About Us

The Golden Road Australia story

Preserving and Enhancing Australia's First-Ever Export by Indigenous Australians

Australia is abundant in natural wonders, not least the tens of thousands of years of cultural heritage and traditional knowledge preserved to this day by Indigenous Australians. Golden Road Australia was formed in acknowledgement of and with deep respect to the unique produce and bountiful resources found in this great island continent, and the ancient cultures of our First Peoples.

We work in collaboration with our Indigenous partner, Tidal Moon, which seeks to develop a viable commercial venture and contribute towards establishing economic opportunities for the Traditional Owners of Gutharraguda (the Indigenous name for Shark Bay, meaning ‘two bays’ or ‘two waters’).

Carrying out their cultural responsibility to care for Country, it is part of Tidal Moon’s Indigenous saltwater guardianship to ensure the continued health of the waters from which the sea cucumbers are sourced.

Sustainably sourced from the pristine waters of Western Australia

Sea cucumbers play an important role in preserving our oceans and seabeds.

Tidal Moon endeavours to ensure traditional knowledge is passed from one generation to the next in order to support the social and cultural wellbeing of local Indigenous community and they do this by training and employing the local Indigenous people.

Premium Australian sea cucumbers offered by Golden Road Australia comprise of a range of high-value species that are native to the remote and pristine Shark Bay World Heritage Area, and along the Coral Coast of Western Australia.

These include:

Surf Redfish (Actinopyga mauritiana)
Deepwater Redfish (Actinopyga echinites)
Blackfish (Actinopyga miliaris)
Black Teatfish (Holothuria nobilis)
White Teatfish (Holothuria fuscogilva)
Sandfish (Holothuria scabra)

Preparation instructions for sea cucumbers

Day 1. Rinse dried sea cucumber then place in a pot submerged with water.Ensure the pot is clean of oil traces and other impurities.Bring to boil for 30 mins on medium heat. Let it cool and leave overnight in a cool and dry area.

Day 2. Drain water and replenish the pot with fresh water.Bring to boil for 30 mins on medium heat. Let it cool and leave overnight in a cool and dry area.

Day 3. Cut open the sea cucumber lengthwise.Peel open at incision to thoroughly clean out any sand and intestines. This can be done with a spoon to scrape out from the inside, or using a small knife.Rinse the inside of the sea cucumber after sand and intestines have been removed. Once the sea cucumber is cleaned, place it back in the pot.Replenish the pot with fresh water to submerge the sea cucumber and leave overnight in a cool and dry area.

Day 4. Drain water and replenish the pot with fresh water.Bring to boil for 30 mins on medium heat. Let it cool and leave overnight in a cool and dry area.

Day 5. Check the sea cucumber for preferred firmness.If still firm, drain water and replenish the pot with fresh water. Bring to boil and simmer on low heat for 30 45 mins until preferred firmness has been achieved.Let it cool and leave overnight in a cool and dry area.The sea cucumber should be ready in the morning of Day 5 depending on firmness preference.Day 5 is optional if preferred firmness is achieved.