Port to Plate: South Coast NSW is so much more than a cookbook. It’s a collaboration between the author, Lynda Sloan, a raft of talented regional chefs, and the seafood industry including fishing co-ops, aquaculture innovators, and government departments – buy a copy now from outlets including PhycoHealth in Woollamia (Dr Pia Winberg is a contributor to the book) and Boobook on Owen in Huskisson.
In the author’s words, this book is “a celebration of flavours and stories woven together by the love of seafood”. Threaded through its pages, 18 exceptional chefs present 50 recipes including an 8-course degustation designed by TAFE NSW.
The recipes and accompanying stories cover 20 core South Coast seafood ingredients, from fish and shellfish to seaweed – there’s even a sourdough bread recipe that incorporates seaweed.
The book covers an expanse of the NSW South Coast from Wollongong to Eden, with recipes and stories that serve to connect us more deeply to our food through descriptions of the marine life that enter our food chain, including their habitat, diet and other characteristics, along with how they are harvested or farmed – aquaculture has its own chapter, as do the generational fishing families and the co-ops that are a mainstay of coastal fishing communities.
Lynda says: “The goal … is to connect consumers with the seafood industry, to understand where their food comes from, and to appreciate the effort that goes into sustainable seafood production.”
Here’s what we especially love about this book’s content from Jervis Bay:
Dr Pia Winberg from PhycoHealth has written a section on seaweed innovation.
There’s stories and recipes galore about our home-grown mussels from Jervis Bay and Twofold Bay near Eden.
Chef Seong Kim from Mama Kim’s Kitchen Huskisson, Jonathan Pryor from Cupitt’s Estate Ulladulla and Tom Griptom from Altar Bar in Milton have all contributed delicious recipes, and Brinley Kettle from Lagom Bakery Burrill Lake supplied the aforementioned sourdough bread recipe.
Also contributing to the appeal of this beautiful book, a dozen South Coast artists have their work included on the cover – by Judy Panucci – and spread among the pages, from paintings of fish and landscapes, underwater photography and even evocative textile art.
Find the QR Codes for Video Footage
Sprinkled in the book are QR codes that link to video footage capturing the daily lives of the featured chefs, as well as an insider’s view of how the Sydney Fish Market live auctions work.
This is the second book from Lynda Sloan, the first being focused on Port Stephens on the NSW mid-north coast (available online). Lynda says: “If I can help people on their seafood journey, encourage them to choose more sustainable species, and showcase how our chefs’ expertise elevates every dish, then I have done my job.”
We think she has definitely done that!
Port to Plate: Seafood cookbook, South Coast NSW, “Soul of the sea”
By Lynda Sloan, RRP$49.95
Available at many local outlets including PhycoHeath in Woollamia and Boobook on Owen in Huskisson.
