Series 2: Episode 6

What more dramatic way to end this series of Seafood Escape than in the teeth of a Southern Ocean Force 7 gale, and engaging in a bout or two of vigorous shark wrestling! We head out from Wynyard in North West Tasmania aboard the gill net fishing boat Charisma to discover the drama and adventure behind one of the great staples of Australian fish’n’chips culture – a nice piece of firm white Flake. That’s the name of the deliciously boneless flesh of the Gummy Shark. Professional fishermen Peter Smith and Jai Murphy are joined by professional chefs Scott Heffernan and Tom Willsmore for a wild night of setting six kilometres of net on the ocean floor while being battered by waves and splattered by rain. Then more hard work next morning when the net rolls in and a freight train of Gummy Sharks starts hitting the deck. Amazingly, Scott and Tom have enough energy left to cook up a scrummy lunch of BBQ Gummy Shark Tortillas with Green Tomato Jalapeno Salsa and Herb Salad. And later at Scott’s Frank Restaurant on the Hobart waterfront, they serve Char Grilled Gummy Shark with Yellow Chilli Tiger’s Milk.

Scott Heffernan

Frank Restaurant and Bar

Scott grew up on the remote West Coast of Tasmania and has 20 years experience as a Chef in Hobart and Melbourne.

Scott supported Kif Weber and Scott McMurray in founding Smolt (now Suzie Luck’s) in 2008, overseeing the kitchen and catering for the Hobart institution for almost 10 years. In 2014, he joined them as a business partner to open a second establishment - Frank Restaurant and Bar - on Hobart’s waterfront. He continues to oversee the kitchen of the South American inspired bar and grill.

Scott is dedicated to working with local producers and suppliers to source some of the finest quality ingredients Tasmania has to offer. He still fishes the wild West Coast waters whenever he gets the chance.

This Episodes Featured Recipes