In Australia we like big things so much that we build monuments to celebrate them. We also like feisty things — like crocodiles and the boxing kangaroo – so it’s no surprise that the barramundi is a ...

What I love about Andy’s fish is that it’s as much a joy to make as it is to serve and eat. There’s a steadiness to slicing fragrant leeks, garlic, lemon and clementine, a rhythm to grinding saffron.