If you ask Josh Harris, executive chef at The Line & Label Restaurant, what his favourite item on the menu is, he would easily say the fried ocean jacket snout.
His own creation, the dish came about because of his love of getting to know his suppliers and “sheer curiosity”.
Now a restaurant favourite, the dish has also been named one of the 21 best dishes of 2018 on traveller.com.au and called a “taste sensation”.
“It’s an interesting little number,” Josh said.
“I used ocean jacket cheeks in my first ever dinner with Pete Evans, a colleague of mine and longtime friend of Peter Teakle.”
“I was given the opportunity to meet a local sustainable Ocean Jacket fisherman, he cut the cheeks off for me and I thought, why can’t we use the whole snout at the restaurant? So we have.”
While the region is domestically and internationally known for its seafood, Josh says local meat is also delicious.
“Land-based farming is a lesser known industry on the Eyre Peninsula, but the beef, pork, lamb and venison that comes from this region is some of the best I have ever used,” he said.
In fact, Josh notes the produce the EP is renowned for was the main drawcard for him to come and work at The Line & Label in September of 2017.
Originally from Brisbane, Josh, his wife and their 18-month-old son have also found a love for the change of pace Port Lincoln offers.
“It’s a beautiful place to raise a family, it’s such a nice change from the hustle and bustle of city life,” he said.
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“When I get a spare moment, I love fishing down here, we have some of the best seafood in the world on our doorstep.”
“I am are fortunate enough to hand pick produce direct off the boat and out of the paddocks.”
“The ‘nose to tail’ ethos is extremely important to us and we love using the whole animal in the restaurant.”
The menu is based around using these fresh local ingredients and local suppliers.
“The majority of our fruit and vegetables come from our property and I’d say around 90 per cent of all our produce is from the EP,” Josh said.
“The other ten per cent is made up of cheeses, condiments and pantry staples that we just can’t get from the EP.”
“Between using our own produce and working directly with fisherman, we try to keep prices down as much as possible.”
“We don't want the public to have a perception of the restaurant being too expensive, we want to remind everyone that they can come up and have a glass of wine or a coffee and a dessert, they don’t have to spend hundreds of dollars.”
“It’s about coming up and enjoying the space. It’s also a perfect setting for weddings and special occasions.”
The team continues to work with Pete Evans and his amazing team, who will be helping out over the next few weeks as the Christmas and holiday season begins.
They hope to see you soon.