Sally James

Contributing Editor

Sally has written about the seafood industry for more than 20 years, beginning when she served as culinary editor for Seafood Australia. She is an award-winning Australian chef, educator, television presenter, and has written eighteen books, including two international award-winning books with IACP and the World Cookbook awards in France. She has been a guest chef and lecturer for the American Heart Association, the Culinary Institute of America, Disney’s Epcot International Food & Wine Festival, COPIA, Draegar's and Publix Markets, the American Institute of Food and Wine, and Johnson & Wales Universities across the United States. Her work has appeared in Cooking Light, Savor Wine Country, Weekend Wine Watch, Vogue Entertaining, Delicious, Family Circle, Qantas Magazine and many more.

Published on
February 7, 2020

Australia’s capital is not Sydney, nor Melbourne – it’s a city named Canberra, three hours southwest of Sydney. Often overlooked internationally, it was designed and built specifically to be the capital of the country when the battle between the two more well-known cities became insurmountable. 

For the first part of Canberra’s history, public servants reigned supreme, working in block-like structures and dining in

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Published on
December 6, 2019

For a landlocked city hundreds of miles from the nearest ocean, Denver, Colorado, has some of the best seafood offerings in the country. The city has proven that being coastal does not mean seafood superiority.

It is also one of the country’s most forward-thinking and progressive food scenes, with chefs flocking to the city from both coasts for the opportunity to make their mark and define their own style of cooking.

Several factors came

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Published on
October 14, 2019

There is likely no restaurant which weaves so much of its city’s culture into the dishes it serves as does Farallon of San Francisco.

Named after the Farallon Islands – which sit off the city's coast – Farallon is arguably one of San Francisco’s most iconic seafood restaurants. The outlying shelves of the islands that granted the restaurant its name also support diverse sea life, much of which is served at Farallon.

The

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Published on
August 23, 2019

Delicious airline food is seen by many as an oxymoron, with it often being the butt of jokes. However, a growing number of airlines are recruiting celebrity and Michelin-star chefs in order to scale up the in-flight dining experience, while at the same time referencing a particular country’s cuisine and ingredients. 

Airline chefs are tasked with the challenge of creating gourmet meals that will last through the distance, cabin

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Published on
June 28, 2019

For hundreds of years, Champagne has been a natural pairing with seafood morsels.

More recently, the expansion of the sparkling wine genre has taken it into new flavors, textures, and terroirs that have brought a larger appreciation of how the wine is enjoyed throughout a meal.  Typically, glasses of “bubbly” have been delegated to cocktail parties, pre-dinner drinks, or celebrations. But the revival of older cultures and

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Published on
May 29, 2019

From mothers who relished the simple healthy recipes from the Naked Chef, to the many young underprivileged youth who became fine chefs through his culinary charity programs, Jamie Oliver’s many culinary pursuits have made him an international household name

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Published on
May 7, 2019

The partnership between Brussels and seafood is a long and tasty one, reflecting in large part the partnership between mussels and french fries, or moules frites, the city's iconic, must-have dish.

In 1561, the Willebroek Canal, which connected Brussels to the River Scheldt and thence to Antwerp and the North Sea, was completed, opening up daily deliveries of fresh seafood right to the Place Sainte Catherine. Since then, Brussels has been

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Published on
April 29, 2019

Earth Day, the largest civic observance in the world, was recently celebrated on 22 April. The organization Earth Day Network was established with the mission to educate the world about the environment. The first Earth Day was observed in 1970, and since then it has grown to include over 75,000 partners in 191 countries all working toward building environmental democracy. 

Caring about the environment isn’t just about picking up

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Published on
April 12, 2019

Seafood is a great way to get kid’s developing brains, bones, and hearts the nutrition they need – studies have shown that oily fish in particular are chock-full of nutrients that help with the development of all three. But it’s not just about getting kid’s to make healthier choices, it’s also about their impact on the meal choices of their families. 

In cultures where fish is a part of life – Greece,

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Published on
March 29, 2019

The seafood industry, likely more than any other food category, is constantly evolving between advances in farming, concerns about sustainability, and ever-changing trends.  

The changing tastes and unquenchable curiosity of millennials and other future generations and chefs trying to find an “edge” are major contributors to where the seafood industry is headed, as is the increasing desire by consumers to know the

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