Wine Food Hotel

Hilary McNevin, Author (of The Guide to Fish) and food writer takes us on the second part of her journey into looking at sustainability and seafood from a consumers perspective. This time we go behind the scenes at Clamms, Victoria's largest seafood supplier and get the industry's perspective on sustainability and what it all means and then we head over to the Albert Park Hotel to talk to Executive Chef Paul Wilson, who is a passionate advocate of sustainability and one of Australia's leading chefs - and you get some great cooking tips on seafood first hand.

back to press