The Halia at the Botanic Gardens is celebrating its 11th anniversary with a series of educational dinners on food transparency, or knowing your food sources from farm to fork. Kicking off the first evening was a demo on “loining” or cutting up an entire Australian Southern Bluefin Tuna (SBT). Bluefin tuna is notoriously overfished, but this particular fish was farmed on a sustainable basis. Here’s how they turned this beast from fish to food.
This bluefin tuna is a whopping 62kg and needed three men to carry it. Guest chef Dan Segall (extreme right) led the cutting or loining, assisted by Richard Davies (second from right), the General Manager and Executive Chef of The Halia.