Substantial boost for Western Australia’s fish health capabilities

On the edge of the ocean at Watermans Bay, in Perth’s northern suburbs, a suite of new laboratories, examination and sampling rooms are now fully operational and providing vital support for Western Australia’s fast-growing aquaculture industry.

The new facilities provide fish health and research services that aim to grow WA’s aquaculture industries and support job growth.

WA fisheries minister Dave Kelly said the new aquatic animal health facilities will be vital to grow and protect a strong and sustainable aquaculture industry that will deliver jobs and opportunities along WA’s coastline.

“Just last month, we announced that Huon Aquaculture will be setting up a 2,200-hectare yellowtail kingfish farm off Geraldton and that has the potential to create thousands of direct and indirect jobs,” he said.

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“We have enviable environmental credentials that underpin finfish and shellfish projects, but we need to ensure we can diagnose, manage and overcome future fish health challenges.

“Enhancing our applied health research capacity, by investing in these Watermans Bay facilities, complements existing disease diagnostic and aquaculture services provided to industry by government,” said Kelly.

Managed by aquatic animal health scientists from the Department of Primary Industries and Regional Development, the facilities will bring together government, university partners and industry to develop new aquaculture research and development.

The facilities include a high-tech DNA laboratory and a cell culture laboratory, which will help to identify emerging pathogens and understand their distribution and dynamics as well as their potential to cause disease.

High-throughput sample processing robots will also help speed up large-scale pathogen molecular studies, and new equipment will enable rapid assessment of fish and shellfish immunity by examining individual cells from samples.


Laurent Bakery gets gold medal at fine food awards for its Coles Finest Range

Australian company, Laurent Bakery, has been recognised with numerous awards at the Annual Royal Hobart Fine Food awards.

The bakery was recognised for its Coles Finest Range at awards night, which is in its 22nd year.

Laurent Boillon, founder of Laurent Bakery, said it was an honour to have Laurent Bakery breads awarded with multiple medals at the prestigious awards.

“Our charcoal brioche buns and olive batard received the prestigious gold medal in their categories. We also received a bronze medal for our baked ciabatta, sourdough baguette, and white sourdough Vienna,” he said.

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“We are thrilled that Coles customers across Australia get to experience our fine bread. The Coles Finest range has really taken off much more than our expectations,” said Boillon.

To ensure freshness and high quality, the bread supplied to Coles is 90 per cent baked in the factory, then finalised in-store.

Laurent Bakery has 16 standalone stores, in Melbourne and Sydney, and a wholesale business with Coles.

At the start of his career, Boillon trained in Paris, where he learnt how important and precious flavours were and where to source his ingredients.

Twenty-five years ago, he landed in Melbourne to create sourdough bread, among other breads.

In 1993, Laurent Bakery established itself. The company is a leader in automating the artisanal bread making process in Australia.