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MIGUEL’S GARLIC BREAM

MIGUEL’S GARLIC BREAM

With its sweet, underrated flavour the humble bream is a mainstay catch for Australian fishos. This Spanish recipe from Miguel is guaranteed to bring out your inner conquistador. Arm yourself with a sharp, soft-filleting knife and be sure not to waste any of that...
GRANT SHORLAND ON THE ART OF WAR

GRANT SHORLAND ON THE ART OF WAR

It was the biggest war on water since Kevin Costner took on the Smokers in Waterworld — Spearos vs Fishos. The battleground was out among the bait balls off Port MacDonnell in South Australia, and it all came to a head during the hot bite spring of 2019. The locals...
CRUNCHY SOFT WHITING TACOS

CRUNCHY SOFT WHITING TACOS

The best way to eat whiting is nice and simple, right? Unfortunately, someone forgot to tell Miguel. Instead, he welded Jack and Alli’s South Australian whiting fillets into a fusion of Aussie, Spanish and Mexican flavours, concocting these delicious crunchy, soft...
MIGUEL’S LOBSTER PAELLA

MIGUEL’S LOBSTER PAELLA

With lobbys fresh from King Island on the menu, we figured it was time for Miguel to pull one of our favourite salty recipes from his locker of watery wonder — his signature seafood paella. It’s a visual feast as well as a damn tasty one. And it’s perfect for cooking...
CEVICHE: CITRUS-CURED KINGFISH

CEVICHE: CITRUS-CURED KINGFISH

Kingfish are great to catch and awesome to eat. If you’re reading The Captain, you probably knew that. But did you know just how versatile kingfish flesh is? No, you didn’t. I reckon kingfish is the black angus of the ocean, full of Omega 3 fatty acids and ideal for...
ROASTED OCTOPUS- PULPO AL HORNO

ROASTED OCTOPUS- PULPO AL HORNO

It’s smarter and more romantic than your average sea monster, with nine (count ‘em) brains and three hearts. No, we’re not talking about Miguel, we’re talking about octopus. Ingredients -1.5kg large Fremantle octopus -4 bay leaves -1 ó tablespoons spicy paprika -1L...