Bentley team to launch sustainable seafood restaurant at Barangaroo
The site currently occupied by Rene Redzepis Noma pop-up will later this year be transformed into a sustainable seafood restaurant, headed up…
Sydneys Manta to host Oyster Appreciation Month
Following its relaunch in 2015, Manta Restaurant and Bar on Sydneys Woolloomooloo wharf will next month host its Oyster Appreciation Month.
NSW seafood industry leaders recognised by the Order of Australia
On Australia Day, three seafood industry leaders were honoured with a Member in the General Division of the Order of Australia award.
Cala Luna reopens after devastating fire [gallery]
Cala Luna in Sydneys Mosman has reopened with a new look and a new menu after closing for renovations following a devastating…
Melbournes best chefs slam impending ban on commercial net fishing
Leading chefs and restaurateurs including Neil Perry, Ben Shewry, George Calombaris and Andrew McConnell have joined forces to criticise the Victorian governments…
From pest to pleasure: chefs growing interest in seaweed [video]
James Ashmore, founder of Tasmanias Ashmore Foods, says chefs across the country have a growing appetite for seaweed, and are thinking outside…
Big fish, little fish: two companies making a splash in Tasmanias seafood industry
A growing number of chefs and consumers are seeking out ingredients grown or produced on Australias island state, and this means business…
Ban on commercial net fishing in Port Phillip Bay will hurt Melbournes restaurant scene, Neil Perry
The introduction of legislation to phase-out commercial net fishing in Victorias Port Phillip Bay will impact heavily on Melbournes fine dining scene…
Why seafood sustainability is more complicated than we realise
The problem with the topic of seafood sustainability is that its communicated to both the public and foodservice industry members as a…
New app to help restaurateurs assess seafoods shelf life
Sydney Fish Markets is launching the Australian Seafood Quality Index app, helping seafood buyers and restaurateurs to get a good indication of…