‘Good fish smells of the sea on a hot stone’: Nathan Outlaw on simple seafood cooking
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Source: Guardian Australia
Published: 2026-06-28 17:00 UTC+10:00
Section: Fish
Factuality Score: 95
Opinion Category: Neutral
Topics: Weather, Food & Agriculture
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Snippet:
More than two decades after winning his first Michelin star, the Cornwall-based chef explains why unfancy food is best – and shares his recipe for steamed brill with pea, shallot and cider stew
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