Sea urchin populations are exploding along the south-eastern corner of the Great Southern Reef—devouring kelp forests, disrupting ecosystems, and accelerating marine decline. But what if the solution lies not just in science… but on our plates?🎧 In the latest Ocean Ideas Podcast, we explore how innovation, sustainability, and cuisine are coming together to turn this ocean threat into a culinary opportunity.Join host Tessa de Josselin and a powerhouse panel:🌊 Dr. Sahira Bell – Co-founder & Director, Great Southern Reef Foundation🌊 Emily McLaren – University of Sydney🍽️ Chef Johnson – Head Chef at Melbourne’s The Roe, a restaurant redefining sea urchin as a delicacy✨ Dive into the discussion and discover how eating urchins might just help restore ocean balance.Special thanks to Impressive Immersive for the stellar audio and video quality.Filmed at Bondi Pavilion.