The Fishermans Kitchen Seafood Cookery Marquee

A program filled with tips on catching, cooking and making the most of the local catch with leading chefs from Brisbane and the local area.

Javier Codina- Moda Restaurant Brisbane.

A native of Barcelona, Javier has worked in some of the world’s finest dining rooms, including The Arts Hotel in Barcelona, The San Francisco Ritz Carlton and the exclusive Chewton Glen Hotel in Hampshire, England.C104_JT140606 (3)

He is a key presenter at the Savour New Zealand Festival, the Noosa International Food and Wine Festival, guest chef interviewee on ABC radio and guest recipe columnist for many publications including a recent feature in Selector Magazine.

The most recent accolade for the Moda Restaurant is being ‘Hatted’ in the Brisbane Times Good Food Guide 2016 Awards and business partner,Francois Le Saveant receiving the  Citi Service Excellence Award – to honour an individual’s outstanding level of service.

Making his third visit to Hervey Bay, Javier “I’m a great advocate for Queensland produce. It is spectacular- so when I have the opportunity to use it, I always do.”

Says Javier, ‘I am really looking forward to showcasing my Catalan style of cooking in the cooking demonstrations however meeting the local fishers is always the highlight of my visit.

Although keen home cooks are showing much more interest in supporting local produce, which is wonderful, we need to continue the educational process on what seafood is caught where, to eat a locally as much as possible, support ethical small catchers and prepare food simply.

 Tom Jack – Coast Restaurant Hervey Bay






HAJIME HORIGUCHI – Tanto, Scarness Hervey Bay  hajime


Kyoto born Hajime Horiguchi developed his love of food and cooking with the best seafood from the tender age of 5, going to work with his father.

After graduation he began is formal training, working both at both  his father’s restaurant at night and during the day the iconic Iduu (a traditional saba zushi restaurant established in 1781)

Hajimes love affair with Australia and its produce began in 2002 and continued in 2007 when he returned to Noosa as sous chef at Wasabi Restaurant and later as Head Chef – winning two hats, Best Regional Restaurant, and a f National Finalist of Electrolux Appetite for Exellence of 2013, State finalist 2014. Top 10 of Pacific S. Pellegrino Young Chef Awards.

In 2014, he moved to Melbourne to create classic Japanese. He joined as Head Chef at Minamishima being awarded two hats, Best Restaurant of the year VIC of Good Food and Wine Guide, Top 21 of Gourmet Traveller first year.

Now its seafood heaven, Hervey Bay with Hajime opening the first Japanese charcoal grilled restaurant for the Fraser Coast with Tanto at Scarness to cook the best local seasonal seafood and produce from the land


The Fishermans Kitchen Cooking Demonstrations


9.45         What’s Cooking -Comperes Karen Lancaster, Shane Snow

10.00       The Queensland Catch -Kelly Morgan.

10.30        Seafood Cookery – Javier Codina  Moda Restaurant, Brisbane

11.15          Seafood Cookery – Tom Jack, Coast Restaurant Hervey Bay

12.00        Hervey Bay Seafood – The Sustainability Question Answered – Assoc Professor Daryl McPhee

12.15         Seafood Cookery Javier Codina – Moda Restaurant Brisbane

1.30           Seafood Cookery Hajime Horiguchi – Tanto Restaurant Hervey Bay

2.15           The Fish Panel –  The professor, patrol officer & pro fisher

A shark’s eye view – How do sharks sense their environment

Fish and fisheries of the local area

3.00           Stage close


Wide Bay Wild Catch

Come down and talk to the fishermen who catch fish for everyone.  Ask questions and get the real answers!