Chef Paul Breheny cooks up another BBQ surprise in this episode of Escape Fishing with ET.

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Episode 20 of Escape Fishing with ET, is packed with further, adventures exploration of the Pacific Islands. This time of the Solomon Islands; ET and the team find not only rich seas full of beaituful (but sometime fisty!) fish, but also rich Melanesian culture, that they get to experinece especially on the Guadalcanal Island. Back home [...] Continue Reading

In episode 19 of Escape Fishing with ET, the team is South Pacific and tackles some of Vanuatu’s most energetic GTs and Yellow Fin Tuna. But there’s also action back home – the team catches Aussie Salmon from a Hobie and Leatherjacket from a Quinnie. Luckily Chef Paul Breheny is on board – he prepares the leather [...] Continue Reading

Sutherland Hong Kong, successfully launch another butchery competition at the HOFEX 2017 convention. It was co-hosted with institutes from Australia, New Zealand, United Kingdom and United States. Take a look at these incredibly skilled butchers from around the world. This year the contestants showcased their: speed and craftsmanship of butchery skills creativity of the primal [...] Continue Reading

This year Krio Krush featured some of its Flavour Fresh range and Foodservice range at the HOFEX 2017 Sutherland Gastronomy & United Federation of Butchers.

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This is a seriously delicios episode of Escape Fishing with ET!! Chef Paul Breheny prepares Pancetta wrapped Flathead with Quinoa and eggplant caponata and green olive salsa. Cooked to perfect Delisiousness! You can find the full recipe here: http://www.escapefishingwithet.com/recipes/pancetta-wrapped-flathead/   Other highlights of this episode: ET and the team are in Arnhem Land’s remote Mini [...] Continue Reading

Smokey tailor can have a rich, strong flavour and can often need something fresh and light to balance out the flavours. Check out what Chef Paul Breheny does with a smokey trout and how he makes the accompanying Salsa Verde BBQ Corn Salad. Krio Krush helps the dish with the Simple & Tasty range, our flavour [...] Continue Reading

Chef Paul Breheny prepares and serves Szechuan Fried Barramundi on a Quinoa Tabouleh Salad. Krio Krush helps the dish with the Simple & Tasty range, our flavour packed seasonings, herbs and spices.

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In episode 15 of Escape Fishing with ET, the team is in the tropical North Queensland, where it’s the season for saltwater Barra, but they also catch colourful reefies. Chef Paul Breheny keeps the reef colour coming with Red Emperor and Ruby Red Grapefruit on a Beetroot Salad. Krio Krush helps the dish with the Simple & [...] Continue Reading

In episode 14 of Escape Fishing with ET, Chef Paul Breheny tempts us with BBQ squid and Mediterranean vegetables. Krio helps the dish with the Simple & Tasty range, our flavour packed seasonings, herbs and spices. You can learn more about KRIO's range and about our unique packaging here. You can watch the episode here http://www.escapefishingwithet.com/series18/series-18-episode-14/ ET [...] Continue Reading