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Adam Upton’s Rock Flathead Burger

Adam's Fish Burger
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With the sun on your back and a beverage in hand eating with your hands seems obligatory, and we reckon this rock flathead burger is a pretty good bet. Chef Adam Upton-Browning had this delicious burger on his menu last … Continue reading


How to Cook Octopus

Dunking the Octopus
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There are many ways of cooking octopus and even more old-wives tales about how to ensure your octopus comes out tender – from boiling with a cork to beating with a radish. A more recent discovery is that freezing and … Continue reading


Oysters Kilpatrick

Oysters Kilpatrick
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Oysters Kilpatrick are a retro classic. While some people consider the cooking (or mere dressing) of an oyster to be a travesty, when done properly these techniques can highlight the oyster’s own flavour characteristics and may help introduce the humble … Continue reading


‘Sandwiches’ of Yellow-Eye Mullet stuffed w Pine Nuts and Raisins with Marinated Zuchinni

Mullet 'Sandwiches' w marinated zuchinni
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‘Sandwiching’ crispy skinned mullet with a stuffing of pine nuts and raisins is a great way to show off this delicious moist fish. This recipe might sound complicated, but it’s not especially difficult. Both the zucchinis and the mullet “sandwiches” … Continue reading


Braised Baby Octopus w Chorizo & White Beans

Charlotte Wood's Braised Baby Octopus
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Charlotte Wood is an Australian author, who blogs about her passion for food at howtoshuckanoyster.com Charlotte tells us that this recipe came about out of an offal-eating challenge – the sauce was originally meant to accompany tripe, but Charlotte realised … Continue reading


Salt & Pepper Squid with Homemade Sweet-Chilli

Salt and Pepper Squid
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Salt and Pepper Squid is a now ubiquitous favourite, found in cafes, restaurants, fish & chippies and pubs around the country. It’s really easy to make at home – the secret to crisp and tender squid is hot, clean oil, … Continue reading


Paul Cooper’s Black Bream w Choucroute & Red Wine Bearnaise

Paul Cooper's Bream Dish
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Paul Cooper is head chef and co-owner of Bishop Sessa in Surry Hills, where he takes a casual approach to modern European dining. Paul’s food highlights his passion for small producers and nose-to-tail cooking. He focuses on using local, sustainable produce … Continue reading


Good Fish, Bad Fish? If only it was that simple.

Choosing Seafood - the issues aren't black & white
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UPDATE - We have begun to review and update all of the GFBF species profiles with the help of Marine Scientist John Ford from Melbourne University. The aim is to present the recommendations of the various guides, certification schemes and government … Continue reading


How to Shuck an Oyster

Step 1
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As well as delicious recipes, we at GFBF want to share seafood preparation knowledge so that you can have confidence when cooking seafood. A freshly shucked oyster is a very different beast to the opened product at most fishmongers. Oysters are … Continue reading


Prosciutto Wrapped Rainbow Trout with BBQ’d Asparagus

Prosciutto wrapped rainbow trout with asparagus
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This dish is impressive to look at but easy to make – perfect for the next time you’re entertaining and want to impress! Serve 1 trout per person as a main course or a couple of these as a centrepiece … Continue reading


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