Episode 91

Seafood Passports, $198K Fines & Champagne for Breakfast

Listen: On spotify

Watch: On youtube

Tony Kelly and Pete discuss Australia's new seafood labelling laws, the challenges restaurants face in identifying the true origin of seafood, and the significant fines businesses could face for non-compliance.

The conversation explores why transparency starts with the supply chain, how seafood provenance affects both operators and diners, and what the new regulations could mean for the hospitality industry.

The episode wraps up on a lighter note with a discussion about Champagne, questioning why we only save great bottles for special occasions when some of the best moments happen over a simple Sunday breakfast.