On The Sauce
Zac Panaretos catches up with chefs and fishos to chat about catching, cooking, and sustainable seafood.
Episodes
Daiki is the Chef behind the feast cooked up at ROKO Ramen Bar in the Winter Edition of Fishing World Magazine. Owner, Josh Lewis commercially catches the fish with his licensed business "Newmoon fishing".
The food was amazing, authentic Japanese care and prediction coupled with a bit of Northern Rivers flare.
More info at www.fishingworld.com.au.
Mark Jones is an avid film maker. He has documented some iconic snapshots of Australian adventure, including nearly two decades with the late great Malcolm Douglas.
In Part 2 of this digressing conversation we grab a handful more iconic images to unpack. Mark has been shaped into the person he is today, thanks to the places and people he met along the road. Enjoy…
More info at www.fishingworld.com.au.
Mark Jones made his name as a photographer, videographer and now producer and director.
His backdrop is usually wild and remote locations in Western Australia, so he has seen a thing or two. It all started with an opportunity that he grabbed to film the late great Malcolm Douglas.
This episode dives deep into some of the outrageous positions he has found himself in with Malcolm and how it has shaped him into the legend he is today.
Anthony Heselwood is the owner and operator of Revolution Fisheries.
He services some of Australia's most elite Seafood restaurants with his premium line-caught catch. His fish care advice is worth diving deep into, and applying it recreationally.
More info at www.fishingworld.com.au.
On The Sauce and Fishing World together with MOTackle hosted a special live event over the weekend.
This exclusive Catch & Cook Masterclass event featured three presenters – Zac Panaretos, Bosley McGee and Todd Richardson.
The event was sold out and participants learned loads of skills.
The event wrapped up with Zac, Todd and Bosley hosting a live podcast.
Enjoy the podcast and check out the Fishing World website for recipes fro...
Jackson and Jason Coffey join us on the early stages of their voyage across the top of Aus. A trip of a lifetime.
We learn about how the trip came into fruition and the mindset that these legendary Aussie adventurers are taking to the high seas.
More details at https://www.fishingworld.com.au.
Zac takes three equal pieces of fish and freezes them individually. One is vacuum sealed, one is cling wrapped, and the other is frozen in a zip-lock bag.
After several months in the freezer, Zac defrosts the fish, and on this podcast, we hear how each fillet tastes compared to the other. Interesting results!
More info at fishingworld.com.au and instagram.com/onthe_sauce
James Hall from the South Coast is back and has done it again, producing a yellowfin tuna from a solo mission that most anglers could only dream of capturing.
He relives the story in true Jimmy fashion.
Timothy Li is a kiwi artist and spearfisher.
He is our first international guest, we compare our fisheries and dive into his artworks, realistic freehand drawings of fish that take months of dedication and Gyotaku Japanese prints have instant results.
Part 2 of the interview with Elliot Foote.
Elliot Foote found himself isolated in the Indian Ocean hoping between Indonesia Islands with friends August 2023.
This is his recount of a remarkable story of survival.
More atwww.fishingworld.com.au.
Elliot Foote found himself isolated in the Indian Ocean hoping between Indonesia Islands with friends in August 2023.
This is his recount of a remarkable story of survival.
More atwww.fishingworld.com.au.
Ryan Doyle (Doyle’s Seafood) and Scott Thomas (Fishing World) join Zac up in Coffs for a visit to the local boat ramp. The crew check out what the locals have been catching and Ryan offer his knife work in breaking down the fish.
Josh Lewis is chef and restaurateur around Brunswick Heads.
He is able to set his businesses apart from the rest by catching his own fish with his commercial seafood license under New Moon Fishing.
We visit his Mexican eatery La Casita for a fantastic catch and cook up!
Anna Clark is a historian, angler, and author of The Catch: Australia's Love Affair With Fishing.
More info at fishingworld.com.au.
Zac catches up with Mathijs from Pac Food, a specialist supplier of domestic and commercial packaging supplies to chat about vacuum sealers and Cryovacing.
Mechanical Engineer by trade, Mark Henry founded Solidteknics in 2014 and has devoted his career and expertise towards cleaning up and improving cookwear.
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.
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.
Zac catches up with Andrew Joulianou, better known as the bald chef.
More info at https://fishingworld.com.au/https://fishingworld.com.au/
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, it’s 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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