When talking seafood, one Chef that comes to our minds is Steven Snow. Internationally renowned as a celebrity Chef, but well known to the Australian foodie community for his chef-hatted Kingscliff restaurant, Fins, Steven has been pioneering a commitment to organic produce paired with sustainable line caught fish and seafood for the past 24 years.
Steven Snow at Taste of Kingscliff and Tweed Coast's signature dining event in 2015.
His philosophy is simple, but yet when combined with the techniques and flavours learned from his travels as a guest Chef on numerous programmes, it has created a menu at Fins which sets him apart from the rest, and coming into the warmer weather is the perfect time to indulge in the seafood Fins has to offer.
“Featuring on the menu is ‘Chilli as Anything,’ – which combines local fish, squid, King prawns and pippies with lotus leaf wrapped rice in a spicy Mauritian style sauce. I am also working on King prawns and bug tails with Korean red paste, local ‘Shroom Brother’s’ oyster mushrooms, lime, ghee and lemon myrtle. [My favourite local ingredients are] fish and finger limes [at the moment,] you [just] can’t split them,” says Steven.
However, for those living across the country and out of reach of the succulent offerings of Fins, we were lucky enough to pin down a delicious scallop recipe, paired with corn, burnt butter, lemon aspen and beach sorrel from Steven.
