From whole fish to ballotine with Peter Doyle
In the last episode of our four-part canapĂ©Â series with Peter Doyle, the chef shows us how to break down a whole ocean trout before…
How to make the perfect fisherman’s basket
Fich chef Manny Paraiso's tips and tricks to making the best fried seafood.
How to prepare live abalone
Break down live abalone in 4 minutes with one of Sydney's premier seafood suppliers.
How seafood can help you boost profits this summer
Seafood is a summer menu must-have. From informing your staff to considering a range of different options, this week's best…
How to cure salmon like the Ancient Greeks (sort of)
David Tsirekas of 1821 takes us back in time with this Ouzo cured salmon dish inspired by the Ancient Greeks.…
How to handle live sea urchins
Craig Shephard from Obsession Dive shows chefs how easy it is to handle and prepare live sea urchins.
Solutions to the Imported Prawn Ban
Will Brunker from Joto Fresh Fish talks us through some alternatives for the currently banned imported prawns.
Serving caviar: the basics
William Oates from Prime Steakhouse runs through the best ways to serve and store this culinary delicacy.
Kitchen Tour: The Provincial
John Paul Hawach from Sydney’s The Provincial goes back of house to run through how the restaurant’s Parilla grill and…
8 ways to know if you’re a good boss
There's more to being a good boss than just paying your staff on time. This checklist by Profitable Hospitality's Ken…