"Rainbow trout raised in saline waters are now marketed as "ocean trout" in Australia. There are numerous salmon farms in Australia, explained Tetsuya Wakuda. So when I asked a Tasmanian producer to supply my restaurant with ocean trout on a regular basis he looked at me with astonishment. I was a trail-blazer. That was many years ago and today I use more than 25 tonnes of ocean trout in various forms each year. By simply cooking it a little more or less, or adding a pinch of salt, the fish takes on a different taste and texture. You could say ocean trout is our restaurant's signature.

But why fish from Tasmanian waters?
The environment is key. The ocean trout are raised in a wild area, a pen in a protected spot in Macquarie Harbour on Tasmania's west coast, renowned for the purity of its water, which is brackish (half saltwater, half fresh water). When the fish come to feed, the fresh water cleans their gills naturally. What's more, the current is very powerful so as the trout "exercise," they get stronger. And since this is not a mass production operation, the pen isn't overpopulated. These are just of few of the reasons why I favour this delicious and versatile fish"!