Fish is the main source of protein for almost 1 billion people globally, yet more than 30 per cent of commercial fisheries are operating at unsustainable levels. It is an increasingly pressing problem, without easy solutions. But what’s key is challenging the system by shifting the focus towards valuing diverse species and all parts of their edible components.
My priority is to maximise the yield from one single fish, which I firmly believe should not be seen as something we only take the fillets from. There is a minimum of 90 per cent delicious potential in each and every fish in good condition, a number that represents nearly double the commonly accepted yield. What does this mean? Well, ultimately, for every fish caught we can generate the yield of two. So, one less fish is caught, effectively doubling the output of fish for the world.
Fish is so much more than two fillets held together by a head and a tail. It should be a real privilege to consume and something that, in both the cooking and eating, brings you and your family real joy.
Drunken bass grouper with mushrooms
SERVES 4
“This dish is inspired by two incredible Australian chefs, Kylie Kwong and Neil Perry. I have had many memorable experiences with a dish of this nature at both of their restaurants,” says Josh Niland. “The big, fleshy, succulent bass groper really comes into its own here as it soaks up the flavours from the stock.” Pictured p105
4 x 150 gm bass groper darnes (see note), skin on 12 fresh shiitake mushrooms
100 gm oyster mushrooms
100 gm enoki mushrooms
1 tsp sesame oil XO sauce, to serve
GINGER SPRING ONION SAUCE
Diese Geschichte stammt aus der October 2021-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der October 2021-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.