Series 3: Episode 6
There’s a lot of fishing history and heritage in this week’s Seafood Escape. We head out from Nelson Bay at Port Stephens aboard an ocean trawler that’s been working these waters for almost 50 years. She was built in 1971 by a family who brought their fishing knowledge from Croatiain 1960 and have been supplying seafood to Australian tables ever since. We’re the guests of skipper Miro Mislovwho gave up a promising accountancy career to come back to the family business and lifestyle. While Miro’s main target species are Flathead and Squid, he also comes up with a good catch of Leatherjacket, which our guest chef Tom Boyd chooses to turn into tasty Tacos with Avocado, Red Cabbage and Green Salsa. Tom’s the head chef at Margan Restaurant located at the Hunter Valley’s Margan wine estate, and he also serves up Flathead in a delicious Asian style with Garlic and Ginger Oil.
Thomas Boyd
Inspired by the beauty of the Hunter Valley seasons, head chef Thomas Boyd is in his element working with the riches of the abundant Margan estate to create dining experiences that provide each visitor with a unique sense of place. Born and raised in the Hunter, Thomas knew early on he was destined for the challenges of the kitchen. After leaving school early to pursue his career, he started an apprenticeship at Restaurant 305 in historic Maitland’s main street. A move to Restaurant Mason in the East End of Newcastle enriched his foundations in the kitchen, but it wasn’t long before the Hunter Valley called. He began his journey at Margan in 2013 as a second-year apprentice, where he was named, Apprentice of the Year by the Australian Culinary Foundation. Thomas’ passion for his craft saw him progress through the ranks of the Margan kitchen working his way to become junior sous chef. It was at this stage he took an incredible opportunity - a job at London’s two Michelin Starred restaurant, The Ledbury alongside renowned chef Brett Graham. It was in his two years at the prestigious Notting Hill restaurant he learned his enduring respect for ingredients; as well as the importance of passion and drive in the competitive industry. After some time eating his way around Europe, it was time to return home to the Hunter. Thomas says he is continually inspired by the Margan garden and embraces the challenge to use what the estate produces. ‘Our philosophy of Estate Grown – Estate Made is a strong foundation and something that always drives me,’ Thomas says. ‘Who wouldn’t be driven by that? We have a one-acre garden, a citrus orchard, olive grove, bee-hives, our own lamb and chickens and dry ageing rooms all on site. And we complement all of that with a premium selection of hyper-local produce. ‘Making Margan a destination for visitors from near and far is a passion for me – it was a fantastic place to complete my apprenticeship and I am very proud and honoured to be here now as head chef.’
This Episodes Featured Recipes
