⏱️ Enjoy with your favourite beverage | 3 min readThis 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…
⏱️ Enjoy with your favourite beverage | 5 min readhis 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…
⏱️ Enjoy with your favourite beverage | 3 min readGrowing up, our family holidays at Rotto were all about those secret abalone spots we’d guard like treasure – places only we knew where the black lips clung to the limestone ledges. I can still remember the thrill of free diving down, carefully prying them from the rocks, then racing back to our camp at…
⏱️ Enjoy with your favourite beverage | 4 min readRoasted Barramundi with Braised French Green Lentils” is a wholesome, nutritious dinner option. The barramundi, a lean white fish, is seasoned and roasted to perfection, its delicate flavour and flaky texture shining through. The fish is paired with French green lentils, slow-braised until tender yet firm, providing a hearty, earthy contrast. The lentils are often…
⏱️ Enjoy with your favourite beverage | 3 min readThis Seafood Chowder recipe is made from scratch using ethically sourced, sustainable seafood and fresh vegetables. The fish stock is prepared by using every part of the fish, ensuring no waste while extracting rich, deep flavours. The chowder includes chunks of locally caught fish, mussels, and prawns, combined with potatoes, onions, and celery in a…
⏱️ Enjoy with your favourite beverage | 4 min readI’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…
⏱️ Enjoy with your favourite beverage | 3 min readThere’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 to Adelaide with full traceability. What draws me to this dish…
⏱️ Enjoy with your favourite beverage | 5 min readI was reading about Shokunin recently – the Japanese concept of craftspeople who dedicate themselves to perfecting their technique through patient, deliberate practice. A sushi apprentice might spend three years learning to cook rice properly before being permitted to touch fish.
⏱️ Enjoy with your favourite beverage | 5 min readIn 1981, three Army utensils positioned over the heart became the catalyst for a profound change in my life. This is the story of sliding door moments – from the Armoured Corps to dentistry to discovering my true passion in food and photography.
