The changes in seafood dining in Australia over the decades
It’s interesting sometimes how those pesky algorithms work and suggest things to you…
This book has popped up for me as a suggestion. Published by Greg Doyle and co-authors Grant King @smile.catering and Katrina Kanetani, it harks back to the days, several decades ago when I was singularly exporting all of my product to Japan and I had no customers in Australia. Those chefs like Greg Doyle at Pier and Neil Perry at Rockpool @margaretdoublebay who were amongst my earliest Australian customers and were brave to stretch beyond what was the accepted standard for seafood in Australia. These guys broke through that glass ceiling.
We should all thank them immensely for their genuine desire to give their diners the very best experience possible. It changed the landscape of seafood dining in Australia.
