Turning the Tide Newsletter – Summer 2025
Blayne Bertoncello’s Roasted Whiting
King George whiting are an iconic Australian table fish, caught throughout southern Australian waters. They are prized for their delicate flesh and easyto-cook nature.
Partner chef Blayne Bertoncello from O.MY restaurant shares his recipe for roasted King George whiting, with Jerusalem artichokes, wild pine mushrooms, and garden leaves. Fresh, delicious, and
easy to whip up!
Blayne and the team at O.MY are long-time GoodFish partners. Sitting in Beaconsfield on the outskirts of Melbourne, O.MY grows their own produce and sources their seafood from the nearby Corner Inlet Fishery
Easter GoodFish – Check out all of our Green and Amber options at goodfish.org.au
Easter is Australia’s second-favourite time to eat seafood only surpassed by Christmas, and GoodFish makes it easier than ever to choose seafood caught or farmed with a light touch on our oceans.
This Easter, we’ve pulled together some of our top picks for your table.
- Farmed Barramundi (Australian)
- Murray Cod
- Mussels
- King George Whiting
- Southern Calamari (specifically VIC, NSW and SA)
- Red Emperor
Download GoodFish Cookbook
To find more recipes from partner chefs that showcase sustainable seafood, download our free cookbook.