FISH
Belacan mackeral
Australia is such a lucky country. As our national anthem says "our land is girt by sea" - a stupid word 'GIRT' but amazing. Being the largest island in the world comes with its advantages. We have the largest coastline in the world and hence, a fishing industry that is worth hundreds of millions of dollars every year.
A few years ago, I was fortunate enough to meet Vaios and John Panopoulos from Regal Seafood’s in South Melbourne. They own and operate a 2nd generation fish business and literally have fish swimming through their veins. After a few quick emails to and fro, we organised an interview with Vaios. He’s such a passionate man. His business is fish and he knows it backwards. It’s such a privilege as a chef to see these providores and producers with such an amazing passion for their product. Not only did we get a guided tour of Regal seafood but we also had the most amazing interview.
It was a treat, despite being 4:30 in the morning, to hear a man speak of his business in such a passionate manor. We spoke of so many things. We had an overview of the industry, the building of the new fish markets, different types of fish, the challenge for today’s modern fishermen, Australian fish going worldwide, and the very important issue of fish sustainability.
There are two videos in the Regal Seafood’s visit so hang out for both of them They are some of my favourite videos we shot for the series.
So then we zipped back to the FOOD TO EAT kitchen to cook. I invited my sous chef, Beatrice 'Trixie' Choong back to the FTE kitchen to cook her old family dish of Belacan Mackerel. Then with a little help from my son we created a stunning blue fin tuna and nori which had been freshly caught off the coast of Portland, Victoria by my father in law. Enjoy
A few years ago, I was fortunate enough to meet Vaios and John Panopoulos from Regal Seafood’s in South Melbourne. They own and operate a 2nd generation fish business and literally have fish swimming through their veins. After a few quick emails to and fro, we organised an interview with Vaios. He’s such a passionate man. His business is fish and he knows it backwards. It’s such a privilege as a chef to see these providores and producers with such an amazing passion for their product. Not only did we get a guided tour of Regal seafood but we also had the most amazing interview.
It was a treat, despite being 4:30 in the morning, to hear a man speak of his business in such a passionate manor. We spoke of so many things. We had an overview of the industry, the building of the new fish markets, different types of fish, the challenge for today’s modern fishermen, Australian fish going worldwide, and the very important issue of fish sustainability.
There are two videos in the Regal Seafood’s visit so hang out for both of them They are some of my favourite videos we shot for the series.
So then we zipped back to the FOOD TO EAT kitchen to cook. I invited my sous chef, Beatrice 'Trixie' Choong back to the FTE kitchen to cook her old family dish of Belacan Mackerel. Then with a little help from my son we created a stunning blue fin tuna and nori which had been freshly caught off the coast of Portland, Victoria by my father in law. Enjoy
Seared blue fin tuna, nori, 2 melon and lime salsa, molecular caviar, xander brocolli
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