It’s been way too long since I wrote here.

Life has changed significantly and focus has shifted on food, wine,  the restaurant industry and my children more than ever before, it’s an exciting time, although now I am toying with the idea of a new blog so will certainly keep you posted on any changes or updates in the coming months.

My friend, John Ford, asked me to give a talk with him at the Sustainable Living Festival in February  this year. It was a great time and an honour to have Chris Smyth from the Australian Conservation Foundation (ACF), Oliver Edwards from GoodFishBadFish and Angeline Charles of the Australian Marine Conservation Society (AMCS) join us for a panel discussion. Differing opinions are inspiring and important in the quest to find foundation to our own beliefs; robust discussion is healthy.

One of the many things people took from the talk was the fish cooking chart we handed out, it’s a simple list of different sustainable Australian fish species and the best methods by which to cook them.  I’ve had a few requests for it, so here it is again:

fish cooking chart

My friends and colleagues Phil Lamb from Spring Bay Seafoods in Tasmania and director of CQ Foods Michael Canals passed this on to me.

It is simply more information to confirm our belief that if a mussel doesn’t open when cooked it’s still fine to eat. Up to 370 tonnes of perfectly good mussels are thrown away each year because of an idea about mussels that is dated and hasn’t been challenged until now. Try it for yourself and remember if a mussel if no good it will smell to high heaven (and beyond).

AMIA4102_Mussel Fact Sheet_V2_Interactive

When I wrote Guide to Fish, the Australian Marine Conservation Society (AMCS) very kindly gave me permission to use their research on the fish species I chose to put in the book.

The AMCS have just released an new version of their sustainable seafood guide. A smart, litte book to take to the market that lists fish alpabetically and talks about the fish to avoid, the ones to eat occasionally and the better choices.

They’ve also, thoughtfully, put the guide up on line.

Click here to view the guide online

Click here to have a look around the AMCS online shop

We’re keeping the conversation going about sustainable food choices and sustainable seafood choices.

It all comes down to the consumer – yep – we got the power!

In this video I talk with James Andronis from Clamms about sustainable fish from the wholesalers perspective and then we go and visit Mr Paul Wilson, Director of Food at the Albert Park Hotel here in Melbourne and he cooks up some lovely dishes for us.

Click here to take a look

The International Seafood and Health Conference will be held in Melbourne from 6th – 9th November 2010 and my husband Maurice Esposito and I will be there with a large group of chefs, writers, scientists and intellectuals to talk about seafood and its benefits to long-term health, in particular, as part of a holistic approach to managing mental illness and other prevalent 21st Century ailments.

Maurice and I will be talking about cooking fish for children, sustainably, easily and deliciously. This is a significant conference that will assist all of us, as consumers,  in understanding the long-term benefits of choosing and cooking sustainable seafood. See below for just a touch of what’s on offer. More to come soon!

Click here to find out about the Wonders & Opportunities of the Ocean

Click here to find out about a wonderful presentation by International Experts on Seafood & Health

After the talk I gave in Sale last weekend, many people expressed interest in Greenpeace’s sustainable tinned tuna guide – some of us have given this fish up completely and others want to eat it, but consume it thoughtfully. So I thought I’d simply re-post:

Click here to find out the top sustainable tinned tunas available on supermarket shelves at the moment.

In Gippsland, Victoria this weekend, come along and celebrate the 150th anniversary of the inception of the Sale Botanic Gardens and take High Tea with fine bone china, cucumber sandwiches and passionate discussion about sustainability, seafood, cooking and eating!

It will be a lovely afternoon.

Slow Food East Gippsland’s High Tea in our Beautiful Botanic Gardens
Slow Food East Gippsland is holding a High Tea in Sale’s historic Botanic
Gardens to celebrate the one hundred and fiftieth anniversary of the
inception of the Gardens. Supported by the Wellington Shire Council and the
‘Friends of The Botanic Gardens’ members and friends are invited to come
and share an old-fashioned tea party served on pretty tablecloths, on
grandma’s fine china a delicious spread of tiny sweet cakes, sponges and
cucumber sandwiches. A large marquee will protect guests from inclement
weather and seating will be provided.

Food writer, Hilary McNevin will be addressing the group about the importance of making sustainable food choices in fish and seafood. Hilary is the author of “Guide To Fish” in which fish species selection is advised and relevant recipes are given. Copies of Hilary’s book will be available for sale. Last year’s High Tea
was a great success with Rosa Mitchell (author of “My Cousin Rosa“)
delighting those gathered talking about her Sicilian heritage, how it shaped
her own life choices. and establishing ‘Journal Canteen’ in Flinders Lane in Melbourne.

The High Tea is to be held on Sunday, October the 17th at 2 p.m. The cost is $12.00 to members and $15.00 to friends. Reservations are essential and can be made by

ringing Liz on 0409 447 472.