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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.
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.