From ocean to the plate

Escape: Colin Barker posing with ET and a mighty catch, is the executive chef at the renowned Boathouse Restaurant  in Sydney
Escape: Colin Barker posing with ET and a mighty catch, is the executive chef at the renowned Boathouse Restaurant in Sydney

There’s more to great seafood than just what you see on your plate.

Wild water warrior Andrew “ET” Ettingshausen teams up with some of Australia’s toughest professional fishing crews and most creative chefs to reveal the whole journey from ocean depths to heights of culinary delight.

Now in its second season, Seafood Escape with Andrew “ET” Ettingshausen is an action-packed food adventure that travels to remote locations across Australia.

Ettingshausen presents and has produced this new six-part season for Network TEN launching on Saturday, December 2 at 4.30pm.

For the first-time,  “ET”  welcomes top names from the kitchen with popular chefs joining him on a journey to explore various destinations such as Queensland’s Barrier Reef, the Northern Territory’s Remote Wessel Islands; also venturing to southern states of South Australia and Tasmania.

Throughout the Seafood Escape series, Ettingshausen and his new chef friends travel with sustainable commercial fisherman to try their hand at catching seafood.

The head chefs from top restaurants around the country featured in the series are:

  • Colin Barker, Executive Chef, The Boathouse on Blackwattle Bay, Sydney
  • Richard Ousby, Executive Chef, Stokehouse Restaurant, Brisbane
  • Imogen Chulosky, Chef, Africola, Adelaide
  • Rebecca Stubbs, Chef, Coates Winery, Adelaide

The chefs learn more about what they cook in their restaurants and discover what goes into the fish and shellfish selections for their restaurants.

The head chefs then cook up an easy dish on the back of the boat or beach with their catch of the day; and ultimately take  “ET”  back to their individual restaurants to create and cook up a delicious dish.

Full episodic recipe lists are available at: www.seafoodescape.com