The Australian Hotels Association (WA) welcomes today’s outcome reached by the WA State Government that will result in more WA rock lobster making its way onto local restaurant menus as well as the delivery of an iconic rock lobster festival.
Australian Hotels Association (WA) CEO Bradley Woods said the compromised position delivers on all of the original objectives for WA’s tourism and hospitality industry.
“This is an excellent outcome, where more local lobster will be available for local restaurants, local consumers and visitors to WA,” Mr Woods said.
“Today’s decision will also see the delivery of a new, internationally recognised rock lobster festival, which will attract an array of visitors to Western Australia to experience this iconic seafood dish.”
“Importantly, we have arrived at a position that is beneficial to the local crayfish industry including fishermen, distributors and exporters.”
“The AHA applauds the collaborative work of industry and government, which will deliver an excellent outcome for all.”
“We look forward to playing a role in the design and implementation of the international rock lobster festival on behalf of the WA hotel and hospitality industry.”
John Harrison, Chief Executive Officer of the Western Australian Fishing Industry Council (WAFIC) said “The festival is supported by the lobster industry, and we hope to see discussions surrounding the possible development of an international ‘seafood’ festival to include other WA fisheries, including lesser known. It is encouraging to see that an independently chaired working group will also be developed to discover opportunities to facilitate the growth of industry, including progressing aspirations of the indigenous community.”
Mr Harrison said that industry looks forward to being able to work with the State Government to ensure ease of access of WA seafood for the local community – including not only lobster, but other species of Western Australian seafood.
“The proposal, with final details to be released in March, will allow for the local community to be able to effortlessly access some of the best, most sustainable seafood in the world,” he concluded.
