Author: Kate Bevitt

Chat with a chef: Steven Snow of Fins restaurant

Chef Steven Snow is the owner of Fins, Australia’s most awarded regional restaurant, in Kingscliff, northern NSW. Tuna Australia caught up with Steven to learn about his chef journey and favourite ways to (not) cook tuna.

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Nori dusted sashimi, seaweed mayonnaise, watercress, warm chilli and lime dressing

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Simply perfect fish, wasabi mash, sautéed kale

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‘Life-changing experience’: Participants reflect on national leadership programs

In March 2022, Tuna Australia Program Manager Phil Ravanello graduated from the National Seafood Industry Leadership Program (NSILP), and Tuna Australia member Hayley Abbott graduated from the Australian Rural Leadership Program (ARLP). We spoke with Phil and Hayley…

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Meet a member: Bil Colthurst of Fishing International Supplies and Hardware

Bil Colthurst is the owner of Mooloolaba-based Fishing International Supplies and Hardware, the premier supplier of commercial fishing gear in Australia for more than 35 years. Tuna Australia spoke to Bil about how the business started and has…

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Memories of fishing legend Mike Rowley

Commercial fisher Mike Rowley was a legend of the Eastern Tuna and Billfish Fishery. In this article, son Jo Rowley and Tuna Australia member Cathal Farrell, owner of Upscale Seafoods, reflect on Mike’s many great achievements in his more than 60-year fishing career.

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Chat with a chef: ‘Keep it simple’ when cooking tuna, says Stephen Hodges

Chef Stephen Hodges calls himself “part chef, part fish”. Over his 43-year chef career, he has run and established some of the most influential seafood restaurants including The Pier and Fish Face. Tuna Australia caught up with Stephen to learn about his passion and commitment to all things seafood and his tips for buying and cooking tuna and swordfish.

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Recipe: BBQ albacore tuna with sauce agrodolce

Posted in: Posts navigation Chat with a chef: ‘Tuna and swordfish are amazing to cook and eat’, says Ben Way of Little Beach Boathouse Stay informed Industry news delivered to your inbox every 1-2 weeks…

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Chat with a chef: ‘Tuna and swordfish are amazing to cook and eat’, says Ben Way of Little Beach Boathouse

Ben Way is the executive chef and owner of Little Beach Boathouse in Port Stephens, NSW. The UK-born chef has worked in several fine dining restaurants in Newcastle and the Hunter Valley and, in 2021, he and his…

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Meet a member: Mia Bredenberg of Sunderland Marine

Mia Bredenberg is the Australian Branch Manager for Sunderland Marine, which has been a member of Tuna Australia since 2016. Tuna Australia caught up with Mia to learn about her career journey and insurance services for longline tuna…

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‘Great opportunity’: Little Tuna delights French Ambassador with fresh sashimi

What do you serve to the French Ambassador to Australia who calls himself a passionate foodie? Thin slices of fresh-caught yellowfin tuna coated in a rub incorporating the traditional flavours of Japan. That was what Tuna Australia members…

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‘Keeping quota in local and Australian hands’: Andrew Rado of Longreach Maris on new quota investment fund

Tuna Australia spoke with Andrew to learn about Longreach Maris’ Funds and the benefits that they aim to deliver for fishers, regional communities and the Australian public.

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