Episodit
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Zac catches up with Mathijs from Pac Food, a specialist supplier of domestic and commercial packaging supplies to chat about vacuum sealers and Cryovacing.
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Mechanical Engineer by trade, Mark Henry founded Solidteknics in 2014 and has devoted his career and expertise towards cleaning up and improving cookwear.
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Kris Sweres is a keen fisho, chef and BBQ enthusiast. Kris has also contributed to Fishing World for many years.
On The Sauce is presented by Lowrance.
More details at fishingworld.com.au.
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Diego Bonetto is a seasoned forager. Whether it's coastal, inland or his backyard, he will be pointing out edibles that are often overlooked.
Find out more at www.diegobonetto.com.
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Zac catches up with Andrew Joulianou, better known as the bald chef.
More info at https://fishingworld.com.au/https://fishingworld.com.au/
https://www.instagram.com/thebaldchefau/
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Nathan from Wild Reaches jumps on the podcast between trips off the grid. He discusses how Wild Reaches has become more than just an adventure YouTube channel, itâs a place that connects all Australians to how life is in the Top End.
Nath has some cracker stories mostly involving catching and cooking with Traditional Owners in remote locations.
On The Sauce is presented by Lowrance.
More info and seafood recipes at Fishing World.
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Good Fish is an online resource and easy-to-use app that has been designed through a scientific lens to navigate seafood consumers towards the most sustainable options.
More info and seafood recipes atâ Fishing Worldâ .
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On The Sauce visits the recent AFTA tackle trade show on the Gold Coast where Zac checks out some new gear from Smith Optics, YETI, Samurai, Icey Tek and Salty Crew.
More info atâ Fishing Worldâ .
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Wayward Fishing is a new lure company specialising in hand-crafted Aussie-made lures constructed from recycled plastic. Zac catches up with Wayward's Adam Laudenbach to discuss the lure making process and problem with plastic and the marine environment.
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Indy Thompson is a marine scientist from Tasmania with a passion for fishing and educating recreational anglers with the skills for positive change.
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Zac catches up with South Coast fisho James Hall. James shares his story of an incredible solo tuna experience and the effort he made to process and take care of his catch.
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Aquna is an aquaculture business that is paving the way for sustainability, producing the highest quality product of its kind on the market. Here is how they get it done.
Zac catches up with Aquna CEO, Ross Anderson.
More details at aquna.com
Recipes at fishingworld.com.au/seafood
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Charly Pretet cooks everything outdoors, in the elements and over the fire. Hear how he can control this primitive, unpredictable and raw medium with the right attitude, techniques and equipment.
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Josh Bollen is a spearo and passionate creator of food from wild to the plate.
www.instagram.com/josh.bollen
www.youtube.com/josh.bollen
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Nautical Seafood supplies some of Australiaâs finest restaurants with the highest quality seafood this country has to offer. Luke's methodology in harvesting, dispatching and caring for his catch raises the bar for seafood potential.
More info at nauticalwholesaleseafood.com.au and fishingworld.com.au
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Bosley McGee is the senior butcher at Sydney's iconic Fish Butchery with a passion for fishing and a thirst for innovation with a filleting knife.
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Todd Richardson is a chef, fisho, and regenerative farmer from the North Coast of NSW with an obsession for food that he has raised, cared, caught or nurtured himself.
More details at https://fishingworld.com.au/seafood/chef-2-farmer/
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Dan and Rachel Weeks are the owners of Little Tin Co, an Australian business offering locally sourced, produced and sustainably caught seafood in cans.
Read the full story and recipes at https://fishingworld.com.au/seafood/canning-fish-with-the-little-tin-co/
More aboyt Little Tin Co. here https://www.littletinco.com.au/
Disclaimer: The information provided here is general and provided only as education and entertainment. Fishing World, On The Sauce and Little Tin Co. recommends users exercise caution and use their own skill and care with respect to practices carried out on this website and podcast. This website and podcast is not a substitute for independent and professional food handling practice and advice. Users should obtain their own professional advice.
Fishing World, On the Sauce and Little Tin Co. is not liable for any injury, loss or death resulting from information provided here.
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Following on from Ryan Doyle in Episode 3, this week Zac catches up with Doyles' head chef Adam Bryce to chat about fish processing what goes down in the kitchen.
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Ryan Doyle is a highly experienced fisho and restauranteur with a wealth of knowledge around catching and cooking "less desirable" fish such as Aussie salmon.
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