Food Safari Water

About the Show

About the Show

Maeve O'Meara journeys into the top end of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice springs restaurateur Jimmy shu. After visiting one of the world great seafood trading floors- the Sydney Fish Market with De Costi's chief buyer Carmelo Lombardo, renowned seafood chef Steve Hodges shares some of the secrets of cooking fish perfectly. Alberto Fava makes his inspired signature dish of squid ink tagliolini and calamari with salmon roe and bottarga. The bounty of the water includes the creation of perfect sea salt, using salt water, sun and wind at Olsson's in Spencer Gulf South Australia where salt has been produced since the 1940's... sea salt and rock salt then used in a classic Sicilian recipe for whole baked snapper in a salt crust from chef Lino Sauro.


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