Chef, Restaurateur, TV presenter, Author, Consultant, Surfer, Fisherman and Family Man.


The Advocate -

The Advocate: Flying the Flag for Tassie Seafood

After an incredible four days at Taste of Sydney we’ve seen some fantastic blogs about Flying Fish’s menu of prawn skewers with black pepper curry leaf sauce, Petuna ocean trout with white curry and jasmine rice and the Wattalapam, a classic Sri Lankan dessert.

Below is an excellent article recently published in The Advocate about the 18,000 portions of ocean trout we served up and my upcoming trip to the Devonport Food and Wine Festival this weekend. Spots are already sold out for my seafood dinner with Petuna but I’m looking forward to a break across the Straight – great food down there.

If you’re in the area I’m doing a cooking demo at 12pm (noon) at the Rooke Street Mall.

Did you get to try the ocean trout? COMMENT and tell me what you thought

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