Seafood and stories
Kane Pollard on the taste of home.
Some of Kane Pollard’s earliest and fondest memories come from South Australia’s coastline.
“I grew up partially in Beachport,” the multi-award-winning chef says. “I was born in the Adelaide Hills and moved down to the south east when I was very young, into Robe and then down to Millicent and up to Beachport.
“We used to always go fishing off the jetty there. My dad went halves with my uncle in a little boat so we used to go out fishing just off the shores of Beachport.”
Those early days of fishing, crabbing and cooking formed the foundation of his lifelong love for local seafood.
“One of the best food memories I have from those earlier years was going crabbing one day, and we ended up getting 40 crabs across the day,” Kane recalls.
“We just boiled them all up in a pot and ate the meat as was – no seasonings, no sauce, nothing. The meat was so sweet and so beautiful. After spending the day on the rough rocks all rugged up, to enjoy that meal at the end of the day was a highlight.”
That connection between hard-earned food and flavour inspired PLACE Dining, Kane’s outdoor dining experience celebrating nature, landscape and local ingredients.
“That experience of being in the wind and on the rocks and getting wet when you’re trying to pull up the net – and then having the eating component at the end of the day –you’ve really earned it so it tastes better,” he says.
For Kane, South Australian seafood is unmatched. “Our seafood is definitely world class,” he says. “Being part of Tasting Australia for the past three years as a curator and, working directly with the chefs coming in from interstate and overseas who use local seafood while they’re here, the feedback has always been phenomenal.
“I love the variance we have here in South Australia as well. We have such a long, beautiful coastline, and each part has something different to offer. The variation is a lot of fun and it’s easy to keep things exciting and different when you have that much choice and quality.”
Kane’s passion for seafood is evident not just in his restaurants but in his home life, too. “I only serve South Australian seafood in the restaurants and we only buy South Australian seafood at home,” he says. “
Whether it’s pippies and mussels cooked simply with wine and garlic, “beautiful kingfish and tuna sashimi” from Port Lincoln, or his “signature seafood sauce” served with Christmas prawns, seafood is part of the Pollard household’s rhythm.
Addressing concerns over the state’s algal bloom, Kane says he is confident South Australian seafood remains safe and exceptional. “Everybody is doing what’s needed to make sure everything that hits the plate is safe to eat,” he says.
“If it’s on the shelf or on the ice ready to be purchased, then it is safe to eat. The best thing we can do is support the fishermen and producers who are able to continue trading – because they are hurting at the moment.
“Supporting local means supporting families, communities and the state. Nutrition equals flavour, and we’re so lucky in South Australia to have incredible seafood all year round. To eat local and support local should be part of our everyday lives.”
This article first appeared in the December issue of SALIFE.
