NEW KIDS ON the Block

What better place to launch our brand new magazine than the newest (and hottest) restaurant in the emerging CBD? Deb Caruso shares the excitement.

It was double celebrations to launch the first edition of Hello Sunshine Magazine at the newly-opened Market Bistro in Maroochydore’s emerging CBD.

Restaurateur Tony Kelly is well known for revitalising precincts such as Ocean Street and The Wharf Mooloolaba with his ability to deliver outstanding experiences such as Rice Boi, Spero and Saltwater Fish & Chippery. difference, making sure that what you’re buying is fished by Australian and New Zealand fishers in our waters is a good start.

VIP guests enjoyed superb canapes alongside handpicked wines from Market Wine Store and Heads of Noosa’s Japanese Lager. Cheers!

Apps like Good Fish are a great tool to have on your phone for when you hit the shops; you can look up species on the spot and find out what status they have and why.

Adopting a ‘nose to tailfin’ approach to using seafood is another way to make sure you’re not wasting any part of your purchase. Buying and filleting whole fish and making a nutritious, gelatinous stock with the frames, or peeling whole prawns and turning the heads and shells into a luscious bisque are some other ways to minimise waste.

By far the best way to choose responsibly though is to buy the highest quality seafood from as close to the source as possible. Fishers and processors who deal in the best tasting products tend to have a vested interest in the highest sustainable practices.

Get to know your fishmonger, and if they seem to know nothing about the product they’re selling you, find another fishmonger. Or enjoy the beautiful waterways and throw a line in yourself. Know what the limits are and never take home more than what you can eat. Even if you don’t catch anything, it’s a pretty pleasant way to while away a few hours.

For fishing regulations visit www.daf.qld.gov.au or download the Good Fish App at www.goodfish.org.au

KINGFISH SASHIMI WITH PICKLED JAPANESE PINK TURNIP AND CELERY, MISO DRESSING, SESAME AND SHISO

SERVES 4

Ingredients:

400gm fresh Yellow Tail

Kingfish, skin and bloodline removed

100gm Japanese pink turnips, finely julienned

100gm celery, julienned

30gm pickled ginger, finely julienned

50ml pickled ginger liquid

½ tsp salt

30gm white miso

30ml light soy sauce

15ml rice vinegar

1 tsp sesame oil

1 tsp sesame seeds, lightly toasted

¼ cup shiso leaves

Method:

• Mix together the turnip, celery, pickled ginger, ginger juice and salt and leave to stand for 10 minutes.

• Whisk together the miso, soy, vinegar and sesame oil.

• Slice the kingfish across the grain into 3mm slices and arrange on a platter or individual plates.

• Drizzle with miso dressing and arrange pickled vegetables on top.

• Sprinkle with sesame seeds and fresh shiso leaves.