December 19, 2013
The Australian Junior Chef team took out the Silver Medal at the World Championships in South Korea for their Glacier 51 toothfish dish, labelled as ‘Seared Glacier 51 Toothfish with Grilled Baby Octopus, Compressed Apple and pickled Daikon, Braised Fennel & Fennel Emulsion’. Congratulations to all involved! Left to Right: Peter Tischhauser (Logistics Manager), James Cole-Bowan, Read more »
November 28, 2013
Ten years ago, Patagonian toothfish conjured images of illegal fishing and endangered species. Now, one of the world’s rarest, hardest-to-catch fish is about to land in restaurants and, in about six months, in shops. The Australian government has patrolled its territorial waters to keep out illegal fishers and Austral Fisheries, which now has a 2500-kilogram Read more »
November 25, 2013
July 14, 2013 ABC Landline: Seafood and Sustainability PIP COURTNEY, PRESENTER: In 2015, Australia’s big two supermarket chains will only sell fresh fish that’s been independently certified as sustainable, and they’re also promising a third-party tick of approval for some frozen and canned fish. parajumpers gobi It dramatically lifts the stakes in a growing trend Read more »
November 22, 2013
To many people in mainland Australia, Glacier 51 Toothfish may be a new world. To be accurate, we are talking about Patagonian Toothfish. I first heard of the fish while dinning at d’Artagnan. When the manager talked about the fish, I was out of my mind. In fact, I’ve never heard of the fish until Read more »
November 22, 2013
By Mark Jensen, executive chef, Red Lantern on Crown and Red Lantern on Riley Serves 4 Ingredients – 2 garlic cloves – 3cm long pieces of galangal, peeled and finely sliced – 6 coriander roots, skin scraped off – 1 long red chilli, seeds removed – 6 kaffir lime leaves, finely sliced – 2 tsp Read more »
