It’s not every day a never before seen ingredient hits the chef’s food option palette but that’s precisely what Glenn Dibbin and the Leeuwin Coast have brought to market in 2022.

Join Lucy and Tawnya as they go straight to the source with long time shellfish farmer Glenn to find out about the extraordinary Akoya, a sustainable new shellfish which he and partners Leeuwin Coast hope will change not only the food we eat, but how that food is produced. The Akoya is unique to the Albany coastline of Western Australia and has evolved from pearl cultivation to food. It will be introduced to Sydney chefs this week through a series of exclusive masterclasses and there is much excitement about the myriad ways chefs might find to incorporate this unique ingredient into their culinary creativity.

Leeuwin Coast Akoya

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