Series 3: Episode 8

For our final episode we’re out on Wallis Lake, the huge estuary between Forster and Tuncurry just over 300 kilometres north of Sydney. We’re aboard the smallest prawn trawler we’ve ever seen with third generation fishing pro Danny Elliott, who uses his little river runabout to trawl for School Prawns and also to lay pots for Blue Swimmer Crabs.

With us all the way is Troy Crissanti, an executive chef at renowned Quay Restaurant overlooking Sydney Harbour and Circular Quay. At the Wallis Lake Fishermen’s Cooperative, where we see how Danny’s catches are prepared for market, Troy cooks a lunch on the wharf of Barbecued School Prawns with Andouille Sauce and Heirloom Tomatoes. Back in his restaurant kitchen at Quay, he serves up a stunning Confit Potato with Blue Swimmer Crab and Kombu.

Troy Crisante, Head Chef at Quay

Ive worked with Peter Gilmore at Quay and Bennelong for over 7 years. I was lucky enough to be part of the opening team at Bennelong and the the re-opening team at Quay in 2018. I have also trained in London under Brett Graham at The Ledbury and also worked as Sous chef at Firedoor restaurant under Lennox Hastie.

This Episodes Recipes