Brisbane Local Food

Growing local

Smoked trout salad. Ingredients: one smoked trout, some dressing, and a vegie garden (potato - purple and nicola, grilled zucchini and corn, lettuce, rocket, parsley, celery, spinach, spring onion & chives)

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Comment by Andrew Cumberland on April 3, 2013 at 22:30

O... M... G!  That sounds amazing. 

I can do the pizza oven and the bread.  Alergic to shell fish tho.  

Comment by Elaine de Saxe on April 3, 2013 at 21:50

I should clarify the reference to the Prawns:  when I was about 10 years old some locals hand-netted prawns in the Moruya River. These were cooked and my grandma baked the bread in a wood-fired oven, the butter was local and from raw cream. The flavour memory has stayed; nothing has come close since.

Comment by Scarlett on April 3, 2013 at 20:04


and yes :)

Comment by Elaine de Saxe on April 3, 2013 at 15:06

The 'by-catch' with prawns often exceeds the amount of prawns, so I hear. The dead fish are not kept and sold for fertiliser but tossed back to either rot or feed something else. Not particularly environmentally-friendly I imagine. Nothing much beats freshly-cooked still-warm shelled prawns on a crusty roll with lashing of butter and a squeeze of Lemon juice. OMG

Comment by Scarlett on April 3, 2013 at 12:50

Hoki, as opposed to hake, which is overfished, is reputedly one of best options - it's a NZ deepwater fish, found in almost all of the MarineStewardship Council certified produce in the frozen seafood section of supermarkets. So if you buy frozen/ processed fish, I'd suggest this might be the best option.

I'm guessing prawns are likely to be the biggest worry re dirty water. Also top of food chain carnivorous fish?

Comment by Lissa on April 3, 2013 at 5:40

Yeah, I've heard that about NZ products. Had forgotten so thank you for reminding as I often buy NZ fish thinking it's a safe source as I also won't touch the asian grown stuff.

Comment by Andrew Cumberland on April 2, 2013 at 20:33

I only eat Australian fish.  I've seen the quality of water in China and there is no way I'm going to eat what comes out of it.  Not meaning to sound in any way racist, my grandson is Chinese (love that little guy!) but there are a lot of countries with very different standards to ours.  I also don't eat Kiwi seafood - a lot of otehr places re-route their goods through New Zealand. 

Comment by Scarlett on April 2, 2013 at 19:57

Yes, "isn't perfect" is quite an understatement.

I bought some whiting today - apparently whiting and flathead are all okay options for wild caught fish.


I've seen lots of websites asserting that most commercially available fish is actually threatened or endangered. This is interesting though:

I do wonder whether the disparity between what these two academics are saying and what the ecology based websites are saying might not be due to a different definition of "overfishing".  Or maybe it's just politics. Page 9 is interesting in this regard.

According to the graph on page 4, in 2010 approx 80% of Australian fish were not overfished, and approximately 90% of Australian fish were not being overfished - up sharply from only a couple of years before, thanks to the introduction of controls and legislation.

Note on page 7, Australia imports 70% of the seafood we consume, from countries with poor sustainable fisheries management, such as Thailand, China and Vietnam. 

It's all very interesting - and tricky given the wide benefits of eating sustainably harvested fish.

Comment by Andrew Cumberland on April 2, 2013 at 17:12

True - but fish are the only animal hunted specifically for food now days.  I doubt that it's sustainable. 

Comment by Lissa on April 2, 2013 at 5:57

Not to detract from your delicious looking meal Andy...

I watched a program the other day about farmed fish. The flesh is apparently gray, they mentioned injecting it with dye to give it a pink colour but even then it doesn't come close to the colour and nutritional value of the wild caught stuff.

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