barilla_bay_ 07.04.htm  

By Ralph Mitchell

A New Level
Now the name 'Barilla Bay' has been elevated to a new level with the opening of a modern complex including a top class restaurant and comprehensive Tasmanian produce retail shop adjacent to the oyster farming operation. The venture is the result of an investment of well in excess of $1 million, placing Barilla Bay right on the map as a top Tasmanian tourist destination, as well as a source of really good Tasmanian farmed (Pacific) oysters.

This new facility not only provides a top class venue for functions and meals, but also showcases top quality Tasmanian products from all over the state. Without a doubt, it is becoming a popular tourist destination that is now being promoted by print and TV media such as 'Getaway'.

(Left) The new restaurant and shop complex at Barilla Bay. Click on the image to visit Barilla Bay's own website.

Family Owned and Operated.
Peter and Val Forrest pioneered the oyster farming business at Barilla Bay, applying for the original licence to grow oysters in 1979. By 1989, they had satisfied stringent import requirements and were exporting Tasmanian oysters to the US. In 1992 they began retailing their oysters from their own farm shop near Hobart airport. As the quality of the product became known, airline pilots and crew began to take fresh personal supplies of oysters nationwide (often for other aircrew going much further afield), helping to spread the word and helping make Barilla Bay the success story that it is today.

To differentiate their oysters from other Tasmanian produce, they began to sell their product under the brand name of 'Barilla Bay' oysters. Today Pacific oysters from Barilla Bay satisfy palates and grace tables all over the Australian mainland and in places such as Japan, Hong Kong, Singapore and the UK.

The Name Brand
Such is the name brand 'Barilla Bay' in today's world, often when waiting staff in restaurants are asked where their oysters come from, the reply is regularly "Barilla Bay". This can even be the case when the oysters actually come from somewhere else. While this could be taken as a compliment with the name 'Barilla Bay' conjuring up an image of quality, it is a two-edged sword. If the substituted oysters are of inferior quality, it can reflect negatively on the good name. A difficult and very real problem to solve.

2004 'Family Business of the Year' Award
The business remains wholly family owned, now under the excellent (second generation) guidance of David Forrest and his sister Sharyn Harvey, who are now in the throes of converting their vision for the business into an exciting reality. They now employ 46 staff, expanding to 70 (including seasonal and casual workers) during summer months.

The Forrest family's years of hard work and achievements were recognised on the 15^th of June this year when they were declared to be the "Second Generation Award Winner" of the Tasmanian '2004 Family Business of the Year Award'. In August of this year, they will compete in the National Awards in Queensland.

An 'Open' Weekend

The Queens Birthday weekend (12^th to 14^th of June) was chosen for Barilla Bay to host an 'open' weekend for the public. There was a low key opening of the complex at a breakfast function for invited guests on Friday 11^th, followed by two days where the public were invited to visit and enjoy the facility as well as tour the farming operation should they wish.

For those two days, the car park overflowed from 8:30 am to well into the evening. The restaurant was extremely busy, as was the retail shop where taste-tests for local produce and wines were popular.

(Left) David Forrest explains the different mesh sizes of baskets for growing oysters from juvenile to maturity

Face painting, ball games and a hovercraft on the grounds gave the children some excitement, while coffee and cakes; snacks, a beer tent and a free sausage sizzle helped create more of a carnival atmosphere. In addition to this, the 'Save Ralph's Bay' message was loud and clear to all, with the potential threats that the proposed development poses to the environment and to the oyster industry made very clear.

Tours
Every 30 to 40 minutes, a well attended 'whole of operation' tour of the farm and facility would leave from near the restaurant, with >500 people estimated to have participated and learned more about oyster farming and processing from the two days of tours. Many more visited the restaurant and retail shop, or simply enjoyed the outdoors activities.


Shellfish Culture (oyster hatchery and nursery) supplied a microscope and juvenile oysters for the public's education, a rack was established on dry land to demonstrate the process of growing the oysters, with a shucking demonstration and taste testing enhancing the tourists experience.

(Left) Microscopes and juveniles, avid interest by many that enjoyed the tour of Barilla Bay

Where To From Here?
Never able to relax and rest on their laurels and their success so far, David and Sharyn have further plans, although David can be a bit coy about some of these ideas that they have. Apart from plans to increase the visitor numbers and public awareness of the restaurant and shop, there are some plans for increased oyster production, using other leases that the family has.

Interpretation Centre
One of the more exciting plans already underway is for the creation of an interpretation centre. Being situated within a region that includes world class environmental critical assets such as a Ramsar site and vital shore habitat for migratory shorebirds, an interpretation centre makes a great deal of sense. It will enhance the visitor's experience and demonstrate clearly to the world that an environmentally sustainable and responsible industry can understand, blend and coexist with nature and ecological processes.

Partnership Approach
While being cautious about the finer details, David explains that their idea is to establish the interpretation centre using a partnership of experts from industry, regulators and conservationists, with an independent steering committee (made up of community stakeholders) to ensure that the best outcomes are realised from the idea.

Sketchy details include a boardwalk for zero-impact observation, a bird observation centre and an 'interactive' educational centre. These in themselves are exciting ideas. The thought of being able to clearly demonstrate traditional and current catchment issues and values, responsible environmental management, research and the coexistence of industry with nature is also exciting.

This is good news, refreshing in the seafood industry in the 21^st Century. Barilla Bay demonstrates responsible and visionary 21^st Century thinking coupled with industry leadership. We eagerly await the next phase of this exciting initiative.