Sunday Mail - June 24, 2017

WHEN Port Wakefield fisherman Bart Butson arrives back at the boat ramp in the early hours of the morning, he’s straight on the phone to Adelaide chef Andrew Douglas.  Douglas, the brains behind Rundle St restaurant Iberia, talks to the third generation fisherman about his day’s catch and what he might be able to do with it in his eatery.

The catch is then boxed up, trucked to the city and by lunchtime is being fed to hungry city diners. It doesn’t get any fresher.  Read more...