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DTSTART;TZID=Australia/Adelaide:20261015T103000
DTEND;TZID=Australia/Adelaide:20261015T113000
DTSTAMP:20260915T043652Z
CREATED:20260915T025059Z
LAST-MODIFIED:20260915T043652Z
UID:2279-1792060200-1792063800@ag63.au
SUMMARY:The Art of Seafood: From Frame to Feast
DESCRIPTION:A fish doesn’t stop being useful when the fillets have been removed. In this workshop\, Geoff explores what can happen when we look at the whole seafood product rather than just the portion we intend to eat. \n\n\n\nStarting with fish and crustacean stocks\, you’ll discover how frames\, heads\, shells and other parts can be transformed into deeply flavoured foundations for future meals. Geoff will demonstrate his approach to fish stock and crustacean stock\, including the importance of controlled heat rather than simply boiling everything together. \n\n\n\nBut the story doesn’t finish with the stock. Leftover cooked fish can become another meal\, another texture and another opportunity rather than simply becoming waste. Recipes such as seafood soups\, bisque\, pasta\, risotto and salads demonstrate just how far a little seafood can go. Geoff’s recipes already demonstrate this philosophy\, from fish stock and prawn bisque to dishes that deliberately make use of leftovers.  \n\n\n\nThis is about getting more from good seafood — from frame to feast\, with very little wasted.
URL:https://ag63.au/event/the-art-of-seafood-from-frame-to-feast/
LOCATION:Community Kitchen – Adelaide Central Market\, Adelaide Central Market\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:The Art of Seafood
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/08/Rustichella-dAbruzzo-Casareccia-with-Ora-King-Salmon-Tail-Crispy-Skin-and-Seafood-Salsa-Verde.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20261007T183000
DTEND;TZID=Australia/Adelaide:20261007T210000
DTSTAMP:20261008T032102Z
CREATED:20260915T015528Z
LAST-MODIFIED:20261008T032102Z
UID:2266-1791397800-1791406800@ag63.au
SUMMARY:After Dark: All Tuckered Out
DESCRIPTION:After Dark is back — and this time\, we’re bringing one of Australia’s rising young chefs home. \n\n\n\nFor one night only\, Jack Huxtable returns to South Australia to join Fair Seafood for All Tuckered Out — a dinner inspired by the incredible seafood coming through our doors and the Australian coastline that has shaped Jack’s cooking. \n\n\n\nBeginning his career at just 16\, Jack has worked in some of Australia’s most acclaimed kitchens\, from Restaurant Botanic to Melbourne’s three-hatted Amaru\, where he worked his way up to Sous Chef. His cooking is deeply rooted in Australian produce\, with a focus on native ingredients\, fermentation\, preservation and fire. \n\n\n\nFor All Tuckered Out\, Jack will work alongside Fair Seafood to build a menu around carefully sourced\, seasonal seafood — allowing the produce to lead while bringing in native flavours\, fire and thoughtful technique. \n\n\n\nBefore heading to London later this year to begin the next chapter of his career\, Jack is coming home to cook one more dinner in South Australia. \n\n\n\nAll Tuckered Out is a celebration of home\, the coastline and the incredible produce that surrounds us. \n\n\n\nAfter Dark at Fair Seafood. One night. One chef. One menu led by the sea and the seasons.
URL:https://ag63.au/event/after-dark-all-tuckered-out/
LOCATION:Fair Seafood – Adelaide Central Market\, Stall 12\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:After Dark
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/10/Chef-Jack-Huxtable-at-Fair-Seafood-—-After-Dark-All-Tuckered-Out.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20260910T103000
DTEND;TZID=Australia/Adelaide:20260910T113000
DTSTAMP:20260915T033050Z
CREATED:20260915T023753Z
LAST-MODIFIED:20260915T033050Z
UID:2275-1789036200-1789039800@ag63.au
SUMMARY:The Art of Seafood: From the Sea to the Sauce
DESCRIPTION:Goolwa Pipis are wonderful on their own\, but their real magic can be in what they leave behind. In this workshop\, Geoff explores how the natural flavours and cooking liquor from seafood can become part of the dish rather than something that disappears down the sink. \n\n\n\nUsing Goolwa Pipis in two different preparations\, you’ll see how the same ingredient can take you in very different directions. One becomes a simple pasta dish\, while the other is paired with gently poached fish\, showing how shellfish and fish can work together without overwhelming either ingredient. \n\n\n\nThe focus is on understanding heat\, timing and flavour. When do the Pipis need heat? When should they be removed? How do you capture their liquor and turn it into a sauce? And how does gentle poaching change the texture of the fish? \n\n\n\nIt’s practical seafood cooking built around a simple idea: the best sauce may already be inside the shell.
URL:https://ag63.au/event/the-art-of-seafood-from-the-sea-to-the-sauce/
LOCATION:Community Kitchen – Adelaide Central Market\, Adelaide Central Market\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:The Art of Seafood
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/06/G632995-Goolwa-Pipis-cooked-social-media.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20260828T110000
DTEND;TZID=Australia/Adelaide:20260829T150000
DTSTAMP:20260915T032432Z
CREATED:20260915T032410Z
LAST-MODIFIED:20260915T032432Z
UID:2287-1787914800-1788015600@ag63.au
SUMMARY:Seafood and Sounds
DESCRIPTION:For two days\, the Market will come alive with South Australia’s freshest seafood alongside a live soundtrack of jazz\, funk\, acoustic acts and DJs. \n\n\n\nExpect freshly shucked oysters and Moët\, the return of Sprout’s legendary Chilli Crab Shack\, exclusive seafood specials from Market traders and live cooking demonstrations from your favourite local chefs. Seafood 101 with Fair Seafood and Geoff Staples on Saturday at 1pm. \n\n\n\nCelebrate fresh produce\, world cuisine and local talent in the home of SA’s best seafood: the Adelaide Central Market.
URL:https://ag63.au/event/seafood-and-sounds/
LOCATION:Community Kitchen – Adelaide Central Market\, Adelaide Central Market\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:Seafood and Sounds
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/09/Geoff-Staples-and-Amanda-Prance-of-Fair-Seafood-at-Seafood-and-Sounds-Adelaide-Central-Market-Community-Kitchen.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20260812T183000
DTEND;TZID=Australia/Adelaide:20260812T210000
DTSTAMP:20260915T045057Z
CREATED:20260915T032926Z
LAST-MODIFIED:20260915T045057Z
UID:2289-1786559400-1786568400@ag63.au
SUMMARY:Sea & Spice: After Dark Filipino Feast
DESCRIPTION:When the Adelaide Central Market closes\, a different kind of experience begins. \n\n\n\nWelcome to the second instalment of our After Dark dinner series — where some of Adelaide’s most talented chefs step away from the demands of their kitchens to cook the food they’re truly passionate about. No set menu. No restaurant expectations. Just the dishes they want to share and the stories behind them. \n\n\n\nFor one night only\, Adelaide Central Market will open privately after dark for an intimate long table dinner celebrating culture\, community and exceptional food. \n\n\n\nThis month\, we’re joined by Executive Chef Francis De Leon\, whose culinary journey began in Da Nang\, Vietnam — a city renowned for its vibrant street food\, fresh seafood and beautifully balanced flavours. He later returned to his Filipino roots\, embracing the rich traditions\, generosity and bold flavours of Filipino cuisine before bringing his experience to South Australia. Today\, Francis leads the culinary direction of seven venues across one of Adelaide’s leading hospitality groups\, combining the vibrant flavours of Asia with Australia’s world-class seafood and seasonal produce. \n\n\n\nFor one evening only\, Francis will present an exclusive multi-course menu inspired by his heritage and culinary journey — a celebration of Filipino flavours\, Australian seafood and the memories that shaped him as a chef. \n\n\n\nExpect dishes served on banana leaves\, bold flavours\, vibrant colours\, exciting textures and a dining experience designed to be shared\, just as Filipino food has always been.
URL:https://ag63.au/event/sea-spice-after-dark-filipino-feast/
LOCATION:Fair Seafood – Adelaide Central Market\, Stall 12\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:After Dark
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/09/Chefs-Francis-De-Leon-and-Pablo-Tontini_After-Dark-Fair-Seafood_sea-and-spice.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20260708T183000
DTEND;TZID=Australia/Adelaide:20260708T210000
DTSTAMP:20260915T224129Z
CREATED:20260915T224059Z
LAST-MODIFIED:20260915T224129Z
UID:2299-1783535400-1783544400@ag63.au
SUMMARY:Wild Caught Uni: After Dark Series
DESCRIPTION:For one night only\, Adelaide Central Market will open privately after dark for an intimate long table dinner celebrating seasonality\, wild seafood and the people behind the produce. \n\n\n\nAt the heart of the evening is wild-caught sea urchin — hand-harvested by divers and served across an 8-course menu that captures the beauty of produce at its peak. \n\n\n\nLed by Chef Jamie Steele\, former Head Chef at d’Arenberg’s\, this dinner brings together a deep respect for Australian seafood\, local growers and the community that connects them. Chef Pablo will also be sharing a selection of dishes of his own\, adding another layer to the evening and showcasing what Fair Seafood does best — exceptional produce\, sourced with care and served with purpose.  \n\n\n\nA rare after-hours dining experience inside one of Australia’s most iconic food markets. Next month will be different chef and highlighting a difference produce. Follow along.
URL:https://ag63.au/event/wild-caught-uni-after-dark-series/
LOCATION:Fair Seafood – Adelaide Central Market\, Stall 12\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:After Dark
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/09/Chef-Jamie-Monochrome.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20260516T133000
DTEND;TZID=Australia/Adelaide:20260516T150000
DTSTAMP:20260917T003236Z
CREATED:20260916T213633Z
LAST-MODIFIED:20260917T003236Z
UID:2309-1778938200-1778943600@ag63.au
SUMMARY:Weird & Wonderful: The Ocean’s Best Kept Secrets
DESCRIPTION:Discover the hidden gems of South Australia’s oceans in this immersive 90-minute tasting and cooking experience led by chef Jamie Steele.\n\n\n\nFrom Abalone and sea urchins to Coorong Carp and SA Smoky Bay oysters\, guests will explore the weird and wonderful seafood species that rarely make it to the dinner table but are loved by chefs all over.  \n\n\n\nJoined by Geoff Staples Fair Seafoods Home Cook Ambassador and Amanda Prance of Fair Seafood and special guest from SA’s Flinders Island\, Eyrewoolf Abalone\, this session blends culinary creativity with sustainability insights. \n\n\n\nLearn how to prepare these ocean treasures at home\, understand the importance of ethical sourcing\, and support small-scale fisheries – all while tasting chef-prepared creations. Octopus Spanish Style\, Sea Cod with Urchin Butter\, Sea Urchin Butter\, Sautéed Green Lip Abalone with Australian Bush and Finger Limes\, Ōra King Salmon sashimi \n\n\n\nINCLUSIONS – \n\n\n\n\nFood: Seafood tastings\n\n\n\n\nComplimentary beverage on arrival 
URL:https://ag63.au/event/weird-wonderful-the-oceans-best-kept-secrets/
LOCATION:Glenelg Seafood Festival\, Jimmy Melrose Park and Jetty Road\, Glenelg\, South Australia\, 5045\, Australia
CATEGORIES:Festivals
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/06/Opened-parcel-overhead-view-social-media.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20260515T180000
DTEND;TZID=Australia/Adelaide:20260516T170000
DTSTAMP:20260916T213946Z
CREATED:20260916T213221Z
LAST-MODIFIED:20260916T213946Z
UID:2307-1778868000-1778950800@ag63.au
SUMMARY:Seafood 101: From Ocean to Plate Hosted by Jamie Steele
DESCRIPTION:Uncover the secrets of sensational seafood in this interactive masterclass led by acclaimed South Australian Chef Jamie Steele\, formerly of d’Arenberg and Aurora Restaurant.\n\n\n\nYou’ll be guided through the essentials of selecting\, storing\, and cooking local seafood with confidence\, all while overlooking Glenelg’s stunning beachfront. \n\n\n\nWith tastings and chef-led demos\, this experience is perfect for both curious beginners and seasoned home cooks. \n\n\n\nJoining every session will be Geoff Staples Fair Seafoods Home Cook Ambassador and Amanda Prance\, passionate South Australian seafood advocate behind Fair Seafood. Amanda will share her deep knowledge of local fisheries\, sustainable sourcing and what it means to truly support coastal communities. \n\n\n\nYou’ll also meet a South Australian fisher (or more)\, offering an unfiltered look at life on the water and the journey from ocean to plate. \n\n\n\nExpect a showcase of top-quality seafood from across the state\, including the Coorong\, Streaky Bay\, Port Lincoln\, Cape Jaffa\, Kangaroo Island and South Australia’s own Flinders Island. \n\n\n\nINCLUSIONS – \n\n\n\nComplimentary beverage on arrival  \n\n\n\nChef Jamie Steele and Geoff Staples will prepare multiple dishes\, with tastings included\, while Amanda supports each session as narrator and co-host\, engaging with the audience and sharing her insights. \n\n\n\nSeafood featured (subject to conditions): Coorong mullet\, Streaky Bay kingfish\, Cape Jaffa snapper (Whole Baked Snapper en Papillote)\, Smoky Bay Oysters\, Ora King Salmon and more.
URL:https://ag63.au/event/seafood-101-from-ocean-to-plate-hosted-by-jamie-steele/
LOCATION:Glenelg Seafood Festival\, Jimmy Melrose Park and Jetty Road\, Glenelg\, South Australia\, 5045\, Australia
CATEGORIES:Festivals
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/09/Geoff-and-Jamie_Sea-to-Shore.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20260513T170000
DTEND;TZID=Australia/Adelaide:20260513T210000
DTSTAMP:20260916T212557Z
CREATED:20260916T212532Z
LAST-MODIFIED:20260916T212557Z
UID:2305-1778691600-1778706000@ag63.au
SUMMARY:One place-Meet the producers-Join the movement: After Dark Dinner
DESCRIPTION:Join Slow Food SA and Fair Seafood for an unforgettable evening\, after dark at the Adelaide Central Market. Where conscious eating\, meets celebration – experience a six-course journey that proves sustainability can be spectacular.\n\n\n\nWatch as our talented chefs transform ingredients from small-scale farmers and harvesters into dishes that honour both tradition and our planet. \n\n\n\nEvery bite tells a story: of fishers who respect the ocean’s rhythms\, of growers who nurture the soil\, of a food system that values people and place. \n\n\n\nThis isn’t just dinner—it’s a delicious rebellion. Against industrial agriculture. Against overfishing. Against the idea that good food can’t be clean\, fair\, and accessible to all. \n\n\n\nTogether\, we’re building a future where exceptional meals support thriving local communities and healthy marine ecosystems. Where the best thing on your plate is also the best thing for the world. \n\n\n\nCome hungry. Leave inspired. \n\n\n\nFood: Six-course dinner featuring sustainably produced ingredients. Dry-aged Ikejime Australian salmon sashimi from J. Schumucker in Ceduna. Mooka Smoky Bay oysters with a Brazilian passionfruit vinaigrette – Kenny\, Bill and Del’s oysters from the upper Spencer Gulf. Wild SA King Prawns harvested 17 March. Blue-Eye Trevalla from Laurence Condo near Cape Jaffa. Ikejime salmon. Caramelised canjica to close.
URL:https://ag63.au/event/one-place-meet-the-producers-join-the-movement-after-dark-dinner/
LOCATION:Fair Seafood – Adelaide Central Market\, Stall 12\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:After Dark,Festivals
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/09/Fair-Seafood_Slow-Food-SA_Amanda_Franca.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20250710T180000
DTEND;TZID=Australia/Adelaide:20250710T203000
DTSTAMP:20260916T034246Z
CREATED:20260916T033118Z
LAST-MODIFIED:20260916T034246Z
UID:2301-1752170400-1752179400@ag63.au
SUMMARY:The Art of Seafood: SoFISHticated French Seafood for the Big Day
DESCRIPTION:A little French flair\, a few good seafood techniques\, and a Bastille Day celebration to bring them together. In this Masterclass\, I explore how simple techniques such as sautéing\, steaming and simmering can be layered to create something that feels far more sophisticated than it really is. \n\n\n\nFrom oysters three ways: natural with shallot vinaigrette\, crumbed & baked Mornay – to getting that golden crust on scallops gratinée\, fish en papillote with native Australian herbs with rustic dauphinois potatoes\, the focus was on understanding the techniques and the thinking behind them. \n\n\n\nA little menu planning\, some South Australian wine and produce\, alone with plenty of conversation will complete the evening — proving that a special seafood occasion doesn’t need a professional kitchen\, just a little SoFISHtication. \n\n\n\nWhere French technique meets Australian sustainability.
URL:https://ag63.au/event/the-art-of-seafood-sofishticated-french-seafood-for-the-big-day/
LOCATION:Fair Seafood – Adelaide Central Market\, Stall 12\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:After Dark
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/02/abrolhos-scallop-cooked-crumbed-2026.02.28.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20250613T103000
DTEND;TZID=Australia/Adelaide:20250613T113000
DTSTAMP:20260917T002610Z
CREATED:20260917T002603Z
LAST-MODIFIED:20260917T002610Z
UID:2316-1749810600-1749814200@ag63.au
SUMMARY:The Art of Seafood: Whole Fish to Plate – Filleting & Quick Bite
DESCRIPTION:By this stage\, The Art of Seafood was moving beyond simply cooking a fillet and looking at the fish as a whole. \n\n\n\nWhole Fish to Plate was about taking a whole fish\, understanding what you have in front of you\, and making the most of it. \n\n\n\nWe looked at filleting and the different portions that come from a whole fish — not just the centre fillet\, but the belly\, tail\, head and the parts that are often overlooked. Each has its own characteristics\, and knowing that opens up quite a few more possibilities in the kitchen. \n\n\n\nFrom there\, we moved into some quick ways of cooking and serving the fish. Pan-frying and oven-baking gave us two very different approaches\, while the smaller pieces provided an opportunity to make something simple and full of flavour. \n\n\n\nThere was also the part that doesn’t always make it onto the plate — the bones\, frames and trimmings. Rather than treating them as waste\, they can become the beginning of another meal. \n\n\n\nFor me\, that was really the point of the workshop. Buying a whole fish isn’t just about getting more fish for your money. It’s about understanding what you’ve bought\, knowing how to use it\, and seeing the possibilities right through from whole fish to plate. \n\n\n\nIt was another piece of the thinking behind The Art of Seafood: less about following a recipe and more about understanding the seafood in front of you.
URL:https://ag63.au/event/the-art-of-seafood-whole-fish-to-plate-filleting-quick-bite/
LOCATION:Fair Seafood – Adelaide Central Market\, Stall 12\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:The Art of Seafood
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/03/Baby-Barramundi-raw.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20250529T103000
DTEND;TZID=Australia/Adelaide:20250529T113000
DTSTAMP:20260917T002323Z
CREATED:20260917T002232Z
LAST-MODIFIED:20260917T002323Z
UID:2314-1748514600-1748518200@ag63.au
SUMMARY:The Art of Seafood: The Seafood Specialist
DESCRIPTION:Following on from Take the Complexity out of Seafood\, this workshop was about looking a little more closely at the seafood itself. \n\n\n\nWe tend to have our favourites — the fish we know\, the fish we cook regularly and the fish we automatically look for when we visit the fishmonger. But Australia has an extraordinary variety of seafood\, and there is plenty beyond the usual suspects. \n\n\n\nThe Seafood Specialist was about exploring some of that variety and understanding that different species bring different flavours\, textures and possibilities to the kitchen. \n\n\n\nWe looked at cleaning\, handling and storage\, as well as different ways of cooking seafood — from the cooktop and oven to steaming and the BBQ. The emphasis wasn’t on learning a collection of recipes\, but on understanding how to look at a piece of seafood and decide what might suit it. \n\n\n\nThat might mean a particular cooking method\, a different way of preparing it\, or simply being prepared to try something you haven’t cooked before. \n\n\n\nIt was another step in the evolution of The Art of Seafood — moving beyond the recipe and into the understanding that gives you the confidence to make your own decisions.
URL:https://ag63.au/event/the-art-of-seafood-the-seafood-specialist/
LOCATION:Fair Seafood – Adelaide Central Market\, Stall 12\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:The Art of Seafood
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/02/Blue-Morwong-pan-sear-fish-chips.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Adelaide:20250516T103000
DTEND;TZID=Australia/Adelaide:20250516T113000
DTSTAMP:20260917T001924Z
CREATED:20260917T001917Z
LAST-MODIFIED:20260917T001924Z
UID:2312-1747391400-1747395000@ag63.au
SUMMARY:The Art of Seafood: Take the Complexity out of Seafood
DESCRIPTION:This was where The Art of Seafood really began. \n\n\n\nThe idea was pretty simple. Seafood can sometimes seem more complicated than it really is. There are the questions about buying it\, looking after it\, storing it and\, of course\, knowing what to do when you get it home. \n\n\n\nI wanted to take some of that uncertainty away. \n\n\n\nRather than concentrating on complicated recipes\, we looked at the things that happen in between buying the seafood and putting it on the plate — the handling\, the preparation\, the heat and the little things that can make a difference. \n\n\n\nFor me\, it has always been about understanding the seafood rather than being told there is one right way to cook it. \n\n\n\nThat first workshop became the starting point for The Art of Seafood: sharing the knowledge behind the recipes\, talking about the middle bits that often aren’t explained\, and helping home cooks become a little more comfortable with seafood in their own kitchen.
URL:https://ag63.au/event/the-art-of-seafood-take-the-complexity-out-of-seafood/
LOCATION:Fair Seafood – Adelaide Central Market\, Stall 12\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:The Art of Seafood
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/02/Pan-seared-barramundi-plated.jpg
END:VEVENT
END:VCALENDAR