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.
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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,
… Read MoreThe 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
… Read MoreCold winter days and steaming bowls of seafood soup go hand in hand. These delicious vessels of goodness come in many forms – as a meal or a teaser, a bisque or bouillabaisse, consommé or chowder – but all are unmistakeably comforting
… Read MoreThe Winter Fancy Food Show kicked off 2019 with a resounding buzz, featuring more than 2,400 exhibitors from over 50 countries showcasing all manner of products from cheese and chocolate, to ramen and jerky, to functional foods seemingly “free” from everything except flavor.
Featuring country pavilions such as the United Kingdom, Japan, France, Italy, the Philippines, Spain, Greece, Mexico, Canada, and Brazil, it was guaranteed that
… Read MoreIt’s nearly New Year’s and time to think up new and meaningful New Year’s resolutions. One that you don’t hear too often, but is well worth considering for the health of you and your family is, “This year, I’ll eat more fish and seafood."
Countless research puts fish high on the list for helping prevent many diseases, as is eating less red meat (so fish can help keep that promise to yourself too). Add to that,
… Read MoreIt’s that time of year again, where life seems to be one long celebration, with parties galore before the final New Year’s Eve countdown. Thinking up new and interesting ideas for your cocktail and dinner parties can be a challenge, and seafood provides the perfect basis for creating a treat for sharing!
Not only is seafood lighter and healthier than traditional rich and heavy holiday season offerings, it adds a certain je ne
… Read MoreScotland – the land of kilts, haggis and gorgeous salmon. The country’s rugged coastline spans over 7,000 miles, and that combined with the fish in their lochs, Scotland is home to more than 65 species of high-quality seafood. The country also has Peterhead Harbour, the largest whitefish port in Europe, and top seafood exports include salmon, langoustine, crab, whitefish, and mackerel.
With a strong backbone in sustainable fishing
… Read MoreFor many, fish is the dish you only have when you go out. Some find cooking it intimidating, some don’t know how to tell when it’s cooked, and others don’t know how to select it. There are many reasons to enjoy more fish at home and chefs are the first say that the fears of cooking fish badly are unfounded, and that cooking fish can be as simple as cooking an egg. First, it offers so much variety when considering weekly meals
… Read MoreA fierce battle in currently raging along the English Channel over scallops, with some fishers even resorting to rock throwing over the precious shellfish
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