LOVE Seafood Festival is coming back in August and the highlight Port To Plate is a gala event which is being held at Broughtons On The Bay.

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Chef Michael Jenkins from The Anchorage luxury resort at Corlette, Ludovic Poyer of The Poyer’s chic waterfront restaurant at Lemon Tree Passage, Mitchell Turner from the iconic Rick Stein Bannisters, Port Stephens at Soldiers Point and Ben Way from beachside haven, Little Beach Boathouse will each design and present a signature dish for this decadent, six course feast of fresh local seafood which will finish on a sweet note with divine creations by Stacey Cleaver from A Sweet Ride Called Clyde.

This will b e the second year that chef Mitchell Turner of Rick Stein Restaurant will be contributing to the event.

last year the team from Bannisters didn’t have kitchens to prep in.

Mitch Turner told News Of The Area, “last year, it was such a good start, before we’d even opened, we used Poyers in return for filleting a lot of fish for him for the event.

“To meet the chefs cooking at the dinner before we’d even opened was fantastic, they provided recommendations and numbers for local suppliers.

This year they have excellent facilities and are bringing to the event the main course of sand whiting with a luscious textured sauces.

The sand whiting is in season and coming locally out of Wallace Lake.

Whiting is delicate and sweet and the fish that Mitch recommends for people who are not too sure about trying fish.

“The team buy locally through the local fishermans co-op whenever they can, and they now keep fish aside”

When these special fish come in it allows them to create dishes around the wonderful local produce.

“We are really happy with the quality of local produce that we are putting on the plate,” he said.

The Love Seafood festival will showcase not only regional produce and quality venues as the food options in the Bay are becoming more diverse.

Bannisters chefs will also be holding a masterclass during the festival where people can learn about preparing and cooking fish.

By Marian SAMPSON