Indigenous food culture and responsible seafood celebrated

Bundjalung chef, restaurateur and author Mindy Woods and the Aquaculture Stewardship Council (ASC) have partnered to launch Celebrating Sea Country, a free recipe booklet showcasing Indigenous ingredients and responsibly farmed Australian seafood during NAIDOC Week.

The recipe collection features dishes created by Woods using native ingredients alongside ASC-labelled seafood, such as prawns, salmon and Humpty Doo Barramundi.

Based in the Northern Territory, Humpty Doo Barramundi now supplies around 120 tonnes of fish per week from its farm, which achieved ASC certification in 2025. One of the cornerstones of the certification was its saltwater wetland wastewater treatment system.

Image: Supplied

Woods said food provides a powerful platform for sharing culture and connecting people to the stories behind the ingredients they enjoy.

“Sustainable seafood isn’t just about preserving our oceans; it’s about honouring the deep connection between land, sea and culture. I strive to champion responsible aquaculture that respects both the environment and the communities it supports.

“NAIDOC Week is an opportunity to honour First Nations culture, knowledge and connection to Country. Through this collaboration, we want Australians to explore the native foods on their doorsteps and think about the impact of the choices they make every day.”

Ellie Dixon, ASC Australia’s Market Development Manager, said the partnership highlights how cultural knowledge and responsible seafood production can come together to inspire more informed food choices.

“Choosing change is a collective responsibility. When producers, chefs, retailers, food service providers and seafood lovers work together, we can help drive meaningful and lasting impact for people and the planet.

“The ASC label provides assurance to consumers that their seafood comes from farms that have met the ASC’s robust social and environmental standards.”

Ellie Dixon. Image: Supplied

ASC is an independent non-profit organisation working to help improve environmental and social practices in seafood farming through its third-party assured certification program. The program is designed to deliver measurable impact in aquaculture through science-based requirements — developed and revised through multi-stakeholder processes — covering biodiversity, animal welfare, greenhouse gas emissions, feed ingredient sourcing and human rights, all independently verified. The ASC sustainability label on products is designed to provide proof for consumers that the seafood originates from farms certified to the ASC standard.

Celebrating Sea Country can be downloaded throughout July via the ASC website, while a limited number of complimentary printed copies will be available at the Australian National Maritime Museum.

Top image caption: Bundjalung chef, restaurateur and author Mindy Woods. Image: Supplied