It’s nearing midnight and Ross Fidden is kneeling in one corner of his runabout, arms dangling over the side as if he’s accidentally dropped something. The glow from his headlamp illuminates the calm, inky water as he reaches down into the abyss. “I’m threading the spreader into the net,” says Fidden. The spreader, a technical word for a timber pole that is forked at each end, holds the net open in the middle. He stands gingerly, readjusting his waders. “Now, we wait.”
As we float peacefully on the Myall River under the cover of darkness, Fidden, a fifth-generation fisherman, explains the process of set-pocket prawning. In short, a 20-meter-wide, funnel-shaped net is strung across the river, and as the tide runs in, it carries the prawns into the net. It seems pretty simple he says, but there are a lot of variables – the tide, the moon and the weather all play a part in creating the perfect prawning conditions. And based on the tonight’s conditions, our haul should be sizable.
“Last night, I pulled in 900kg on my own; and 1100 the night before with a little help,” says Fidden. “You can’t stop, you’re flat out!”
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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.