Bay

Make the most of your visit by turning the event into a weekend escape. Experience Jervis Bay offers a range of holiday homes within a short drive of Worrowing Estate, including larger properties for groups and pet-friendly accommodation for guests travelling with dogs while attending this adults-only event. Staying overnight also provides extra time to explore Jervis Bay’s beaches, walking tracks, restaurants, and other attractions before heading home.

Extend Your Weekend

Visitors in the area can also explore Jervis Bay National Park, which features the White Sands Track running from Greenfield Beach to Chinamans Beach. Winter is a popular time for walking in Jervis Bay National Park, and humpback whales are frequently seen offshore during the annual migration season, although sightings vary with weather and timing.

Afterwards, visitors can stop for lunch in Huskisson or consider extending their stay to enjoy more of the region before travelling home.

Practical Information

• Location: Worrowing Estate, 81 The Wool Road, Worrowing Heights
• Travel Time: Approximately 2.5 hours from Sydney or Canberra
• Parking: Free onsite parking
• Accessibility: Mixed gravel, grass, and paved surfaces. Contact organisers if you have mobility requirements.
• Tickets: Strictly 18+. Check Eventbrite for tickets and event updates.