These are the Black Tiger Prawn farmers that grew the delicious black tiger prawns you're enjoying. From top left to right we have Mr. Amrullah a father of two, Mr. Machfud who has five children, Mr. Dulawi, Mr. Kodim who also grows fish, Mr. Mas'ud who has one child, Mr. Umam who is also a rice farmer, Mr. Ulum a father of two, Mr. Rochman who also grows mushrooms and runs a computer rental business, and Mr. Tambihul who has two children and grows rice as well.

The prawns naturally walk into wooden traps with the lowering of the pond waters and then harvest live into traditional baskets.

Eachmile Technologies is a collection of passionate people driven by an awareness that supply chains are at the core of some of the world's most pressing challenges and that traceability back to the fishers and fish farmers is the critical first step to identify, verify and reward those hard working people.

Chef Julien recently joined Quince after an extended sojourn in Australia, working with the likes of chef Paul Wilson at The Botanical, Melbourne, as well as a gig at Maurice Terzini’s Salon De Thé, Sydney, where Perraudin’s experiences in Vietnam breathed life into Terzini and the Ciroc Collective’s Vietnamese-French fusion endeavour. Chef Julien was introduced to herbs, spices, and unknown ingredients from all corners of the world at a young age. Embracing the relaxed and contemporary Australian approach to dining, he began to experiment and create – mixing and matching unfamiliar combinations of flavors, cultures, and textures – building on the French cooking principles of his youth. The result is an eclectic cooking style in which Perraudin achieves a balanced interplay of contrasting flavours.