Ian Curly’s Huon Ocean Trout Crudo

Ian Curly is one of the most in demand chefs in Australia. Not only is he executive chef to a number of high profile restaurants in Victoria but is also highly sought after to present at events and on popular TV shows such as Masterchef.

With a traditional approach to cooking, Ian has seen food trends come and go, but his philosophy remains the same, ‘Keep it honest and flavorsome – it’s as simple as that.’

Ian attended the recent Fore Chefs event at Tasmania’s Barnbougle, one of Australia’s premier golf courses, where he prepared his famous Crudo using our Huon Ocean Trout. We’re lucky to be able to share his recipe here and hope you enjoy!

Ian Curly’s Huon Ocean Trout Crudo
20 Minutes
6 Hours

  • 2 Sides Fresh Huon Ocean Trout (skin off)
  • 100g Salt
  • 50g Sugar
  • 8 Cloves
  • 25 Peppercorns
  • 1 tbsp Fennel seeds
  • 1/2 bunch Tarragon
  • 4 Fennel
  • 100g Brown sugar
  • 200ml White vinegar
  • 500ml Water
  • 4 Licorice sticks
  • 22 Star anise
  • 10 Oranges
  • 200g Brown sugar
  • 3 Tbsp Pernod
  • 3 Cloves