Fish and Seafood
Barbara Santich [+]
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).
Baked fish with herbs; Escabeche; Fried fish in sweet–sour sauce; Grilled fish; Squid or cuttlefish with almonds, pine nuts and currants; Stuffed sardines