Series 3: Episode 2
From the spectacular ocean outcrops of South Solitary Island to the trendy café scene in beachside Sawtell, this episode is as much a picture-perfect postcard from Coffs Harbour as it is a fishing and cooking show. And it starts with a seaside festival!
It’s the colourfully delicious Ocean Harvest Festival, right on the trawler and fishing boat docks of the Coffs Harbour Fishermen’s Cooperative. Here we meet professional fisherman Luke Dickens, and we introduce him to chef Richie Dolan from The Hilltop Store at Sawtell. Luke uses handlines – strictly limited to just two – to fish the ocean waters of the Solitary Islands for Kingfish over 65cm in length. It’s hard work, as Richie discovers, although with the pleasure of Humpback Whales cruising into the background.
Onshore, Richie cooks a quick and delicious lunch of Kingfish Bruschetta and gives us a grand finale of Kingfish Sashimi at The Hilltop Store.
About Richie Dolan
Originally from the United Kingdom, I was born and raised in York in the North of England.
Working from a young age in the hotel that my mum managed, I grew passionate about food and excited with the local produce that I got to see from inside the kitchen.
I pursued further education after school but wasn’t happy with how I learnt and knew that I had to be hands-on with whatever I was doing.
I was offered an apprenticeship at The Dean Court Hotel under the tutelage of Andy Bingham and his team. Once I had finished my apprenticeship I came travelling to Australia at the age of 19 with a few friends. Settling in Sydney after a few months, I set out to find work under the instruction of my mum dad! Who both really pushed me to set sights on a bigger goal than I had in mind.
At 19 I got a job with Matt Moran and Peter Sullivan at Aria restaurant. Not knowing a great deal about many things, I jumped at the opportunity that was given to me and started my Australian culinary journey, this was 2005. I worked my way up through the ranks and after a few years, promoted to Junior Sous chef.
Moving into late 2011 I left for 3 months and travelled parts of America and had a Christmas in York. Coming back in early 2012 I was part of the team that opened up Chiswick restaurant in Woollahra. (another restaurant owned and operated by the Morsul group) Here I was a head chef until 2016 when my wife Carla and I decided to leave Sydney with our 7-month-old son Hudson, to Sawtell on the Mid North Coast of New South Wales.
Carla is a Sawtell local and for her coming back home with Hudson and myself is what has always felt right. Carla has always had her eye on a potential restaurant site from when she was a young apprentice. We began movement on Carla’s dream. Restoring the old Hilltop Shop in Sawtell. An existing shop dating back to 1914. After many push backs and people saying it couldn’t be done (myself included), we opened in March 2018.
Our ethos on food hasn’t changed since we opened. Using fresh, seasonal, local produce to let the food speak for itself and tell the stories of our local heroes. Our farmers, fishermen and all of the people intrinsically linked to our food chain.
In 2020, we hope to spread our wings a little further afield into catering and hopefully a night-time restaurant, where we can focus even more on telling the story of our local bounty.
This Episodes Featured Recipes
