NB: The State Government has affirmed their commitment to the Target 1 Million plan and has indicated an intention to halt commercial netting in Port Phillip and Corio Bays over the next 8 years. (February 2015) Edit: The Labor Party … Continue reading →

This baked fish is easy enough for a mid-week dinner, but also a show-stopper when entertaining at home. You could expand this recipe and cook a whole side of fish for a crowd with ease, just adjust cooking times as … Continue reading →

Pickled octopus makes a great starter – whether as part of a mezze or antipasto platter with grilled vegetables and dips or, as we’ve done here, as a salad. Pickled Octopus originates from Greece, where it has been made for … Continue reading →

This raw fish dish is simple and impressive. We recommend that you talk to your fishmonger and use whatever species is freshest on the day. This recipe would work equally well with a softer, fattier fish, such as Bonito Tuna … Continue reading →

Stuffed squid may seem like a difficult proposition, but it is actually a very easy meal to prepare and is sure to impress friends and family alike. Once you master the technique you can start getting creative with the fillings. … Continue reading →

Tom Walton is head chef at Bondi Beach’s Bucket List restaurant. He cooks with an emphasis on fresh, local and seasonal produce, sourcing his ingredients with care. The seafood at The Bucket List comes from wild fisheries and best practice … Continue reading →

This refreshing salad is easy and versatile. The balance in it is achieved through the combination of tart, juicy orange segments, sweet calamari and bitter radicchio leaves, along with the spice from fresh radish. You can add whatever soft herbs … Continue reading →

Eating sustainably doesn’t have to involve hand-wringing, hair-pulling or angst at the seafood counter.. here are some quick and easy tips you can follow to ensure that your choices are good ones. 1.   Buy local - Buy local because we have some of … Continue reading →

These species profiles have been created by GoodFishBadFish, with the help of marine scientist John Ford. We have collated information from state and federal government fisheries assessment reports and from conservation NGOs to give you a look at sustainability from … Continue reading →

This dish makes a feature of beautiful, juicy, sweet, crab meat, spring peas and broad beans. It makes a great canape if you’re having guests over, or a delicious light lunch for 2-4. Get creative with the ingredients, you could … Continue reading →