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It’s an egg-citing time of year for Australia’s fish ‘n’ chippers

April 16, 2019 Dining No Comments Email Email

Good Friday is one of the busiest times for both fish and chip shops and the Australian seafood industry. Sydney Fish Market expects over forty thousand visitors, and better not forget the several hundred thousand serves of fish and chips Australians will consume.

With everyone focused on fish, it make it an “egg-cellent” time to kick of the Australian Fish and Chips Awards!

Voting opens Friday 19 April 2019 in all States and Territories and ends Friday 31 May.

Grilled, battered, crumbed—everyone has a favourite and that is the best part – everyone can have what they want, says Peter Horvat, General Manager for Communication Marketing and Trade at the Fisheries Research and Development Corporation.

“We hope voters will “hop” to it and cast a vote for their favourite this Easter and help find out who Australia’s favourite fish and chips shops are for 2019,” says Peter Horvat.

Fish ’n’ chips is a cultural icon in many parts of the world, including Australia. For us it is sun, seagulls and family. Whereas, in the UK it might be fish, chips and mushy peas with a pint at the local pub.

Chef Nik Hill has a lot of experience cooking and eating fish from all around the world. Having worked at some of the best restaurant in Australia and overseas including the Ledbury in the UK. He is now in charge at the old Fitzroy Hotel in Woolloomooloo, NSW his take on fish and chips.

“You could say fish and chips have been part of my culinary journey. I started out as a youngster working in a fish and chips shop in Seaforth in Sydney,” says Nik Hill.

“Quality fish, meaty, not too wet, and the batter, they are everything. There is a real art to making a good batter. Likewise good chips. One thing we do a bit different to most is we make our own malt vinegar at the pub. Tartare is ok, but I like to drown mine in malt vinegar and that’s all you need,” says Nik Hill.

The awards are a fantastic opportunity to support local businesses as well as educating consumers on the sustainability of the Australian seafood industry and the vast range of seafood options on offer.

Voting will begin across all states and territories on Friday 19 April 2019 and will finish on Friday 31 May 2019. To vote visit

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