About the Chef and I

A fishing industry girl with a disastrous culinary background learns to cook seafood from one of Australia's leading (and patient) executive chef.

The instructions were very simple - recipes must be disaster-proof, easy, delicious, healthy and save me money on food bills.

Paul Leete has a love of all things fresh and from the sea. He has been an executive chef for 12 years at one of Noosa, Queensland's leading international restaurants. Following these instructions from Vicki Brown, of Brown's Seafood Mooloolaba, he prepared a series of seafood recipes for Vicki.

After a few disastrous attempts by Vicki to follow Paul’s instructions he quickly discovered a formula for recipe’s that were easy to follow and surprisingly so stylish, and above all tasted sensational. This book reveals their winning combination.

Vicki Brown
With a strong influence in the Australian Commercial Fishing Industry it was a natural progression for me to become an activitst who supports and promotes sustainable fishing practices. I deliver the best (and easiest) ways for you to enjoy the bounty of Australia's fishing industry. more

Paul Leete
It's all about the ingredients - wild caught Australian seafood and hand picked local produce that's in season.  more

Sustainable Fishing Produce Australia has some of the toughest fisheries management processes in the world. Our fisheries are accredited under the Environment Protection and Biodiversity Conservation Act .  more

Fresh, locally grown ingredients.  "As a chef I am fascinated by rare and unusual vegetables and fruit. I search seed catalogues for anything I have not seen or eaten or grown before." --Paul Leete   more

Foreword by Michael Gardner, Cardiothoracic Surgeon MBBS, FRACS

Living in Australia gives us a wonderful variety of fresh seafood coming from pristine waters. From a medical aspect, a regular consumption of seafood promotes good health. Seafood is generally low in fat, high in protein and has the highest content of omega3 oils. The proven health benefits include a lowering of cardiovascular disease, reduction in the incidence of heart attack and stroke as well as combating the brain deterioration associated with ageing. As a professional fisherman I know the importance of harvesting this wonderful food in the most environmentally favourable and sustainable fashion, ensuring that it is first class when passed on to the public. Australians can rest assured that our commercial fisheries are well managed and sustainable for future generations.Consumption of seafood in Australia is steadily rising but is yet to reach the levels to maximise the benefits for our health. One best way to cook and present seafood is found in Vicki Brown and Paul Leete’s new “The Chef and I“ cook book where anyone with limited culinary skills can prepare delicious seafood recipes.

This book will go a long way to encourage those of us who are not so good in the kitchen to enjoy seafood up to the recommended 3-4 meals per week and so optimise our health and stimulate our taste buds!

Michael Gardner is a cardiac surgeon and professional fisherman. He is president of Queensland Seafood Industry Association.

The 2 a Week 2 Easy campaign is a modest approach to introduce seafood to the regular dietary intake of Australians, with an intake of 3-4 times a week for optimum health benefits.