chef

12 July 2023

Chat with a chef: Jason Staudt of Stokehouse Restaurant on using the whole tuna

Jason Staudt is the Executive Chef of Stokehouse Restaurant and Stokehouse Pasta & Bar in St Kilda, Melbourne. Tuna Australia spoke with Jason to discuss why sustainably sourced tuna matters, learn his tips for buying fresh tuna, and find out what he served Barack and Michelle Obama when they visited Stokehouse Restaurant.

Read More
30 January 2023

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.

Read More
28 September 2022

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.

Read More
10 February 2021

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…

Read More
21 January 2021

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…

Read More
19 November 2020

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…

Read More
2 October 2020

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….

Read More