This is a leftover dish. The tail section of an Ōra King salmon – what’s usually left once the fillets are done – gets a second life here and it’s a better dish for it. The skin goes in dry, cut into strips, crisping in its own fat the way pancetta would. The flesh gets…
The fish arrived at the table finished with orange, not lemon. We were in La Spezia, at the southern end of Cinque Terre, deep in lemon country – the streets, the shops, the souvenir stalls all say lemon. The sauce had Taggiasca olives, pine nuts, fresh thyme, and that orange, and the combination is what…
We ate vongole in La Spezia in 2024 – a simple bowl, white wine broth, bread on the side. I came home thinking about it for weeks. The version I cook now uses Coffin Bay vongole from Myers Seafood in Port Lincoln, hand-raked and supplied through Fair Seafood. They come in a cryovac bag and…
Normandy-style fish – apple cider, spring onions, cream – is one of the oldest ways I know to poach something gently, and it sits at the comfort-food end of what I cook. This is an autumn or winter dish for me: the cream and butter want cooler weather, and a slow stovetop poach suits the…
Normandy-style fish – cider, shallots, cream- is one of the oldest poaching techniques I know, and it translates well to South Australian ingredients. The bearded rock cod came from Cape Jaffa. The cider is Adelaide Hills apple. The Goolwa Pipis are the twist – usually their own dish, steamed hard and fast, but folded in…
Cooked for two in our household on a cold week is when this dish earns its place. Fair Seafood tiger prawns come out of the freezer, and my homemade fish stock gets steeped with saffron until it turns a deep amber colour before it goes anywhere near the rice. A splash of Clare Valley Riesling…
I use steam when I want to control texture – it’s a method, like sous vide, where the environment does the work and the result is precise rather than incidental. My steam oven sets temperature only – the steam is simply how the appliance works. That single variable, temperature, is what changes the texture of…
Whenever I crave a taste of the Mediterranean, I turn to one my favourite mussel dish’s: mussels simmered in a rich tomato and garlic broth. I start by sautéing minced garlic and diced shallots in olive oil until they’re fragrant. Then, I add chopped tinned tomatoes and a splash of verjuice, letting the mixture simmer…
Standing behind the demo bench at the Sea to Shore Glenelg Seafood Festival, I watched the moment urchin clicked for people – the slight hesitation, then the expression that changed when they actually tasted it. My job as a chef is to make that moment easier to reach. Sea urchin roe is rich and oceanic,…
The Weird and Wonderful masterclass ran for 90 minutes and covered five South Australian species most people don’t cook at home — Smoky Bay oysters, abalone, sashimi, bronze whaler shark with urchin butter, and octopus. The octopus was the technique piece. I use it to show the full journey: a quiet poach in aromatics, then…
We went into the weird and wonderful masterclass planning to cook sea cod sourced through Fair Seafood from Cape Jaffa. The day before, the fisher called – no cod available. What came instead was bronze whaler, ethically caught and traceable to the same stretch of Limestone Coast water. It’s exactly why every recipe on this…
In my time whole fish almost always outperformed fillets when cooking for family – not because it was harder, but because it asked family to slow down. En papillote is the technique I reach for when I want to introduce home cooks to whole fish without intimidating them. I ran this dish at the Seafood…
Coorong mullet – officially Yelloweye Mullet – is one of the most underrated fish in South Australia. Wild-caught from the Coorong lagoons, it’s highly sustainable, locally sourced, and affordable in a way that premium fish rarely is. The flesh is mildly sweet and clean that comes from a diet of microcrustaceans and vegetation within the…
The teppanyaki plate changed how I cook fish at home. The flat surface distributes heat evenly across the whole fillet, and combined with a chef’s press held down for the full cook, the skin stays in continuous contact and renders rather than steams. There are two other reasons I come back to the teppanyaki plate…
This is the sauce I make when I want something that works with the fat in kingfish rather than against it. The anchovy is the decision – three fillets pressed into the oil until they dissolve completely, shifting the base from sharp to savoury before anything else goes in. The fish stock cubes do the…
I picked up Smoky Bay oysters and spent the next few hours in the kitchen playing – which is how most of my best recipes start. I had frozen desert limes in the freezer and green finger lime pearls waiting, and I wanted to know what would happen if I let the desert lime do…
The question I was working through was whether orange zest or desert lime served the Abrolhos scallop better – two completely different types of citruses, two completely different things happening on the palate. The orange zest won. It releases fragrance and bitter citrus oil as you eat rather than juice, and it does something the…
Carp is often overlooked, but it’s a surprisingly versatile, sustainable, and flavourful fish that shines when given the right treatment. Trying this carp burger recipe is not just about embracing a new protein source – it’s about transforming an underappreciated fish into a delicious, healthy meal that’s perfect for grilling, pan-searing, or even shaping into…
Goolwa Pipis from the Goolwa Pipi Co. come live, fresh, and de-sanded – wild caught from the pristine waters off the Coorong National Park and supplied through Fair Seafood. That last detail changes things in the kitchen: no worrying about grit in the finished pasta. A rinse under cold water and they’re ready. Two 400gm…
For years, I threw away prawn heads, crab shells, and crayfish bodies without a second thought. Then, while developing my Sand Crab Lasagne a dish inspired by those unforgettable nights at Il Centro in Brisbane – I realised the shells I was discarding were the most flavourful thing in the pot. That moment changed how…
Grilling scallops in the half-shell over high heat is one of those techniques that looks effortless but demands your full attention for the thirty seconds it takes. The flame – whether that’s a teppanyaki plate, a barbeque, or a cast-iron pan – imparts a light char and a smoky edge that you simply can’t replicate…
This was one of the recipes I featured in the SoFISHticated Masterclass last year, and it went down an absolute treat. The gratinée technique – a simple garlic-herb crumb baked over the scallop until golden – is one of those preparations that looks and tastes far more complex than it actually is. The crumb is…
There’s something deeply satisfying about working with Abrolhos scallops – these pristine gems from the islands off Geraldton represent some of the finest scallops you’ll find anywhere. I source mine through Fair Seafood SA, who work with fishers in the Abrolhos to bring these too Adelaide with full traceability. What draws me to this dish…
This fish pie came about from my commitment to using every part of the fish. I collect the offcuts – those trimmings and odd-shaped pieces that are perfectly good but don’t make it onto the plate as fillets. Combined with whatever sustainable whole fish looks best at the market, these offcuts create a pie that’s…
I’ve always loved how a handful of simple ingredients can create something truly special, and this Niçoise salad is exactly that. While the traditional French version uses tuna, I’ve given it an Australian twist by using beautiful Ōra King Salmon from Fair Seafood. What I love about this salad is how it celebrates leftovers in…
This baked Ōra King Salmon is one of my absolute favourite dishes when I’m entertaining – it looks spectacular on the table yet requires minimal effort. I source my Ōra King Salmon from Fair Seafood in Adelaide. This premium fish comes from the pristine, cold waters of Marlborough Sounds in New Zealand, and honestly, the…
This dressing came about from wanting to showcase the more subtle, earthy side of Australian native ingredients. The saltbush brings a gentle minerality (so you won’t need much extra salt), while the wattleseed adds nutty, roasted notes. I love it best as a cool dressing over vegetable salads or roasted vegetables, or as a dipping…
I’ve been experimenting with native limes, lemon myrtle, and other Australian bush herbs to create this bright, citrus-forward dressing. It’s brilliant drizzled over hot, freshly grilled or poached seafood – the citrus-herb notes really lift the fish. I also use it as a finishing touch on grilled chicken, lamb, pork, or beef. The native limes…
In this recipe you could have used Murray River Cod, Coral Trout, Barramundi. It’s the perfect centrepiece for any occasion where you want to impress and delight your guests. Ideal for a cosy family dinner, a festive lunch, or a special gathering with friends, this dish combines gourmet flavours with a home-cooked feel. The rich,…
This dish is one of my go-to recipes when I want something fresh, fast, and full of flavour—without spending hours in the kitchen. Coorong mullet is not only delicious and affordable, it’s also ethically and sustainably caught, making it a great choice for conscious cooks. By supporting local South Australian fishers, I know I’m getting…
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