According to the United Nations Food and Agriculture Organisation, one third of the world’s fisheries have been exploited beyond sustainable limits. It’s definitely not a pleasant statistic (to say the least), but some of Australia’s most talented young chefs are leading by example and doing their part to minimise the impact climate change and overfishing have on our marine environment.
On Sunday, March 15, acclaimed chefs Josh Niland and Analiese Gregory will be presenting back-to-back masterclasses at the Sydney Seafood School as part of Sustainable Seafood Week, an initiative by the Marine Stewardship Council, a non-profit organisation devoted to sustainable seafood certification.
Niland, the chef-owner of Paddington’s Saint Peter and nearby Fish Butchery, will be detailing his distinctive ‘fin-to-tail’ approach that uses every part of the animal and has won him a bevy of awards (including Time Out’s 2018 Restaurant of the Year and Chef of the Year). Gregory, meanwhile – formerly of ACME and Bar Brosé and more recently of Franklin in Hobart – is known for spearfishing, foraging and diving for her own produce, and will be presenting her favourite ways to prepare what she catches.
You’ll get a drink on arrival before sitting down for two sessions with the chefs, as well as six tastings of MSC-certified wild seafood and matching beer or wine – all for a bargain $49, which includes a goodie bag to take home.
