29/05/2026
This is why I love working with great fishermen and producers.
People see the fish in the display or on the plate, but what they don’t see is everything that happens before it gets there.
It’s not just us that needs to do the right thing. The fisherman, the producer, the handling onboard, the packing, the freight, the warehouse, the driver and finally the chef or customer. The whole chain has to be right.
Australia is a huge country. Some of these fish have travelled thousands of kilometres to get here. That’s why we airfreight so much of our product. Is it more expensive? Absolutely. But quality costs money and freshness doesn’t happen by accident.
Queensland has had a rough six months. Rain, flooding, cyclones and limited fishing windows have made supply patchy for a long time.
But seeing fish like this come through again gets me excited.
Red Emperor. Tom Cod. Gold Spot Rock Cod. Coral Trout.
The quality is exceptional and it’s a credit to the fishermen who have stuck it out through some tough conditions.
When supply is there, chefs need to support these fisheries. We all talk about supporting local industry when stock is short. It’s just as important when the fish are finally coming in.
For a moment, forget regulations, paperwork and all the other noise.
Just look at the product.
This is what gets me excited to come to work tomorrow.
