Simon Sandall, known for his thoughtful, produce-led seafood dishes N from Murray cod tartare and yellowfin tuna crudo to hand-picked Queensland mud crab pasta and King George whiting N brings both technical knowledge and real-world kitchen experience to the Chef’s Table stage.

In this live session, Simon explores trends in Australian seafood, including lesser-known local species, raw applications, light preservation techniques, and bright seasonal pairings. Attendees will learn how to translate market-fresh produce into commercially smart, contemporary menu items, using seasonality, supply, and flavour profiles to create seafood dishes that feel fresh, relevant, and distinctly Australian.