Feast on seafood at Love Sea Food Tastes Port Stephens festival
If you love seafood, you’ll want to head up to Port Stephens next month for the Love Sea Food Tastes Port Stephens festival, which will be a feast of food and wine.
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Located on the north coast of NSW, Port Stephens is known as a great holiday destination but it’s also a foodie haven. The town hosts the annual Love Sea Food Tastes Port Stephens festival, offering the best fresh seafood with a beautiful backdrop.
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LOVE SEA FOOD TASTES PORT STEPHENS
So the name’s a bit of a mouthful but consider it foreshadowing for the abundance of tasty bites to be had throughout August in Port Stephens. This year, two hallowed foodie events, Love Sea Food and Tastes of the Bay have come together as Love Sea Food Tastes Port Stephens to bring you the bounty of both the ocean and nearby Hunter Valley.
To kick things off there’ll be a six-course gala dinner at Broughtons at the Bay in Nelson Bay on Saturday, August 3, featuring a dish by five notable chefs from Port Stephens.
You’ll find lunch and dinner specials at many of the area’s restaurants and eateries such as an entree and main with a glass of wine for lunch, Tuesday through Friday for $55 per person at The Poyer’s.
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You’ll also be able to learn some tricks of the seafood trade as renowned Port Stephens chefs offer masterclasses, with each week featuring a different ingredient — oysters week one, fish on week two, crustaceans during week three and wild catch (tip to tail cooking) during week four.
And for the grand finale, it all comes together at the Tastes Port Stephens Food, Wine & Jazz festival (August 31 and September 1).
With so much to look forward to, Love Sea Food Tastes Port Stephens is sure to reel you in again and again for this month-long seafood extravagance from August 1.
— For details, visit portstephens.org.au/loveseafood/
THE POYER’S
As the old adage goes, “I see food and eat it”, and when it tastes as great as it looks, you’ll understand why The Poyer’s has become a sought after dining destination for locals and visitors alike.
“When I plate up a meal I treat it like a blank canvas,” co-owner and chef Ludovic Poyer says.
“I am not a painter but I like a touch of artistry. I believe that eating should involve all your senses.”
The restaurant offers a selection of tapas including the baby octopus served in a martini glass, the terrine de campagne (pork and liver pate) prepared in a pottery dish and, one of Ludovic’s childhood favourites, veal tongue made from his grandfather’s recipe.
Whatever you opt for, an order of oysters is a must. They’re delivered daily from Paul North of the boutique oyster farm, Prima Aqua Oysters.
Shucked on site — often with Paul himself doing the deed — they’re divine served au naturel however Ludovic’s creativity shines when prepared in other ways including with parmesan, sour cream and truffle oil; crispy speck with Worcestershire sauce and tomato; or with a wasabi balsamic vinaigrette.
Special to the Love Sea Food Tastes Port Stephens festival, Ludovic will be holding an oyster masterclass on August 1 where he’ll be demonstrating how to prepare two different oyster-centric dishes (followed by a delicious oyster feast of course) while Paul explains the oyster culture of the bay.
Additionally, guests will be introduced to two French champagnes and Hunter Valley sparkling wines by Muse restaurant’s head sommelier Stephane Pommier.
As an added bonus, the first 20 people to book the class will get a free water-taxi ride to the restaurant from Soldiers Point Marina.
Also, Ludovic will be preparing a snapper fillet at the Port to Plate Gala Dinner held at his restaurant on August 3.
— 6/44 Cook Pde, Lemon Tree Passage; thepoyers.com.au
RICK STEIN AT BANNISTERS
Don’t confuse simple with boring. Rather it’s the mastery of the basic cooking techniques such as the making of the smooth and clear fish bone stock to the slow-cooked onion slices that are the foundation for each dish.
From there, the mantra in the kitchen of celebrity chef Rick Stein’s namesake restaurant is “fresh seafood simply cooked”, senior sous chef Chris Turton says.
Using fresh and local ingredients wherever possible, the menu celebrates Rick’s global travels and the unique seafood dishes he’s picked up along the way.
Here you’ll find black cuttlefish risotto from Croatia, chilli blue swimmer crab from Singapore, and a house favourite, Cioppino, a California fish stew made with ling, mussels, squid and prawns with grilled sourdough to mop up the more-ish sauce.
By far, one of the most popular and intriguing menu items is the French-inspired oysters charentaise, a plate of five fresh oysters and what seems like an odd accompaniment, two small sausages.
This novel pairing, when eaten in sequence — starting with a cold oyster, followed by a bite of spicy sausage then a sip of chilled white wine — enhances the natural flavours of the oyster while balancing out the saltiness of the brine.
As expected, Rick Stein at Bannisters will be a highlight of the Love Sea Food Tastes Port Stephens festival.
Head chef Mitch Turner will be one of the featured chefs at the Port to Plate Gala Dinner, where he’ll prepare seared John Dory. Additionally, he and Chris will demonstrate how to fillet and prepare kingfish as part of a two-hour cooking course on August 15 at the restaurant.
Two weeks later, on September 1, Mitch will demonstrate how to cook two of Rick’s dishes.
— 147 Soldiers Point Rd, Soldiers Point; bannisters.com.au/port-stephens/
THE POINT
Cruise up to the unassuming entrance of Soldiers Point Marina and the first thing you’ll notice is a 3m high bronze sculpture of humpback whales.
It’s quite impressive and it’s your first indication that behind this working marina lies a casual sophistication; nowhere is that more apparent than up the stairs to the award-winning restaurant, The Point.
Here chef Allan Perry shares his love of seafood with guests as they dine out on the open veranda with its 180-degree view of the bay.
It’s a beautiful experience at any time but particularly memorable as you watch the afternoon melt into a golden sunset while sipping on one of the local wines.
Tuck into such impressive dishes as the Bouillabaisse, a traditional French fish stew with shellfish, toasted bread, and rouille or fresh swordfish with truffled creamed potato, baby spinach, and asparagus before finishing off with his decadent dark chocolate brownie dessert.
For those after a quick bite but still keen to try chef Allan’s fare, join the Munch & Move excursion on Sunday, August 11, a four-hour tour that visits four different restaurants for delicious nibbles and matching wines.
At The Point you’ll be treated to a trio of delights including Holbert’s oysters with smoked salmon, crème Fraiche and caviar; blue swimmer crab & sweet corn arancini with Sriracha aioli; and seared scallop, cauliflower, and salsa verde.
Come for the trio but pretty sure you’ll be back for dinner and nature’s finest show, the stunning sunset.
— Level 1, Soldiers Point Marina, Sunset Blvd., Soldiers Point; thepointrestaurant.com.au
THE WILD HERRING
The stunning seaside resort with its sun-drenched rooms, coastal colours and wooden floors may have the look of the Hamptons, but it’s all modern Australia on the menus.
Head chef Michael Jenkins showcases his love of seafood throughout the luxurious hotel’s dining venues, but it’s at their signature restaurant, The Wild Herring, where the dishes encapsulate his vision of fine dining paired with The Anchorage’s casual elegance.
Start with the beautifully presented plate of ocean-fresh sashimi followed by the delicate sweetness of the blue swimmer crab angel hair pasta and of course an equally impressive dessert — a dark chocolate orb filled with cherry mousse and vanilla creameux.
Even while Michael is busy at the helm of the kitchen he has also developed The Anchorage’s culinary experience featuring the area’s abundance of seafood, seasonal produce and regional wines.
At these events, such as August’s seafood lunch series, and in line with his passion for sustainable fishing, the Tip to Tail Seafood two-course lunch (Saturday, August 24) he’ll demonstrate to curious foodies how to use the whole fish from fillets to delicate bone broth, in your cooking.
In addition to The Anchorage’s gastronomic offerings, in conjunction with the Love Sea Food Tastes Port Stephens festival, Michael will also be preparing his sashimi kingfish with ginger aioli, soy and wakami at the Port to Plate Gala on August 3.
— 24 Corlette Rd, Corlette anchorageportstephens.com.au
MUST TRY
THE BOAT SHED
Rather than soggy meat pies and paper-thin bacon and egg rolls, here you’ll find gourmet offerings including an overflowing fresh seafood platter, prawn and avocado bruschetta and even more prawns on their signature club sandwiches. Or, you can just enjoy the calm of the morning with a cup of coffee at a table out on the deck.
— Soldiers Point Marina, Sunset Blvd, Soldiers Point
MEDITERRANEAN SEAFOOD
Annual holidays in Port Stephens eventually lured Bambos Papasavva and his brother Nick to leave their successful Sydney restaurants, pack up the family and set up shop at Soldiers Point Marina. Open for breakfast, lunch and dinner seven days a week, here you can get quick takeaway as well as a full menu with such fantastic eats as candy lime oysters, Mediterranean mussels or spaghetti marinara.
— The Deck, Soldiers Point Marina, Sunset Blvd, Soldiers Point; thedeck.net.au
BANNISTERS TERRACE BAR
What’s better than savouring a burger or light meal while looking out over an infinity pool to the calm waters of Soldiers Point? Well, the only thing that could beat that is enjoying it with a glass of wine from the Hunter Valley, a cocktail made with Bannisters’ own bespoke gin, East Coast Gin, or a local ale from nearby Murray’s Craft Brewing Co.
— Bannisters, 147 Soldiers Point Rd, Soldiers Point
BAREFOOT BOWLS
After a weekend of indulgence, it’s time to grab your friends and head to the great outdoors … for an afternoon of barefoot bowls, beer and oysters. On Sunday, August 4, you’ll be able to play for free, listen to music all while savouring a dozen fresh local oysters (six natural and six Kilpatrick) along with a cold beer for just $29 per person.
— Soldiers Point Bowling Club, 118 Soldiers Pont Rd, Soldiers Point; soldierspointbc.com.au
Originally published as Feast on seafood at Love Sea Food Tastes Port Stephens festival
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