Stix Catering

19 November 2020

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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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…

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