The Chefs and Chefs Catch
NEWCASTLE TUNA FEST IS AS MUCH ABOUT THE PEOPLE BEHIND THE FOOD AS IT IS ABOUT THE DISHES THEMSELVES. WE LOVE OUR CHEFS.
Nicolás Pedemonte
ÂPÉ CHILEAN NIKKEI RESTAURANT
CHILEAN STYLE LOCAL TUNA SANDO
Chilean-style tuna sando on Japanese milk bread with panko-crumbed tuna loin, chilena salad, avocado, kewpie and pickled red chilli.
Will O’Brien
ARNO DELIARNO-STYLE TUNA MELT
Golden, toasted Arno-style tuna melt lifted with capers, dill and fresh parsley.
Parinya and Jess
BANGKOK ON KINGHOR MOK YOUNG COCONUT WITH PRAWNS
Hor mok, a traditional Thai seafood soufflé of prawns, red curry, coconut cream and herbs, steamed inside a young coconut.
Ravi Maharjan
BARTHOLOMEW’SROASTED SPLIT KING PRAWNS
Roasted split king prawns bathed in shellfish butter with tarragon, capers and a crisp pangrattato.
Nico Gentile
BELLA ITALIARISOTTO WITH ARMATORE’S BLUEFIN TUNA ROE BOTTARGA
Carnaroli risotto enriched with Cetara anchovy colatura and briny Bluefin tuna roe bottarga, finished with tarallo crumble and lemon zest.
Lachlan McGregor
BLANCA HONEYSUCKLEGRILLED KING PRAWNS
Grilled king prawns served with braised chickpeas and farro with black olives, tahini molasses and a rich, glossy shellfish butter.
A Team Effort
BOCADOS SPANISH KITCHEN
CAUSA DE ATUNBOTTARGA
Causa, meaning life in Quechua, a beloved Peruvian classic of raw tuna, aji amarillo, avocado and potato in acevichada dressing.
Sean Townsend
CUSTOMS HOUSE HOTEL
RAW ULLADULLA TUNA
Friendly, attentive, and always ready to help, our customer service manager ensures every interaction is a positive one. They keep communication clear, timely, and human.
Anthony Kocon
EAST END HUBTUNA TATAKI
Tuna Tataki dressed in sesame, soy and miso, lifted with sweet, fiery chilli jam and a squeeze of lime.
Marley Longo
FOGHORN BREWERYCURED TUNA
Tuna cured in Forty Spotted Citrus and Pepperberry gin with burnt orange, finger lime, pistachio and fresh herbs.
Sam Chatloup
GEORGE DARBY HOTELTUNA TATAKI
Lightly seared tuna tataki resting over a wakame and sesame salad, finished with a zesty ginger and yuzu dressing.
Pak Yuen Lam
HAO CHI NEWCASTLEMUD CRAB
Braised mud crab served with glass noodles, crab roe, and crab pate. Plus all live seafood 20% off during Tuna Fest.
Mark Meldrum
THE HAPPY WOMBATCHAR GRILLED MAHI MAHI
Char grilled mahi mahi with warm mango salsa, cauliflower purée, crispy chats and brussels sprouts.
Jung Woo Lee
HARRISONS FOOD & WINE
YELLOWFIN TUNA
Yellowfin tuna dressed in a bold puttanesca with sweet peperonata and burnt cara cara orange for a bright, savoury finish.
Tyler Swinkels
MARU HIFIHŌJICHA TUNA TATAKI
Tuna tataki with hōjicha ponzu, yuzu foam, wild grain salad and tobiko, balancing roasted, citrus and umami notes.
Luke Rounsley
MARY ELLEN HOTELSEAFOOD PAELLA
Spanish seafood paella of smoked chorizo, olives, prawns, mussels and squid, fragrant with saffron.
Tim Montgomery
THE MARYVILLE TAVERNALEPPO CRUSTED SOUTHERN BLUEFIN TUNA
Aleppo-crusted southern bluefin tuna with crispy eggplant, a golden raisin and almond agrodolce, and wild sorrel.
David Griffin
MIINETUNA CRUDO
Bluefin tuna with red pepper emulsion, Calabrian chilli and plum.
Chris Schofield
NAGISA
PRESSED BLUEFIN TUNA CARPACCIO
Pressed bluefin carpaccio with a yuzu, wasabi and white balsamic vinaigrette, black tobiko, umami rice paper crisps and shiso gremolata.
Greg Singian
PEREGRIN
SEARED TUNA CRUDO
Seared miso-marinated bluefin tuna with ruby grapefruit, pickled eschallots, capers, chives and a drizzle of Pukara extra virgin olive oil.
Rudy Huang
SCOTTIE’S
Seared bluefin tuna in a ponzu peppercorn sauce, served with crisp shoestring frites.
Nathan Bunting
SCRATCHLEYS ON THE WHARF
BLUEFIN TUNA CERVICHE
Bluefin tuna ceviche with mixed pickled vegetables, kewpie mayo, wasabi flying fish roe and toasted sesame dressing with herb oil.
Dan James
SIGNAL BOXTUNA SASHIMI
Tuna sashimi dressed in zesty nahm jim with coconut, kaffir lime, padron, fresh coriander and crispy onions.
Karl Holland
ST. LUCIA
1KG WHOLE ACHIOTE SNAPPER
Fire-grilled whole achiote snapper with sweet maíz crema, smoky chorizo, shaved fennel and ancho chillies, soulful flavours straight from the parrilla.
Bryce Harling
MEREWETHER SURFHOUSE
YELLOWFIN TUNA TARTARE OR WOOD-FIRED PRAWNS
Yellowfin tuna tartare with stracciatella and kipfler crisps, or wood-fired king prawns with black garlic butter and wattle seed flatbread.
Mahendra Pun
THE BLIND MONKMONKS MUSSELS
Hor mok, a traditional Thai seafood soufflé of prawns, red curry, coconut cream and herbs, steamed inside a young coconut.
Stephen Scott
THE DEL HOTELSPICED BLUEFIN TUNA & AVOCADO TOSTADA
Spiced bluefin tuna and creamy avocado piled onto a crisp tostada. Simple and fresh.
Brendhan Bennison
THE FALCON RESTAURANTCAJUN CRUSTED TUNA
Blackened tuna steak with an avocado, wasabi and yuzu crème, served with cucumber salad and rice.
Shreekrishna
THE GRAND HOTELSPICY PRAWN MAFALDINE
Ribbons of mafaldine with king prawns in a spicy nduja rosé, finished with roasted garlic and lemon pangrattato.
Warren Fouracre
JUNCTION HOTELFISH PIE
Coastal fish pie with smoked salmon, cod and tiger prawns, folded through peas and samphire in a creamy seafood sauce
Patrick Skelton
THE KINGFISH
BAKED PRAWN LASAGNA
Baked prawn lasagne layered with blue swimmer crab and king prawns, rich lobster bisque, melted cheese and sweet confit leeks
Chris ‘Wilso’ Wilson
THE KOUTETSU
TUNA FEST COCKTAIL
Maidenii Kina, Unico Rosa vermouth, Four Pillars x The Kyoto Distillery Changing Seasons gin and champagne syrup. Carbonated. Wasabi oil garnish. Served with tuna jerky.
Josh Lips
THE PRINCE OF MEREWETHER
TUNA PUTTANESCA CRUDO
Tuna puttanesca crudo with Ortiz anchovies, Kalamata olives, fried garlic, tomato concassé, capers and Pukara Estate lemon oil.
Tim Atkinson
URBAN RESTAURANT & WINE BAR
POACHED & CHARRED TUNA STEAK
Poached and charred tuna steak served on a potato galette with roasted celeriac purée, whipped tarragon butter and bottarga crumb.