Author(s): Andrew Dwyer
Australia is an island continent. Four seas and three major oceans wash her 34,280 km-long coastline. They contain her in almost complete isolation. They have allowed her to develop unique flora and fauna and for thousands of years they have protected her from invasion. Whilst the oceans nourish our souls, threaten us, protect us and define our national identity, they are also home to an astonishing variety of marine flora and fauna. One of the most satisfying culinary pursuits is to catch, prepare and eat absolutely fresh seafood. Whether waist-deep in water, shucking and eating oysters you have just picked off the rocks, or throwing a fillet of freshly caught garfish into a frypan on the back of a boat, whether your fish came from a line thrown from a jetty or you are racing home from the fish market with a bag of fresh sardines, you are doing what so many Australians do - enjoying fresh seafood. The recipes and stories in this book are a celebration of Australia, our maritime history, our oceans and the wonderful seafood they provide.
Andrew Dwyer runs outback expeditions. He is an experienced bushman and chef who has a great love of the Australian outback. Andrew has led expeditions for arid zone ecologists, museum and university researchers. He has been involved with the tourism industry for more than twenty years and has presented cooking programs on The Great Outdoors and conducted cooking classes on outback cuisine in the United States. In 1992 he received the Victorian Tourism Award for Tour Operator of the Year, and in 1994 he was awarded the German Holiday Oscar for Best Adventure Tour Worldwide. In 2006 he won the Victorian Tourism Award for Most Significant Contribution by an Individual to the Tourism Industry.