by Gordon MacDonald • Anglers have been getting amongst the mackerel in Moreton Bay over the last few months. Both school and spotted mackerel have been fairly plentiful and both are extremely tasty. They are […]
by Gordon MacDonald • Smoking, one of the oldest ways of cooking, flavouring and preserving meats and fish, combines the effects of salting, drying, heating and smoking. While meats and fish can be cold smoked […]
by Jamison Godfrey • As we move closer to the warmer months and fish availability becomes broader, there is an abundance of species to chase – and eat! This dish uses a selection of Tasmanian […]
by Jamison Godfrey • I have spent many nights surf fishing as a teenager catching gummy sharks all around the state. Most of the time I would just release them, but now if I were […]
by Jameson Godfrey • I find that the mackerel family of fish is mainly used for bait rather than a table fish here in Australia, and why not, it’s brilliant, but it also makes a […]
by Jamison Godfrey • These are a perfect beer snack when having a few people over for the footy or to plan the next fishing trip. They are deliberately a little salty but that can […]
by Jamison Godfrey • There is still a pretty good fan base when it comes to the seafood and beef combination. At the restaurant we get plenty of requests each week for which I happily […]
by Jamison Godfrey • Every year the calamari and a bit later the arrow squid make their way up the Derwent River in the months of December through to March. They are around before and […]
by Jamison Godfrey • I have many fond memories catching up with friends at one of my favourite cafes in the beach side suburb of Cronulla where I lived for seven years, especially in spring […]
by Jamison Godfrey • I think most people have encountered a scallop pie from their favourite bakery, loaded with scallops and chunky vegies in them. Here is a version of my own for you to […]
© Queensland Fishing Monthly P/L 2017 
