BaldBastard

I'm a Kiwi but live in Aus, did my training in the mountains in NZ, a place called the Hermitage https://www.hermitage.co.nz/ It was unique because to go above 3rd cook you needed 4 years European experience so all the Chef de parties up were Europeans, mostly German which was a great schooling in the basics while getting German work ethics. I did the compulsory working holiday of Europe and returned to NZ working in Queenstown, first job back was as a sous chef which quickly lead to head chef and stayed in that roll for 15 years. I moved to Aus in my late 20's

When I was in Europe I worked as Poissonnier, so all seafood's and I basically did that because its the easiest section, stuff all prep and everything cooked to order. It was a shell shock when I first came to Aus due to the abundance and quality of seafood available here. back in NZ I'd phone the fishmonger and ask what fish was available and there would be 2-3 daily that were fresh, where as in Sydney there would be closer to 100, basically what ever you want, fresh today.

Aussies themselves piss me off seafood wise cos like everyone will eat snapper , but pass on leather jackets and Turbot which are actually far superior.. and cheaper cos few buy them, the other hard thing to explain too Aussies is, not everything is best cooked on the BBQ.

I have a ex michelin star chef coming for dinner tonight, I cook, he brings the pot ;) BBQ Salmon on a lima bean and tomato veg casserole, and fuck knows what's for dessert yet but I have an green apple and mint sorbet I made the other day in the freezer, just what the fuck to put with that I have no idea, I served it the other night with peppermint chocolate chards, but wifys gone on another diet and chocolate is banned this week... maybe I'll throw some white rum on top and call it frozen mohiito