Category:seafood

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Recipe: Wallis Lake Bonito in warm pickle of tarragon and garlic

A highlight of the national finalists produce tour through NSW this year was having the opportunity to cook for the fisher community of Wallis Lake at a pop up restaurant at the Forster Tuncurry race track. The young chefs chose from that morning’s catch thanks to the Wallis Lake Fisherman’s Co-Op. Below is the recipe for […]

The success and failure of the Wallis Lake Fisherman’s Co-Op is driven by its people

The success and failure of the Wallis Lake Fisherman’s cooperative is driven by its people – ‘the family’

The ‘fishscape’ of the australian dining scene is changing..

young chef alumni Josh Niland has opened his own restaurant Saint Peter in Paddington featuring sustainable Australian seafood and dry aged fish. Find out why Josh loves ‘fish & bits’ and the lessons he’s learned along the way…..

Tiwi College Project Visit October 2016

A few weeks ago two of our alumni young chefs, Aaron Ward & Troy Crisante along with our project director Phee Gardner were invited to spend a week with the Hayden Reynolds Tiwi College Project.

This is the Gurnard recipe you have to try!

Gurnard, nettles, artichokes, toasted cream & crab head sauce by Aaron Ward

recipe: nam jim oysters by kelvin shaw

Preparation time: 15 mins Cooking time: 1 hour Skills needed: beginner Serves: 3 doz oysters Ingredients 3tbs    Palm Sugar 1          Long Red Chilli seeded and diced 1          Stick of lemongrass top inch and bottom inch discarded then thinly slice 1          Bunch of coriander, washed thoroughly and sliced stems & leaves 2          Limes 1          […]

keeping it local, but not for long

by Lilani Goonesena It is freezing in the dark morning on the shores of Port Phillip Bay, just off the Bass Strait south of Melbourne, Victoria. We are wrapped in so many layers it’s difficult to turn our heads or grip the sides of the charter boat that takes us out on the bay. We […]

australian oysters guide

Aphrodisiac or not, oysters have a history linked to pleasure, whether it be the association derived from myth, or, simply from eating them. In Roman times they were bought by their weight in gold. Casanova considered them to be a potent aphrodisiac who ate a dozen every night to assist him in his adventures. In […]

nose to tail of fishing

written by braden white, julia paussa & stephanie jacob We were lucky enough to meet Glen and Tracey Hill, who own and self-operate Wild Coorong Seafood in South Australia, and experience for ourselves a day in the life of a fisherman and the challenges faced within the fishing industry. Glen Hill has been a fisherman […]