It’s been over a year since I first went fishing with Mark Labrooy. The idea was to pick the brains of chefs and those passionately involved in the seafood industry; to learn how the professionals process and deliver the highest standard of dining experiences they can. And to discover unique recipes, species and cuts of fish that lead to minimising waste, maximising yield, and improving our recreational fishos cooking game.
Having chatted to mongers, commercial fishermen, and restauranteurs since Mark’s podcast, the amount of knowledge has blown my mind away. Every guest has provided ground-breaking information or subtle considerations and techniques that have motivated me to improve my capacity to produce restaurant-quality meals in an environmentally conscious manner. If you haven’t already done so, you need to start at episode…
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Fishing World (Digital) - 1 Issue, Summer Annual 2024