Hope Vale Foundation is taking the next step in building Australia’s first commercial industry for native giant freshwater prawns — connecting directly with chefs, restaurants and food innovators who will help bring the product to market.
At a recent chef showcase event featuring premium Australian produce, the Foundation introduced chefs to the story behind the Cape York project and the potential of the giant freshwater prawn as a new premium Australian protein.
Innovation and Commercialisation Manager Tony Matchett said engaging chefs early is a critical part of validating the market and shaping the future supply chain.
“Our pathway to consumers is through premium culinary experiences. Chefs play a key role in introducing new ingredients and creating demand for them,” Mr Matchett said.
The Foundation is working with renowned seafood specialist Umar Nguyen ‘The Fish Girl’, who connects seafood producers with leading chefs and hospitality networks.
Through this collaboration, chefs will begin experimenting with the product while the Foundation gathers valuable feedback on market preferences.
“We need to understand what the market wants — the preferred prawn size, how chefs want it delivered, and what price points work,” Mr Matchett said.
“Those insights help guide how we design our production systems and supply chains.”
The project is currently conducting validation studies using wild-caught stock under permit while research partners continue work on hatchery breeding systems.
Over the coming months, prawns will be introduced to chefs in Brisbane, Sydney and Melbourne so they can test the product in their kitchens and explore how it could feature on restaurant menus.
The feedback gathered will inform the next stage of the project as Hope Vale Foundation prepares for farm-grown production.
One important outcome of this engagement is the potential development of off-take agreements — supply commitments from chefs or wholesalers that guarantee future demand.
“If chefs tell us they want a certain quantity of prawns at a particular price, that becomes bankable future income,” Mr Matchett said.
“It helps us plan production — how many prawns we raise, how many ponds we stock and when we harvest.”
Beyond restaurant dining, the project is also exploring future collaborations with food producers to create new products featuring giant freshwater prawns.
The initiative represents more than a new aquaculture opportunity — it aims to build Indigenous-led enterprise, support regional jobs and introduce a uniquely Australian freshwater prawn to the nation’s dining tables.
“This is about creating a sustainable new industry led by Hope Vale Foundation and sharing a remarkable Cape York product with the rest of Australia,” Mr Matchett said.
