Al Brown’s Raw Kingfish with Oyster Cream, Apple and Lemon Oil
A luxe take on fresh simplicity Fresh, sustainable seafood, treated simply is Al Brown’s calling card. The New Zealand chef and restauranteur knows how to be indulgent though, and in this recipe the oyster cream, apple syrup and lemon oil create a visual treat that celebrates the kingfish cubes. Our only advice? Buy at a […]
How to Shuck Rock Oysters
Welcome to the art of oyster shucking! We believe it’s a life skill and it means you can enjoy freshly shucked oysters anytime you like, just about anywhere you like. You’ll find ‘whole’ or ‘live’ oysters for sale right across Rock Oyster Country and can often get a tip or two from the seller, check […]
Kingfish Sashimi with Yuzu Truffle Dressing with Raku Dining
A master with the sushi blade Hao Chen, a Shanghai native, abandoned a future in computer science to chase his dream to become a sushi chef. He is now a master with the sushi blade and his Canberra restaurant Raku Dining has earned, and kept, several chefs hats. He says his journey is ongoing. We […]
Fish Curry with Lemongrass & Coconut by Courtney Roulston
A heartwarming, versatile dish – just add your favourite seafood In 2024 the impossibly talented Chef, Courtney Roulston took to our cooking demonstration stage for the third time – and her first time cooking! This is a versatile seafood curry that can adapt to the catch of the day, whether that be snapper, barramundi or […]
Eggplant & Prawn Dumplings by Serif Kaya, The Ottoman
Dumplings with a Turkish twist – and prawns! Ahead of reopening Canberra’s beloved The Ottoman, founder Serif Kaya visited Narooma to present Eggplant & Prawn Dumplings, transforming simple ingredients into gourmet fare. He also presented us with a second dish Seared Yellow Fin Tuna, accompanied by a vibrant eggplant relish. Eggplant and Prawn Dumplings Ingredients: • […]
Seared Tuna with Eggplant Relish by Serif Kaya, The Ottoman
An inventive, refined approach to classic Turkish fare Ahead of reopening Canberra’s beloved The Ottoman, founder Serif Kaya visited Narooma to present a seared Yellow Fin Tuna, accompanied by a vibrant eggplant relish. He also treated us with a second dish, Eggplant & Prawn Dumplings, transforming simple ingredients into gourmet fare. Seared Tuna with Eggplant […]
Crumpets with Sea Urchin Garnish by Elodie Marion, Mimi’s
Elodie’s signature patisserie marries with the rich flavours of the sea Since the dreamy, waterfront dining experience that is Mimi’s at Coogee Pavilion was launched in 2020, Elodie has captivated Sydney’s food scene with her innovative desserts. At Narooma, her simple yet revolutionary dish melded a classic crumpet with exceptional South Coast Sea Urchin tongues […]
Kaki Fry with Oroshi Ponzu by Belinda Dorsett, Mossy Group
Crumbed oysters with a daikon, yuzu sauce Local chef Belinda Dorsett is founder of the Mossy Group, a celebrated trio of cafes in Eurobodalla’s most beautiful havens and all destinations in their own right. Whether you’re already a fan or yet to discover her hospitality, try to pay a visit to discover the all-day brunch […]
