We Have Exciting News!

'The final piece of the food puzzle at Barangaroo's Wulugul Walk dining promenade can be revealed. Rozelle's cute, green-leaning restaurant love.fish has lodged a DA to squeeze into the waterfront strip, with an interior fashioned by Ester and 121BC architect Anthony Gill.'

We are so pleased to announce that we will be opening a second love.fish at Barangaroo in December. To be able to showcase ethically sourced, Australian seafood in such a sustainability minded waterfront development is hugely exciting.

Barangaroo is a perfect fit for our love.fish philosophy!

dish the fish - love.fish feature @ foodwise

Dish the Fish
Author | Alecia Wood

Restaurants focused entirely on sustainable seafood are few and far between, but there is a range of pointers to look out for when in search of an eco-friendly fish meal.
From energy-efficient kitchen appliances to biodegradable takeaway containers, love.fish has been designed with the environment in mind. The sustainable seafood restaurant in Sydney’s Rozelle focuses not only on serving ethically sourced, environmentally friendly fruits of the sea, but also on minimising the eco-footprint of the eatery itself.

Take organic waste, for instance. “30 per cent of it ends up in a rubbish bin,” says love.fish maître d’ and co-owner Michelle Grand-Milkovic, explaining that she and husband Michael – the restaurant’s head chef – separate all food scraps and pay for a waste collection service for conversion off-site into an organic fertiliser.

Ingredients used in dishes are similarly considered, featuring produce from Australia and New Zealand only, and a menu that proves sustainable seafood need not be limited – think mahi mahi, sardines, white bait, Loligo squid, cuttlefish, and more.

While the definition of ‘sustainable seafood’ can be hazy, love.fish has created clear guidelines for their ingredients based on thorough research. “Some species may be deemed ‘sustainable’, but if they’re caught poorly there can be a lot of by-catch, so we use line-caught fish where possible,” says Grand-Milkovic, adding that farmed fish from land-based facilities are also considered as they are better able to contain waste.

We may not all have a local fish ‘n’ chips joint as dedicated to greening their menu as love.fish, but Grand-Milkovic points to the choices we can make when dining out. If you find yourself at a restaurant and want to order fish or seafood, here’s a go-to guide for figuring out which menu option is best.

Michelle’s sustainable seafood dining tips
Where was it caught?
Start by choosing Australian seafood only. Ask the restaurant – is this fish imported? If the answer is yes, say ‘no’. This will also mean your meal has lower food miles and a smaller eco-footprint than other seafood options, many of which are imported to meet consumer demand.

How was it caught?
Many popular types of fish are caught with trawlers pulled along behind fishing boats. These large nets are said to capture endangered sea species as by-catch, like turtles and sharks, which can be killed in the process. Fish that has been line-caught is a more environmentally friendly option, as this technique produces little by-catch and avoids over-fishing.

Smaller fish to fry
Large fish like tuna, salmon and swordfish are at the top of our oceans’ food chain, meaning there are fewer of them and their stocks need to be kept in check. If you like a meatier, thicker fillet, choose fast-growing species of fish, such as mahi mahi, barramundi or Spanish mackerel. These smaller fish tend be more plentiful.

Speak to your waiter
Plenty of restaurants mark menus with where their fish is from and how it was caught. For those that don’t, staff can help clarify your queries. Plus, asking to know more about your meal demonstrates to staff that patrons really are interested in these issues, thus encouraging the industry to improve their own awareness of ingredients and food sourcing practices.

smh good food guide 2013

It is wonderful to get recognised again – especially when it’s for doing something you love!

SMH Good Food Guide 2013 review & placed in the Top Ten sustainable restaurants

'To say that this elegant little seafood bistro is a fish bar – with it’s marbled fish-scale kitchen exterior, Thonet chairs & plentiful sidewalk seating – is a bit like saying Banksy is a doodler. Sustainability underlies everything: fish are wild and line-caught or hail from sustainable land-based fisheries, and are never frozen (prawns excepted). The Ethos extends to operations. Cooking oil is repurposed into biodiesel, food waste goes to green energy, lights are eco-friendly LED and takeaway cutlery biodegradable. A recycled paper menu features 10 fish types, simply cooked, from battered and fried NSW flathead to a grilled WA barramundi fillet. It’s all done well, but won’t necessary set fins aflutter. For more excitement, try the entrees such as intriguing, flash-fried pencil squid with pickled shavings of green mango, or oh-so-crunchy polenta chips, dipped into tonnato-like tuna aioli or a shot glass of tangy tomato jam. Plentiful veggie sides such as brussels sprouts leaves tossed with bacon and almonds add extra personality. And $20-ish mains? Totally sustainable.’

unicef bread for good project

Happy Spring Everyone!

Starting today we are supporting the UNICEF Bread for Good project.

The Bread for Good project is a nationwide campaign that invites patrons to donate $2 when they pay for their meal.

All funds raised will support UNICEF’s efforts to help the four million children in the Sahel region of West Africa that are at risk of malnutrition. If you would like to support this project please ask the wait staff to add your donation to the bill.

For every $2 donated, UNICEF can provide enough therapeutic food to keep a child alive for a day.

If you are unable to make it to love.fish in September & would still like to make a donation please follow this link to the love.fish donation page.

earth hour 2013

We are in our third year at love.fish and in keeping with our philosophy of advocating business sustainability, we will be joining millions of individuals & businesses around the globe in supporting Earth Hour this Saturday 23rd March @ 8.30pm.
Earth Hour is a unique opportunity for all of us to show what one simple idea can achieve, and what one person’s actions can inspire. It is much, much more than a symbolic action of switching off lights for an hour; it’s a continuous movement driving real actions, big and small, that are changing the world we live in.

Candles are ready – see you Saturday!

earth hour 2012

After such a wonderful response last year & In keeping with the love.fish philosophy of advocating business sustainability, we will be joining millions of individuals & businesses around the globe in supporting Earth Hour this Saturday 31st March @ 8.30pm.

Earth Hour is a unique opportunity for all of us to become more sustainable and do something positive for the environment. How exciting to be sharing this hour with millions of people taking steps towards a cleaner, greener future. 
Candles are ready – see you Saturday!

smh good food guide 2012

We are very excited @ love.fish to be included in this years SMH Good Food Guide – not only are we a new entry in our opening year but love.fish has also made the Top Ten Green Restaurants list. Very proud indeed!

SMH Good Food Guide 2012 Review

crave international food festival @ love.fish

We are delighted to be taking part in the Crave Sydney International Food Festival this October. On the 3rd & 11th we welcome you to join love.fish and Andrew Boyd from Martin’s Seafoods for a five course tasting menu celebrating lesser known and more plentiful species. Your dining experience will be complemented with biodynamic wine and the opportunity to discuss how we determine the sustainability of fish and the importance of a holistic approach to being green.

Please see the Crave website for more details. Book online or contact us direct. Hope you can join us!

love.fish in the press

It is always lovely to get noticed – especially when it’s for doing something you love!

It has already been 7 months since love.fish opened, realising our passion for business sustainability & all things Fish. The wonderful feedback & support, particularly from our local community, has proved to us that people DO care about enjoying their seafood in the most environmentally responsible way possible. You continue to inspire us!

Good Living review
Sunday Life magazine
The Daily Telegraph
Vogue Living

earth hour 2011

In keeping with the love.fish philosophy of advocating business sustainability we will be joining millions of individuals & businesses around the globe in supporting Earth Hour on Saturday 26th March @ 8.30pm.
For safety reasons we are unable to turn off the kitchen lights but all remaining lights will be switched off for one hour – our patrons enjoying a wonderful candlelit dinner.
Why get involved? Earth Hour has done a lot to raise awareness of sustainability issues. But there’s more to it than switching off lights for one hour once a year. It’s all about giving people a voice and working together to create a better future for our planet.

love.food love.earth love.fish

love.fish is now open!

We are delighted to have now opened our doors after many months of research, planning and creating. It has certainly been an enlightening journey to realise our vision for love.fish. Our concept seemed simple – provide great seafood in the most sustainable way possible – but at times this has proved to be a harder task than anticipated!

Thankfully, we are now living in a time of consumer awareness and forward thinking companies realise that producing environmentally sensitive products or reducing their impact on the environment is the way forward. There are so many wonderful products and services out there that give back to our planet – you just have to find them!

The love.fish goal is to showcase how wonderful sustainable seafood can be through simplicity, consistency & quality. We hope you embrace our friendly, casual dining and restaurant quality take home with lots of healthy nutritious options for you & your family.

We are thankful to have received so much encouragement and support from friends and the local community. Your feedback is essential to our success so please come in, introduce yourselves, share a meal and let us know what you think!

Through love.fish we hope to promote a positive message – we believe you can run a business and make a positive contribution to society. Life is not just about the bottom line. Ultimately we want to run a business our children will be proud of.

We look forward to sharing the love.fish experience with you,

Michael & Michelle

fish we love

Introducing Palmers Island Mulloway

Mulloway, also known as Jewfish, is a much sought after fish recognised as one of the finest tasting fish in Australia. It has a firm, white flesh, is low in fat and high in Omega 3s.