Australia’s peak marine conservation body is providing home cooking inspiration while supporting the coronavirus-hit food industry with a new sustainable seafood digital program.
Cook at Home will highlight sustainable seafood recipes and cooking videos submitted by chefs and food experts who are committed to the Australian Marine Conservation Society’s GoodFish program, an independent guide to the sustainability of seafood options.
All delicious and uncomplicated, the recipes are designed to be easy to replicate in any kitchen and will be posted on GoodFish’s social media channels.
Contributors will also be paid by the GoodFish program, ensuring something goes back to a community hit hard by coronavirus restrictions but who are still committed to the sustainable principles of GoodFish.
Sascha Rust, program manager of GoodFish said recipe submissions had begun with some personal favourites: mussels prepared by Simone Watts (ex-Daintree Ecolodge), Aussie Salmon by Jesse McTavish (ex-North Bondi Fish) and sardines by Dani Valent (freelance food writer turned industry advocate).
“For a lot of home cooks, seafood can be a pretty scary thing. The intention of Cook at Home is to get you comfortable with the sheer variety of sustainable seafood that you maybe once would have only eaten at a restaurant, but can also be super simple and delicious to prepare at home,” he said.
“It is no secret that the food world has been hurting, so we are proud to be able to support the industry in this small way.
“Despite the restrictions for the food industry, GoodFish and the AMCS continue to work together with our community towards a truly sustainable seafood industry that no longer impacts the threatened and endangered species which live in our ocean ecosystems.”
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