Receiving the Order of Australia Medal is both deeply humbling and faintly amusing for someone whose professional life has largely revolved around fish, restaurants, unreasonable hours and the eternal pursuit of the perfect meal.
I am incredibly proud to be Australian and extraordinarily grateful to have spent the past 40-plus years working in an industry I adore — alongside fishermen, oyster growers, fishmongers, chefs, restaurateurs, mad inventors, storytellers and the many colourful characters who make the seafood world such a wonderfully chaotic place to live.
But the truth is, this recognition really belongs to my long-suffering family.
They have patiently endured decades of pre-dawn market runs, late-night restaurant “research”, mysterious eskies in domestic refrigerators, the lingering perfume of bait and bonito, endless conversations about oysters, tuna and lobster at the dinner table, and more “absolutely foolproof” seafood schemes than any family should reasonably be expected to tolerate.
They have smiled politely while I disappeared in pursuit of the next great fish dish, another fishing village, another chef, another species, another impossible idea that simply “had to be explored”.
Along the way, I have also been incredibly fortunate to work with thousands of brilliant people across Australia’s seafood and hospitality industries — people who encouraged me, challenged me, educated me, occasionally argued with me, and generously shared their knowledge, friendship and passion.
Australia has one of the great seafood cultures in the world, and I remain enormously proud to have spent my life helping tell that story.
To everyone who has been part of the journey — thank you.
And to my family… thank you for tolerating the smells.
John Susman AM
What a wonderful evening at @reine.larue . We were delighted to be part of an exceptional masterclass presented by John Susman ( @fisheads ) showcasing the remarkable @leeuwincoast oysters.
John, alongside @craigmiller4771 , travelled from Sydney to deliver an engaging and insightful deep dive into the world of oysters; exploring varieties, oyster anatomy and the 5 flavour markers.
It was a privilege to welcome @edition.hospitality with @andy_roche1 and teams from @nomad.melbourne , @florentinomelbourne and Reine & La Rue, all of whom left with new knowledge, inspiration, and a deeper appreciation for this extraordinary product.
Thank you to everyone involved for creating such a memorable evening.
NEW EPISODE: He grew up around oysters, flirted with other ambitions, and thankfully found his way back to the estuary before doing anything too sensible. 🦪🦪🦪
Jimmy Wheeler is joining the upcoming Fishtales Seafood Podcast for a proper chat about oysters, quality, family legacy and the glorious obsession required to grow the really good ones.
He’ll also be out and about in the flesh at the Narooma Oyster Festival and at Oysters in the House at Shell House on June 7 — so there are multiple opportunities to hear him talk oysters and, ideally, eat a few while you’re at it.
Sharp oysters, sharp minds, and only the right sort of shellfish behaviour.
Some stories you help tell. Some you get lucky enough to live inside.
For Fishtales, Glacier 51 has been very much the latter.
To have played even a small part in the rise of this remarkable fish — and this remarkable brand — has been one of the true privileges of our working life. From the wild, cold, mythic edge of the Southern Ocean to some of the best kitchens in the world, Glacier 51 has always had that rare thing: a product with genuine substance, and a team with the vision to match it.
Working with @dlyanskinns and the entire Austral crew has been a masterclass in what happens when extraordinary provenance, uncompromising quality and sheer bloody-minded commitment all pull in the same direction.
Great brands are not built on logos and slogans. They are built on boats, on belief, on standards, on sleepless nights, on tough calls, on long horizons — and on people who care just a little more than everyone else.
Glacier 51 is, quite simply, one of the greatest seafood brands on the planet. We feel enormously lucky to have been part of the story.
Here’s to the fish, the vision, the voyage — and the team behind it all.
#Glacier51 #AustralFisheries #Fishtales #Toothfish #SeafoodBranding PremiumSeafood SouthernOcean
Angelo Vaxevani, manager of Nicholas Seafood at the Sydney Fish Market takes us on a tour of what’s good for Easter. From prawns, lobsters, live fish and more.
#SydneyFishMarket #australianseafood #fishtalespodcast #sydneyfood
New for 2026, discover Australia’s finest Rock oysters at the Sydney Royal Oyster Masterclass! 🦪🍷
Running on select days of the 2026 Sydney Royal Easter Show, this premium experience features our Judges from the Rock Oyster Competition tutoring you on how to tell the good from the excellent and how to enjoy eating the most unique oyster in the world, whilst sipping a couple of Hunter Semillon! More fun than the Mad Mouse!
📍 2-4 April and 8-12 April 2026
📌 Woolworths Fresh Food Dome
🎟️ – tickets are available now via the Sydney Royal Website.
VIVID 2026 | OYSTERS IN THE HOUSE
“More bivalves in one room than a French seaside wedding — and just as much fun.”
Oysters In The House is a one-day spectacular celebrating two of New South Wales’ most iconic culinary heroes: The Sydney Rock Oyster and Hunter Valley Semillon.
With enough briny swagger to make the harbour city blush, this festival brings together Sydney Rock Oysters, farmers and shuckers alongside the state’s leading Semillon producers, Shell House’s culinary team, leading sommeliers and selected artisanal distilleries and brewers.
Climb your way through multiple levels of The House tasting the freshest oysters and crispest Semillon, experience oyster shucking demonstrations, masterclasses, a one-day-only special oyster-inspired snack menu, pop-up bars including a martini stand and more.
Front and centre is John Susman — Chair of Judges at the Sydney Royal Oyster Competition — hosting a rolling series of masterclasses on how to judge and enjoy oysters.
For pure theatre: Jimmy and Jonny Yiannaros, legends and multiple-time winners of the Australian Oyster Shucking Competition, will demonstrate how to open 30 oysters in under two minutes.
Shuck, Sniff, Slurp & Savour!
VIvid x Shell House Oysters in the House
Sunday 7 June, 12-3pm & 4-7pm
$50 +bf
Masterclasses additions $35 +bf
Tickets via Humanitix and link in bio.
Taipei for 20 hours is a delicious ambush: neon hieroglyphs, scooter ballet, steam rising from alleyways like the city is perpetually exhaling.I ran—wet markets, processing floors, presentations—seafood everywhere, glinting and perfect… and seemingly all I ate was meat. Pork here, beef there, the odd egg cameo. A fish man in a maritime Eden, living like a carnivore with a guilty conscience.Still. What a city. I’m leaving hungry, just slightly bewitched.🐟😩🦪🤷♂️
#seafood #taipei
Bronte Road Fish is what happens when Bronte Road Bistro has a Kylie moment — and Stewie commits to a mid-life crisis with admirable technique. New outfit, louder soundtrack, zero regrets.
I turned up as the old cynic, ready to mourn the perfect steak frites and that smug little Burgundy list… and instead I remembered I’m allowed to have fun in public.
Get the tuna smash burger (Southern Bluefin, pickles, American cheese, spicy tomato sauce, potato bun softer than my principles) and the potato scallop — crisp, plush, chicken-salt perfection. Finish with soft serve drowned in salted caramel and Biscoff crumb. Shame is optional.
Drinks: the Margarita slushy is an evil trick — one becomes two before your brain loads. The Karaoke lager is the “responsible” chaser that somehow makes you bolder.
No Chiko rolls. This is Bronte: the nostalgia has been priced out. 🍸🐟🍔 Well done all 👏👏
MARKET UPDATE :
SATURDAY 14th February NO MARKET (private catering)
SUNDAY 15th February
8am till 1pm @concordrotaryfarmersmarket
:
OR ORDER ONLINE
www.stephenhodges.fish #smokedsalmon #dip #pickles #ausfishseafoodcookbook ❤️
