Join Slow Food Sydney in conversation with Duncan Leadbitter, Australia’s foremost sustainable fishing expert and Sicilian chef Aurelio Epifani. We’ll tackle the topic of sustainable fish and how can we become responsible seafood consumers! Taste delightful seafood morsels brought to us straight from grandma Epifani’s recipe book and tap into Aurelio’s culinary memories from his home, a small Sicilian fishing village!
Slow Food is a global, grassroots not for profit organization, founded in 1989 to prevent the disappearance of local food cultures and traditions in the rise of industrialised food systems. Slow Food has been working in the field of sustainable fishing for many years, raising awareness among seafood-lovers through the biennial Slow Fish Fair in Genoa and developing projects to support responsible artisanal fishing communities. Our network’s members organize local food initiatives all around the world.
It would be hard to find someone who knows more about sustainable fishing than Duncan Leadbitter. He was international fisheries director for the Marine Stewardship Council, former executive director of Ocean Watch Australia. Duncan is owner of Fish Matter and is currently a technical advisor to Sustainable Fisheries Partnership, an NGO focused on sustainable seafood sourcing and management.
Chef Aurelio Epifani comes from a family of Sicilian fishermen. He learnt cooking in his grandmother’s restaurant, Il Piccolo Guscio, a restaurant that served local and seasonal seafood. Sardines, anchovies and surplus fish were preserved in season to last the whole year and fish heads and bones ended up in soups. Aurelio has a life time passion for cooking from the sea, while also carrying on the Italian tradition of no food wasted.
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