Crispy skin mullet with octopus, celeriac and buckwheat
Recipe courtesy of Adam Sayles, Head Chef at St Michael 6003 from season 1 of Seafood Escape
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BBQ Hawkesbury school prawns
courtesy of Jacob Davey from episode 6, season 1 of Seafood Escape
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Flathead fish and chips St Peter restaurant style
Recipe courtesy of Josh Niland from season 1 of Seafood Escape
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Slow cooked Fremantle octopus with raspberry vinegar, almond samphire & pickled grapes
Recipe courtesy of Indiana, Greenhouse and Brendan Pratt season 1 of Seafood Escape
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Ocean trout salad
Sarah Knight, a young chef from Sydney was a national finalist in the Electrolux Young Chef of the Year 2012, here she shares with us one of the recipes she created via appetite for Excellence sponsored by FRDC
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Calamari pickled fennel bouillabaisse sauce and macadamia
George Tomlin, a young chef from Melbourne’s The Town Mouse and the Electrolux Australian Young Chef 2014, shares with us one of the recipes he created via Appetite for Excellence sponsored by FRDC
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