News

“Could you pass on thanks to your boss who delivered our crays and prawns for Christmas lunch? We have not tasted such ab-so-bloody-lutely great seafood in years.
Happy New Year"
G.Sinclair

Netting a tasty future
The Advertiser, Business Owner - SA Small Business Month October 3, 2006, pg 57

General Manager Debra Ferguson will be speaking at the Small Business Month conference at 9.15am on Monday, October 23, on Tasting the future of small business in South Australia.

Lobster Medallion - Surf & Turf
Eat & Travel Weekly ( Hong Kong), 1 Oct 2006

KI duo on State council
The Islander, Thursday, September 7, 2006
Shauna Black

Kangaroo Island has its first ever representation on the State's Small Business Development Council. Not one, but two KI businesses are represented, with Beverley Turner, of Emu Ridge Eucalyptus, and Debra Ferguson, of seafood processor and wholesaler Ferguson . Ms Ferguson said it was an honour to be nominated and appointed and it was "a great opportunity to change things in a positive way".

An adventure trail for bon vivants
The Australian Financial Review, Food, June 23-25, 2006
Sue Williams

Kangaroo Island....One of the first stops should be at the premises of gourmet rock lobster supplier, Ferguson Australia, where visitors can see live lobsters and King Crabs in holding tanks.

Debra Ferguson
Open House Foodservice "Face to Face", Feb 2006
Cindy Dowling

Her ability to innovate and look beyond the boundaries has seen her company, Ferguson Australia, carve a formidable niche in the competitive lobster supply market - and led to her being named a Telstra Business Women's Award state winner.

Labour of love for quality lobster products
Business Focus BankSA, February 2006

While the Ferguson's had already experienced success in the live catch market, they wanted to make their premium lobster more accessible to gourmets on the run, along with chefs at prestigious restaurants across Australia and the world.

Quarantine a rock solid export key
Made in Australia, No. 1, Series 6, November 2005
Richard Goodwin

Andrew Ferguson knows that the premium quality of the company's product depends on high environmental and handling standards. Overseas buyers are acutely aware of the importance of sourcing product from sustainable fisheries. The product's acceptance relies heavily on it being entirely clean and safe. "Exporters must have AQIS-approved premises to export. Audits are done every three months. Ferguson has an A1 rating from AQIS, the top level attainable.

The New Face of Gourmet Lobster
Middle East Food, Sept-Oct 2005/Vol.XXI - Issue 5

International award winning Ferguson is a leading supplier of fresh Southern Rock Lobster. From the fishing boats, to the innovative processing methods, Ferguson is the new face of gourmet lobster.

Four vie for top business awards
The Advertiser, Sat 22 October 2005
Tracie McPherson

Persistence, passion, friends and family have helped drive Debra Ferguson's success in a male-dominated industry. The Adelaide-based businesswoman is one of four SA women vying tonight to be named Telstra Businesswoman of the Year in Melbourne . "There is an amazing group of women who are inspiring and who have taught me so much."

Island Producers Winners
The Islander, 29 Sept 2005

A group of Island producers spent an exciting nine days at the Royal Adelaide Show, showcasing their diverse produce. Ferguson won third place for their display in Food SA section.

Telstra Business Women's Awards - Hilton Adelaide
Sunday Mail, 18 Sept 2005

Since their inception 11 years ago these awards have honoured the achievements of remarkable business women around the nation. The South Australian Business Owners Award winner is Debra Ferguson, general manager of Ferguson .

Euro chefs crazy for cray
The Advertiser “Business Owner” Tues, 16 Aug 2005
Tania Bawden

Managing director Andrew Ferguson said interest from European chefs in Ferguson ’s South Australian lobster oil was an example of new value-added products that would widen the brands reach.

“No one has done some of these products before and we’re developing new quality products with Regency TAFE, SARDI and Flinders University .”

“It’s a challenge to expand into new markets,” Andrew Ferguson said. “But SA has the best lobster in the world and no one has ever really managed to brand our high-quality product.”

The world is their lobster
Highlife Magazine, Feb/Mar 2005

The Southern Rock Lobster (Jasus Edwardsii) is caught in the deep water’s of SA, as well as Victoria, Tasmania and . A slow-growing, cold-water crustacean, it is regarded as superior to other species due to the sweeter taste of the meat.

The company lists as its clients some of the world’s most prestigious restaurants including Maxim’s de Paris and L’Osier in Tokyo; Toscana in Hong Kong’s Ritz Carlton Hotel; Gaia Ristorante, an Italian restaurant in Hong Kong; and Spoon in Hong Kong .

Lobster Oil
Eat & Travel Weekly ( Hong Kong ), 31 Dec 2004
Kent Munch

The world is their lobster
SALife Magazine, Nov 2004
Doug Blanford

Earlier this year, Ferguson was awarded the Holy Grail of the International seafood industry, the Seafood Prix d’Elite, in Brussels, .

Ferguson is responsible for the time-delicate supply chain feat from our waters to the plates of customers throughout the globe.

It is the attention to quality and detail that culminated in the Ferguson business being chosen to supply seafood for VIP functions at the Athens Olympics.

Love Those Pieces - Large Lobsters Spawn New Export Idea
Business Life - March 2003

One South Australian fishing family's lateral thinking created a whole new product line with significant export potential.

With a reputation for innovation in the industry, Debra and Andrew Ferguson of Ferguson identified the opportunities larger lobsters presented for value-added products.

Business SA member Ferguson started 20 years ago as a modest business employing two people.  It has now grown to become a leader in the multi-million-dollar rock lobster industry.

Lobsters come out of their Shells
Global Supermarket magazine, July 2003
Paul Mitchell

There are a lot of lobster lovers out there.  But many of them could be "in the closet"; put off by the hassle and mess involved in taking the crustacean from tank to table.  Or, worse, the creature's red armoury may prove too daunting altogether; forget it - give me the thing ready packed!

It seems amazing that someone in the world did not think of that until four years ago.  That was when south Australian company Ferguson Fisheries decided there could be a market for lobster packed in a nice red box rather than a hard red shell.  Early this year they put the world's first ready-to-eat lobster on the market.  When consumers get the lobster home they can be on the plate in less than 15 minutes.  Ferguson lobster portions have quickly taken off on the domestic market.  Sydney fish retailer Steve Costi has already nabbed the products for his chain of stores.

Rejects Claw Their way to a Gourmet Break
The Australian, Tues 14 January 2003
Peter Switzer

It's the lobster that the Chinese reject that just might make Andrew Ferguson 's new business venture the best.

While conceding that some buyers like the shell-breaking process, Mr. Ferguson said there were others who wanted it the easy way.

An observation by Sydney fish retailer, Mr. Steve Costi, supported this.  Mr. Costi stated "most people buying lobster only get to a third of the meat available in a lobster, and, at $70 per kilo, it means they are effectively paying $200 a kilo by missing out on the other two thirds of the meat."

Shelling Out for a Gourmet Treat
The Advertiser "Statewide" Wed, 8 Jan 2003
Bryan Littley and Rebecca Ker

With no shelling for the home gourmet to worry about, these products leave not waste or mess and have a preparation time of less than 15 minutes.

We expect them to reinvent the rock lobster industry in and Overseas.

Angelakis Bros managing director Michael Angelakis said the products were innovative and would be used by creative chefs.

Fishing for a Success Story
Business Focus - December 2002

The new product range will allow Ferguson to utilise the high number of large lobsters that are caught, but which only have limited demand in Asia .

This is also expected to benefit the lobster industry as a whole, as Ferguson will seek to satisfy the expected demand with lobster from other fishermen.

The convenience of the gourmet products is expected to prove popular with consumers who traditionally have found lobster intimidating because of the effort involved in shelling them.

General Manager Debra Ferguson will be speaking at the Small Business Month conference at 9.15am on Monday, October 23, on .Kangaroo Island....One of the first stops should be at the premises of gourmet rock lobster supplier, Ferguson Australia, where visitors can see live lobsters and King Crabs in holding tanks.Her ability to innovate and look beyond the boundaries has seen her company, Ferguson Australia, carve a formidable niche in the competitive lobster supply market - and led to her being named a Telstra Business Women's Award state winner.While the Ferguson's had already experienced success in the live catch market, they wanted to make their premium lobster more accessible to gourmets on the run, along with chefs at prestigious restaurants across Australia and the world.