Chefs usually express their culinary genius behind the scenes, with little to no limelight – often as they prefer, but WWF-SASSI wants to showcase these unsung heroes & influencers in the culinary scene. What chefs cook today, are a trend tomorrow – and we want to ensure that seafood choices made today set us up for a future where our plates are as colourful and diverse, as our oceans recently.
Three talented chefs, each bringing their own flair and passion for sustainable cooking, featured on the award-winning Expresso Show’s Culinary Hotline to show just how easy and flavourful sustainable seafood can be, using only WWF-SASSI green-listed species. This was an Easter-inspired segment spotlighting delicious sustainable seafood dishes that you can whip up at home.
Meet the chefs who lit up the show:
- Chef Julie Carter, a longstanding WWF-SASSI Ambassador, owner of Ocean Jewels.
- Chef Anlou Erasmus, Head Chef at The Terrarium, working alongside SASSI Ambassador Chris Erasmus.
- Chef Eugenie Longeveldt, up-and-coming young chef and runner-up for ‘Chef of the Year’ in Showcook’s 2024 prestigious Interhotel Challenge.
Our chefs guided viewers through their delicious seafood dishes and provided sustainability tips that everyone should adopt in the kitchen:
- Chef Eugenie kicked things off with a beautifully seared rainbow trout dish.
- Chef Anlou followed with a flavourful twist on a classic pickled fish dish.
- Chef Julie closed the segment with a delicious mussel, chorizo and tomato dish.
Missed the show?
Don’t worry, you can find these mouthwatering sustainable recipes on our recipe page or watch the full Culinary Hotline segment here.
Remember, using the WWF-SASSI App is one of the easiest ways to make sure your seafood choices support a healthier ocean. This Ocean Month, make choices that are good for you and the ocean.
Kezia Madell