By Marie-Antoinette Issa.
Chef Jason Roberts, renowned for his expertise in Australian seafood, is leading the charge in redefining Summer dining, proving the best meals don’t just taste good - they do good.
Passionate about offering fresh, seasonal and sustainable seafood, Jason believes that supporting local fishermen and farmers is key to preserving marine ecosystems for future generations.
"It’s all about bringing the very best of what’s available, sustainably,” he says and he’s determined to make that the new standard.
As the Summer sun shines brighter, Australians are becoming more conscious of how their food impacts the planet, especially when it comes to seafood.
Jason sees this shift and says: "Across the board, more Australians are seeking out products and producers that align with their ethics and values, driven by a growing awareness of sustainability and the impact of our actions on our planet.”
The tides are turning and more people are demanding seafood that doesn’t just tantalise the taste buds but also supports the environment. Jason is steadfast in his belief that choosing sustainable seafood is essential to protecting the oceans.
"When we support local, we’re not just boosting the industry; we’re safeguarding the environment too,” he explains.
For Jason, the perfect Summer meal is all about keeping it simple yet spectacular:
"Australians love seafood that’s fresh, vibrant and easy to prepare,” he shares. Think vibrant, fresh produce paired with just-caught seafood that sings with flavour. His go-to dishes often star shellfish like prawns, crabs and oysters - ingredients that are as versatile as they are delicious.
Whether it’s a mouth-watering prawn and tomato pasta or a classic seafood platter, Jason knows that when the ingredients are top-notch, less really is more. "It’s about letting the quality of the ingredients shine,” he says.
His passion goes beyond cooking; he’s on a mission to teach Aussies how to bring the ocean’s best to their own kitchens. By cooking with fresh, local seafood, you’re not just enjoying better meals; you’re creating a deeper connection with your food.
"Once you start cooking with quality seafood, you realise how easy it is to make something spectacular.”
One of Jason’s most exciting projects is his partnership with Australian seafood brands to educate consumers about the importance of choosing sustainably caught fish and shellfish.
"The more people understand where their seafood comes from, the more informed their choices will be,” Jason stresses. His love for cooking and commitment to sustainability is clear - it’s a deep-sea passion that’s making waves.
Jason is also excited about the impact of seasonality on Australian seafood, particularly in the Summer when varieties like barramundi and snapper are at their peak.
"Cooking with the seasons is key. That’s when you get the best flavours and textures and everything just falls into place.”
With fish like barramundi, the possibilities for creating memorable meals are endless:
"Barramundi is a true Aussie hero on the plate, whether grilled to achieve perfectly crispy skin, steamed or baked whole for a family gathering, it’s easy to prepare and delivers exceptional results every time.”
When it comes to Summer entertaining, Jason has a go-to dish that he can’t resist.
"I love the flavour of charred Humpty Doo barramundi, coated in white miso, gochujang chilli paste and maple syrup. Cooked over hot coals in front of friends or family really sets the tone.”
This dish has everything - a perfect balance of smoky, spicy and sweet that’s ideal for a relaxed yet flavourful meal that will have your guests hooked.
Jason also has some predictions for seafood trends in the coming years, especially in 2025:
"I’d love to see more people gain confidence in cooking whole fish, whether in the oven or wrapped in foil on the BBQ. It’s a simple technique that delivers impressive results. It’s the perfect way to experience the natural flavours and soft texture of fish.”
As Australians continue to dive into the delights of Summer dining, Jason remains an advocate for celebrating local, sustainable seafood and believes there’s no better way to enjoy the season than with a plate full of the freshest, most responsibly sourced seafood available.
So, the next time you’re thinking about what to serve at your Summer feast, remember: it’s all about choosing seafood that’s as good for the planet as it is for your taste buds.
