Glacier 51 toothfish at Good Food Month, Sydney
October saw Good Food Month come to Sydney, and Glacier 51 toothfish was showcased at the Campbelltown Catholic Club at an event called Producers Go Clubbing. Our good friend John Susman from FishTales was MC for the night, which hosted a range of top Australian producers and ‘foodies’ alike. Executive Chef Paul Rifkin cooked up our Glacier 51 toothfish with celeriac, pickled cucumber ribbons, with lemon myrtle salt, paired with Tinja 2012 Mudgee Chardonnay.
We have found two bloggers that were impressed with the G51 toothfish on that evening – firstly, Ramen Raff, said “The Glacier 51 toothfish fillet from Fishtales was cooked to perfection. It had milky taste and a slightly moist silky texture. The sweet and creamy celeriac along with the pickled cucumber ribbons and lemon myrtle salt were nice accompaniments to the fish.”
Brasserie Bread also dined that night, saying “A standout dish was the Glacier 51 toothfish, boasting delicate flavours and a buttery texture, perfectly complemented by the celeriac puree and balanced with acidity from the pickled cucumber.”
