Lush lamb from Flinders Island
Welcome to Marty Walker, who raises Dorper X lambs, a breed especially well-suited to the wild coastal environment of Flinders Island. Benefitting from both the lush pastures (two-thirds of the land is devoted to national parkland) and local processing there, his lambs experience less stress, improving tenderness in the final product for you. And of […]
The Queen(s) are back!
It’s that perfect time of year again for gorgeous, plump Queen Scallops. They are at their best harvested between July and December, when the waters are cooler. Paul has been hand-diving for these delicious gems off Kangaroo Island for over 12 years – one of only three people who hold a license in all of […]
There’s nothing like roe at its freshest…
While we have become accustomed to the year-round availability of trout roe, taking advantage of its incredibly short true season is special. As the weather chills, for a very short number of weeks, the Trout are in prime condition to be carefully hand-milked for their eggs. This means your diners can enjoy it fresh and […]
Smokey Bay Razorfish – the taste of wild, the access of farmed
Originating his fish from wild broodstock, James Boylan matures his razorfish in the cooler southern waters for up to three years, then collects them by hand. Not only does this mean his produce has negligable impact on other marine life and the the species, but you benefit from his expertise in perfectly matured, individually selected […]
Seafood Sustainability Tour – our first, and definitely won’t be our last!
We love seeking out and supporting producers who make the extra effort to minimise their footprint and ensure the sustainability of their operation for future generations. We know this is why many of our chefs work with us as well. So it was wonderful to bring our vision of directly connecting producers and chefs to […]
Crushing it with new crustaceans
End of March brings 2 new producers to the Two Hands marketplace, each with a delectable crustacean offering to tempt your diners: Mud Crab and Eastern Rock Lobster. The Eastern Rock Lobster has a distinctive sweet rich flavour, low oiliness and moist, medium-firm flesh which holds together well during most cooking methods. It is typically […]
Got an urge for urchins?
Chris and Rachael Theodore are now offering their purple long spine Sea Urchins through the Two Hands marketplace, simultaneously reducing the population of these invasive pests and bringing you an interesting alternative protein offering. ‘We all have a connection with the ocean’, say Chris and Rachael, who have been dedicated to the environment since they […]
On the way to becoming seafood positive
We’re thrilled to announce our partnership with OneFishTwoFish which will make a difference to the health of our oceans. Their vision is to move towards a ‘circular’ seafood economy, where fish stocks are regularly replenished, and harvest is balanced with production. As the core of our work relies on healthy ocean ecosystems, we’re so excited to use our business to […]
February brings fabulous new offerings outside of seafood – Bennet’s Wallaby!
As of this month, Two Hands has added a wide variety of Bennet’s Wallaby cuts to our marketplace. The Davis family, led by patriarch Charlie, have restarted a forgotten practice on Flinders Island – harvesting and processing wild Bennett’s Wallaby from an astoundingly abundant population. The family have deep expertise in wild-harvesting from their previous […]
Luke Anedda and Corner Inlet fishers committed to protecting the environment they work in
Luke Anedda, together with other 17 commercial fishers, operates in Victoria’s Corner Inlet Nooramunga Fishery, 160 kilometres southeast of Melbourne, providing 400-500 tonnes of seafood a year, mainly to the Victorian market. As FRDC (Fisheries Research and Development Corporation) writes in this article, the inlet’s fishers have a strong focus on keeping their seafood sustainable. […]
