Your Periwinkle & Whelk Journey
Hand-collected from Victoria's pristine rock pools. You're holding a taste of the coast, harvested the way it's been done for thousands of years.
Hand-harvested by
Reiner
Victoria's Wilderness Coast
10+ Years Experience
Meet Reiner
Periwinkles and whelks might seem humble compared to abalone, but they've been feeding coastal communities for thousands of years. I collect them by hand from the rocky intertidal zones, timing my harvests with the tides. It's patient work — wading through rock pools, selecting the right-sized specimens, leaving the small ones to grow. These little shells pack incredible flavour, and there's something deeply satisfying about harvesting food the same way people have done for millennia.
Harvest Location
Victoria's Wilderness Coast
Credentials & Licences
- Victorian Fisheries Authority Licensed Harvester
- Australian Fishing No: 4013
- PFN: 12805
- RRFR: 10641
- Permit No: SP645
Your Periwinkles & Whelks
Hand-collected periwinkles
Intertidal harvest zones
Species Information
- Scientific Name
- Lunella undulata (Periwinkle) / Dicathais orbita (Whelk)
- Habitat
- Rocky reef edges along the Wilderness Coast at 1-7m depth
- Size Range
- Hand-selected for optimal size, minimum size limits observed
- Season
- Available year-round, quota managed
Sustainability Practices
- Hand collection by diving — no dredging
- Minimum size limits strictly observed
- Rotational harvesting areas prevent over-collection
- Reef ecosystem monitoring
- Quota managed fishery
- Zero mechanical harvesting — minimal environmental impact
Taste Profile
- Flavour
- Sweet, briny, and intensely oceanic with a subtle mineral finish
- Texture
- Firm and chewy with a satisfying bite — similar to clams or small snails
- Pairs Well With
- Garlic butter, White wine, Fresh crusty bread, Seafood broths, Mediterranean preparations
Periwinkle Recipes
Chef-inspired ways to enjoy your catch
Preparation Tips
- 1Rinse shellfish thoroughly in cold, salted water
- 2Soak for 30 minutes to purge any sand
- 3Discard any shells that don't close when tapped (they're dead)
- 4Steam or boil until shells open and meat is cooked through
- 5Use a pin or small fork to extract the meat from the shell
Chef's Tips
- Don't overcook — they become rubbery after just a few minutes too long
- The cooking liquid makes an excellent base for sauces and broths
- Serve immediately while hot — they're best fresh from the pot
- Provide plenty of napkins and a bowl for empty shells
- These are social food — best shared with friends over drinks
Rediscovering Traditional Coastal Foods
Periwinkles and whelks were once staples of coastal communities worldwide. In Europe, they remain beloved — from French bigorneaux to Portuguese buzios to British winkles. But in Australia, these humble shellfish have been largely forgotten by mainstream cuisine.
That's changing. Chefs and home cooks are rediscovering the intense, clean flavours of these small but mighty shellfish. They're sustainable, abundant, and have been harvested by Indigenous Australians for tens of thousands of years.
Unlike many commercial fisheries, periwinkle and whelk harvesting has virtually zero environmental impact. There's no bycatch, no habitat destruction, no heavy equipment. Just a person, the tide, and careful hand-selection.
When you choose these traditional shellfish, you're connecting with one of humanity's oldest food sources while supporting low-impact, sustainable harvesting practices that have worked for millennia.
These humble shellfish represent fishing at its most sustainable and traditional. Your support helps keep these ancient food traditions alive.
Related Articles
Australian Gourmet Traveller
The Return of the Winkle: Traditional Shellfish Making a Comeback
How Australian chefs are championing forgotten coastal delicacies.
Read more →ABC Science
Indigenous Australian Shellfish Harvesting: 65,000 Years of Sustainability
Traditional harvesting practices that modern fisheries management can learn from.
Read more →Sustainable Seafood Australia
Low-Impact Fishing: The Case for Small Shellfish
Why periwinkles and whelks are some of the most sustainable seafood choices.
Read more →Broadsheet Melbourne
From Rock Pool to Restaurant: The Journey of Coastal Shellfish
Local restaurants putting humble shellfish back on the menu.
Read more →Enjoy Your Periwinkles & Whelks
Thank you for choosing wild-caught, sustainably harvested Australian seafood. Your support helps keep small-scale fishing families working and our oceans healthy.