On The Sauce
Zac Panaretos catches up with chefs and fishos to chat about catching, cooking, and sustainable seafood.
Episodes
The end to an epic adventure for the Coffey’s. Travelling by boat from their home in the Goldy to Broome is not to be scoffed at.
This is the third instalment of our conversations along the way… now that they are home safe and sound they can begin downloading and reflecting on a wild six months.
Watch the episodes at www.youtube.com/@coffeybreak
More details at https://fishingworld.com.au/
John Cahill "Bluewater Johnny" is a man who does not do things in halves. One of his passions is fishing, and he lives and breathes the lifestyle, catching monstrous fish, from XXX sized GT in Oman to just about everything you can poke a stick at locally in Australia.
It isn't just about catching fish, but doing it in a way that respects the place/fish he extracts.
John is an ambassador at Desolve Supply Co. Desolve h...
Recipearce is an amazing cook and family man.
Nick, his wife Soph, and three daughters are midway through their year long lap of Australia, touring with their caravan.
We pick his brain on the reality vs expectations of the trip. Plus, get some great insights into the interactive cookbook that Nick has created that follows his "catch and cook" journey around Australia.
More details at recipearce.com, instagram.com/recipearce and fis...
Holly and Joseph are two travelling legends that have a shared love of the ocean, their defender, art, cooking, camping and the environment.
They have come up with a product that brings it all together. Gyotaku fish printing kits, so that everyone come together with the fish as the focal point.
More inof at www.holandjoe.com and fishingworld.com.au.
Scott Wilson is one of a handful of people that can say they were born and bred on Lord Howe Island. He makes his living as the commercial fisherman at LHI one of the richest fishing locations out there.
More details at www.fishingworld.com.au.
Craig has chiseled his name in the seafood industry with the harvest of premium line-caught blue mackerel as a commercial fisherman.
While blue mackerel, or slimies, are species that's often overlooked and used for bait, it is actually one of the best eating fish in the ocean when cooked and cared for properly.
We take a dive into how he became a master at his craft.
More info at fishingworld.com.au.
Jethro has picked his life up from being TV heart throb on Bondi Rescue as a lifeguard and moved it to cairns to jump out of rescue helicopters.
With itchy feet and a knack for putting himself in wild and remote locations, Jethro shares stories of his life travelling Australia in search of the juiciest oceans he can find.
Whether fishing, diving or throwing himself over a ledge with his boog. He does things with his own flare th...
Jason "The Trapman" Moyce is a commercial fisherman based on the NSW south coast, in the town of Bermagui.
He has dabbled in just about every type of fishing in the industry, he discusses his ethics around trapping fish as sustainably as he can.
More info at fishingworld.com.au and facebook.com/trapmanbermagui
Michael Atkinson or "Outback Mike" is an adventurer, film maker and former military pilot.
You might also know him as a cast member on Alone Australia, the hit survival TV series on SBS Australia.
More info at outbackmike.com and fishingworld.com.au.
Intercepting the father son duo, Jackson and Jason Coffey as the journey their 5.5m trailer craft from the Tweed to Broome.
We initially chatted to them on their departure, 3 months later they have been through a lot as they finally steer their ship west and reach the top of Australia. Let’s pick things up, live from the Cape York peninsula.
More info at https://www.youtube.com/@coffeybreak and fishingworld.com.au.
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.
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