Series 1: Episode 3 — Seafood Escape With Andrew Ettingshausen

Whiting is one of Australia’s most popular table fish, but how often do we think about the hard work that goes into putting these tasty little fillets on our plates? We head out from Lakes Entrance in Victoria with Darren Reggiano aboard his trawler Nephelle to find out. And we follow the process from netting in the ocean through to filleting in the local fisherman’s co-op. With us is chef Simon Tarlington from the multi-starred Highline Restaurant in Melbourne’s Railway Hotel. On board he cooks School Whiting over Apple Wood with Caper Apple Salsa – then in the restaurant, School Whiting with Marmalde, Preserved Mushrooms and Fresh Forest Herbs.

SIMON TARLINGTON

Head Chef, Highline Restaurant

Our restaurant Highline is an intimate dining space hidden within our Hotel. Our aim is to highlight Australian produce, sourcing as much fresh seasonal produce as possible from our own farm and working with like minded companies for products that we cannot make or grow ourselves. All of the products grown at the farm are managed by the hotel owner Wayne Sullivan who has been in hospitality for 40+ years, growing to the exacting specifications of our Head Chef Simon Tarlington. Simon and Wayne meet every week to discuss what is available for the menu to maximise the use of seasonal produce. Simon was a Young Chef of the Year Finalist in 2014 and previously worked at Quay in Sydney with Peter Gilmour. Simons focus is fresh flavours, seasonal produce and sustainable practices. He believes in supporting local suppliers and farmers because he recognizes that we have such great produce in Australia.