Acknowledgments

A cookbook takes a lot of time to create - time that would otherwise be spent with family and friends and on other projects. So thanks first of all to my ever-supportive husband, Franz Scheurer, and to my close family and friends for understanding why I can’t ‘come out to play’ as often as I’d like to!

Huge thanks to my incredible team at Sydney Seafood School, who keep things running so smoothly whether I’m there or not: my right and left hands in the office, Fiona Forsyth and Elizabeth Patchett; in the School, our demonstrators Brigid Treloar, Coralie Riordan and Julie Ray; assistants Fiona Baxter, Jen Vickery, Vincenza Scalone, Vicky Wilhelmus, Lara Reynolds, Jeff Chandler and Jason Ray; and kitchenhands Vinod Bassi and Gerard Riordan.