News

On another adventure, a food adventure, Chef Paul Breheny and ET BBQ Whole Flathead with Sage and Caper butter, watercress salad and chick pea foam vinaigrette. The Flathead is caught out of the Hobie Kayak in the river at South West Rocks.

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

Back home in Oz, the team catches Spotted Mackerel and Tuna off Northern NSW and a Bonito off Sydney. Chef Paul Breheny explains and shows how to make it tasty.

Luckily Chef Paul Breheny prepares the leather jacket with zucchini fettuccine, olives, chilli and garlic tomato. From the water, onto the barbie and onto the plate – you can’t get fresher than that! 

Sutherland Hong Kong, successfully launch another butchery competition at the HOFEX 2017 convention. Take a look at these incredibly skilled butchers from around the world.

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

Chef Paul Breheny prepares Pancetta wrapped Flathead with Quinoa and eggplant caponata and green olive salsa. Cooked to perfect Delisiousness!

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.

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.

Andrew Attingshausen from Escape Fishing with ET, delivers another action packed episode; catching a beautiful king fish that is prepared by chef Paul Breheny!