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Recipe: Tuna baked in paper parcels

These parcels can be prepared several hours ahead of time and removed from the fridge 30 minutes before you’re ready to cook them. Serve the parcels for guests to open at the table, releasing the delicious aroma of…

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Chat with a chef: Josh Harris spruiks Australian tuna as ‘best in the world’

Posted in: When I was young, I started working in a mate’s kitchen in Brisbane. Then I moved abroad and lived in London for a couple of years and worked under a couple of world-class…

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Tuna Australia calls for primary sector to unite to address worker shortages

Nearly a year on from when COVID-19 hit Australia’s shores and our international borders slammed shut, the tuna industry and other food-producing industries continue to suffer from serious worker shortages. “We urgently need to find a solution to…

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Chat with a chef: Neil Perry says we must ‘look after the tuna we’ve got’

Posted in: I have been buying whole MSC-certified tuna and swordfish for many years from Pavo and Heidi Walker of Walker Seafoods in Mooloolaba, Queensland. They look after their fish and always send the best…

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Recipe: Korean-style tuna tartare by Neil Perry

“This was inspired many moons ago by a wonderful Korean raw beef dish. It’s got great textures – the softness of the tuna and crunch from the cabbage, green onion and pine nuts.” – Neil Perry Recipe sourced…

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Recipe: Easy as fresh Australian tuna poke bowl

Looking for a quick tuna recipe? This easy as poke bowl looks great, tastes even better and can be whipped up in 15 minutes! Fast, fresh and full of flavour, our easy as poke bowl is seriously good….

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Crew safety at the forefront in new Tuna Australia research project

Finding new and improved wildlife mitigation technologies that enhance crew safety is the focus of a new Tuna Australia project that started this month. Funded by the Fisheries Research and Development Corporation (FRDC), the research project will test…

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Recipe: Kombu cured yellowfin tuna with yuzu koshu dressing and toasted buckwheat

This recipe was provided by David Allison, owner and executive chef of Stix Catering.

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Chat with a chef: David Allison says sustainable seafood is in demand

Posted in: We used a lot of seafood in the Qantas menus, which were developed by Neil Perry of Rockpool Consulting. One of the main seafood we used was yellowfin tuna because of its fat…

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Tuna stars in new ‘easy as’ ad campaign to promote Australian seafood

Cooking Australian seafood is easy as. That’s the tagline of the first whole-of-industry marketing campaign launched this week under the nation’s new flagship brand, Great Australian Seafood, to encourage more Aussies to eat locally-caught seafood. Tuna is one…

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From workshop to wharf: Klokan Fishing’s new longliner ready for fit out

Klokan Fishing’s new 24-metre tuna longliner has been moved from the workshop in Newcastle to the wharf in Port Stephens for fit out and officially named the Mira Š as it draws ever closer to completion. The Mira…

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Chat with a chef: Paul Wilson talks sustainable tuna

  Posted in: I’m consulting to Morgan’s Sorrento. It’s a busy beachside restaurant and bar in Melbourne’s spectacular Mornington Peninsula, where we have introduced a modern pub menu with tuna and seafood influences for summer….

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