I’m excited to be reading the latest, October/November 2026 edition of Fishing SA magazine, because in this issue I’ve contributed to a feature story on the best ways to enjoy cooking and eating seafood, making sure that you make the most of your catch.

Full disclosure, I’m just a home/caravan cook, but because a lot of our holidays centre around fishing any coastline, we always have the fishing rods packed in and give it a go.

During the year we also try to get out in our small tinnie when possible, and try our luck that way too. Whenever we have success we usually want to use our catch straight away, while it’s fresh and preferably cooking from the caravan, overlooking a beautiful beach somewhere where we’ve caught it.

A bigger catch is always welcome, when there’s a chance to share with others, but even a meagre catch can be used if you’ve got the right recipe in mind and have access to the right ingredients.

I’ve been writing and photographing some recipes that have appeared in Fishing SA magazine for a while now, mostly of just typical and basic ways we use seafood, and other recipes have been a bit fancier, for when you want to try something different. Therefore I was thrilled when asked by the editor, Shane Murton, if I could help out with an idea he had, for the best ways to cook different types of seafood.

The result is an amazing issue that includes this 8 page spread, showcasing how lucky we are in South Australia to have so many great places to go fishing and have different seafood options to target. I’m thrilled to have been able to contibute to the article and have some photos included, and there are some brilliant underwater crab shots too!

You can buy the October/November edition of Fishing SA from newsagents, tackle shops or even online, where you can also subscribe so you don’t miss any issue.

Also in this magazine you’ll find my latest recipe, this time for blue swimmer crab bao.

Cheers and enjoy the seafood!

Glenys