The latest issue of Fishing SA magazine is out now, with the August/September 2026 edition jam packed with great stories and tips as usual, in its glossy and aspirational pages.

It doesn’t matter what season it is, South Australia always has a species to target, and a region where you can have fun out on the water or at shore based fishing spots.

We’ve recently returned from an Eyre Peninsula caravan holiday, a region in SA where you can still catch squid, and let me tell you, they were big and plentiful.

There will be some new recipes coming in future from those catches, but in the meantime you can find my latest recipe for a fish mornay, in the current Fishing SA magazine.

The fish I used was flathead which keeps its flavour and structure in the cooking process and with the weather still very chilly outside, this is the perfect warming dish to try.

The recipe if you want to give it a go is here:

Ingredients for mornay sauce

2 tablespoons butter

1 heaped tablespoon plain flour

350 ml milk

1 cup grated cheese

1 teaspoon Dijon mustard

Salt and pepper

Mornay filling

250gr flathead fillets, cubed into bite sized pieces

1 cup sweetcorn

1 cup frozen peas

½ cup panko breadcrumbs & ½ cup cheese for topping

1 tablespoon melted butter

Preheat the oven to 190 degrees and grease a medium size, shallow baking dish with butter.

For the mornay sauce add butter to a saucepan and melt on a stove top. When melted, add the heaped tablespoon of plain flour and stir to combine until a paste consistency is formed. Add the milk gradually and keep stirring at a gentle simmer, until the sauce thickens.

Add the mustard and cheese, continually stirring until the cheese is melted and the sauce is smooth and thick. Take the pan off the heat and add salt and pepper to taste.

To the sauce now add the fish pieces, corn and peas and stir to mix in. Pour into the greased baking dish and then add the combined cheese and breadcrumb topping, drizzled with melted butter over the top.

Bake in the oven for 25 – 30 minutes or until top is browned and crispy. Serve with rice and steamed greens and a squeeze of lemon juice over the top.

Enjoy the fishing and the cooking!

Glenys