Diggies is planning a six-course sustainable seafood dinner this month and next door North Beach Kiosk will serve up sustainable fish and chips over two Sundays.
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The activities are both a first and will coincide with Sustainability Seafood Week.
Diggies owner Stan Crinis said he knew the significance of using and promoting sustainable products and jumped at the opportunity after being approached by Grant Logue, of Harley & Johns Seafood.
Mr Crinis said he was looking at introducing more sustainable practices at the business and Mr Logue was able to help him identify what affordable products could be accessed for his customers.
He said this month's dinner on Thursday, March 25, would help him and head chef Daniel Waterman identify what sustainable seafood they could put on the Diggies menu moving forward.
"We will try and fill the venue with 70 to 80 people," Mr Crinis said.
"It will be a full seafood menu and bookings will be required through the website.
"This is about helping the marine environment and it is really exciting for our chefs who are eager to get involved and learn more about where the sustainable seafood comes from."
Mr Crinis said as a father of three children he would like to think marine life will still thrive and be in plentiful supply when they and their children grow up.
He said the sustainable fish and chips pop-up will use Marine Stewardship Council (MSC) certified Blue Cod and take place between 11am and 3pm on March 21 and 28. If the dinner and pop-up goes well Diggies will look to do more sustainable seafood events.
Mr Waterman is presently working on a menu for the six-course seafood dinner and Mr Logue will then source all MSC certified products.
"This is a great opportunity for us in the kitchen to learn more about what is out there and what is sustainable. It is going to be good to be able to use some new products. It is pretty exciting to do something that helps raise awareness," Mr Waterman said.
Mr Logue has been talking to Diggies about using sustainable seafood for about a month and is planning to speak to more chefs and eateries.
"We had to apply to MSC International to get permission to run the events at Diggies," he said. "This is not an everyday occurrence.
"This is the first time ever in the Illawarra that we will have an entire menu of MSC sustainable products. It is quite a big thing.
"We have some people coming down from MSC for the night and two speakers. And people who supply different products to us."
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Greg Ellis
Almost four decades in electronic, print and digital media. A writer, presenter, emcee, photographer and videographer with degrees in business management, marketing and human resources and tertiary qualifications in photography.
Almost four decades in electronic, print and digital media. A writer, presenter, emcee, photographer and videographer with degrees in business management, marketing and human resources and tertiary qualifications in photography.
