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Karlene Taokia of the Chefs Association : A fresh take on raw fish

Thursday 20 February 2020 | Published in Art

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Karlene Taokia of the Chefs Association : A fresh take on raw fish
Place the tuna mix underneath or on top of the avocado salsa, remove the circular mould – and voila! 20021913

We all love to eat fresh seafood, and we are so lucky that we can get fresh fish from our oceans and put it on our tables. Seafood and shellfish can have delicate flesh so our cooking methods vary, but they can be cooked in so many ways. Flavours and methods of cookery from around the world have been introduced and have influenced our menus, dining experiences, preferences and expectations.

We all love to eat fresh seafood, and we are so lucky that we can get fresh fish from our oceans and put it on our tables. Seafood and shellfish can have delicate flesh so our cooking methods vary, but they can be cooked in so many ways. Flavours and methods of cookery from around the world have been introduced and have influenced our menus, dining experiences, preferences and expectations.


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