On The Sauce

Tristan Houghton is a fisherman, surfer, survivor, filmmaker and entrepreneur. His recent business adventure is a game changer when it comes to enhancing shelf life and flavour for seafood, in both the recreational and commercial sectors. Deep Southern is his food safe ocean water that he has refined to be as convenient as the bag of ice you grab from the servo, maintaining the marine integrity of your catch. More details at www.fishingworld.com.au.

Tania is The Hunter’s Wife. She has found consistency and peace in harvesting wild, organic and nutritious  protein for her family. In this chat we discuss her journey developing the skill and mindset to embrace this lifestyle that some audiences tend to fall in and out of, whilst others can’t imagine it to begin with. See more at @thehunterswife_au

Sam Kane is a tattoo artist at Great White Studios in the Shire, Cronulla. He has built a strong reputation for catching and cooking bread-and-butter species that are often overlooked. By using the whole fish, he creates a variety of exceptional dishes, all presented with real care and creativity. It’s inspiring to see someone’s drive for excellence carried all the way through, from the catch to the plate, and how that passion becomes a central part of their life.

Mez Fletcher is a water woman who loves spearfishing and fishing. She is doing an incredible job of linking the whole cycle together by placing an enormous emphasis on her post catch procedures to produce high-quality meals that would make the most experienced anglers think twice about the potential of their own catch.More info at fishingworld.com.au.

Izac from Iron Gate knives took a leap of faith and chased his dream of designing and manufacturing premium Australian hunting, fishing and kitchen knives. He discuses what goes into the artisan craftsmanship and some of his challenges along the way. An avid hunter and fisherman himself, his knives are one for the mantle piece and the field.More details at www.irongateknives.com and fishingworld.com.au.

Tristan is a young marine biologist who cut his teeth with a PHD on billfish. Day to day he drives around to fishing clubs, seeking the donation of game fish stomachs for him to tally the contents of, not the most glamorous gig… but he loves it. Tristan is also an avid angler, with his favourite advisory being bull sharks in Sydney Harbour.

While managing a tough diagnosis, Vaughn reflects on personal growth, resilience, and the connection to fishing through his local fly fishing club. He shares how time on the water and the camaraderie of the club have shaped his values, his purpose in life, and grounded him through challenges. It’s an honest, reflective conversation about community, perspective, and finding clarity outdoors.

In this episode we sit down with Dr. Leo Guida from the Australian Marine Conservation Society for a long, open conversation about sharks, how they intersect with fishing and people using our waterways, and the real risks involved. We talk through the data and trends, and importantly how effective current management strategies actually are when humans and sharks share the same spaces. It is not a debate, more a pub-style back and forth, asking honest questions and digging into a topic I am genuinely on the fence about and keen to understand better.More info at fishingworld.com.au.

These days with mounting pressure on fishing practices and sustainability in our oceans, is it time to turn to the sustainable practices of aquaculture and farming fish to feed the masses?Ryan from Eco Marine is one of two Queensland Groper farmers in Australia doing his best to produce a high-quality product without the run-off and stereotypes of additives with farm fish.More info at www.fishingworld.com.au.

Anthony Heslewood is regarded as one of the leading commercial fishermen in Australia for quality line caught produce that strives towards best known sustainable practices. The WA government's recent decision to cancel commercial licences will force Anthony to find another means of employment come the new year.More info at fishingworld.com.au.

Mark Jones returns to On The Sauce to discuss some of Mark's iconic photos that document his year's behind the camera, filming and working alongside adventurer Malcolm Douglas.The photos discussed here and a full interview can be found in the current Summer edition of Fishing World. Out now and available where all good magazines are sold.More details at fishingworld.com.au.

Zac catches up with Fishing World editor Scott Thomas to chat about a special trip planned for 2026... Solomons On The Sauce.Hosted by Zac Panaratos, Chef Mark LaBrooy, and Scott Thomas, Solomons On The Sauce is a week-long fishing trip to Papatura in the Solomon Islands. It's much more than a fishing trip! The trip will also combine workshops in fish handling, post catch fish care, fish preparation and much more! It's a fishing trip, a learning experience, and a guaranteed good time!Have a listen and visit fishingworld.com.au/travel for more detailed info about how to get invloved.

The end to an epic adventure for the Coffey’s. Travelling by boat from their home in the Goldy to Broome is not to be scoffed at. This is the third instalment of our conversations along the way… now that they are home safe and sound they can begin downloading and reflecting on a wild six months.Watch the episodes at www.youtube.com/@coffeybreakMore details at https://fishingworld.com.au/

John Cahill "Bluewater Johnny" is a man who does not do things in halves. One of his passions is fishing, and he lives and breathes the lifestyle, catching monstrous fish, from XXX sized GT in Oman to just about everything you can poke a stick at locally in Australia. It isn't just about catching fish, but doing it in a way that respects the place/fish he extracts. John is an ambassador at Desolve Supply Co. Desolve has kindly supported this episode and offered a discounted code.  The code "ONTHESAUCE10" will be 10% off full-priced items (won't work on already discounted products). Available to use on both our NZ & AU websites. More info at desolvesupplyco.com.au and fishingworld.com.au.

Recipearce is an amazing cook and family man. Nick, his wife Soph, and three daughters are midway through their year long lap of Australia, touring with their caravan. We pick his brain on the reality vs expectations of the trip. Plus, get some great insights into the interactive cookbook that Nick has created that follows his "catch and cook" journey around Australia.More details at recipearce.com, instagram.com/recipearce and fishingworld.com.au.

Holly and Joseph are two travelling legends that have a shared love of the ocean, their defender, art, cooking, camping and the environment. They have come up with a product that brings it all together. Gyotaku fish printing kits, so that everyone come together with the fish as the focal point. More inof at www.holandjoe.com and fishingworld.com.au.

Scott Wilson is one of a handful of people that can say they were born and bred on Lord Howe Island. He makes his living as the commercial fisherman at LHI one of the richest fishing locations out there. More details at www.fishingworld.com.au.

Craig has chiseled his name in the seafood industry with the harvest of premium line-caught blue mackerel as a commercial fisherman. While blue mackerel, or slimies, are species that's often overlooked and used for bait, it is actually one of the best eating fish in the ocean when cooked and cared for properly.We take a dive into how he became a master at his craft.More info at fishingworld.com.au.

Jethro has picked his life up from being TV heart throb on Bondi Rescue as a lifeguard and moved it to cairns to jump out of rescue helicopters.With itchy feet and a knack for putting himself in wild and remote locations, Jethro shares stories of his life travelling Australia in search of the juiciest oceans he can find. Whether fishing, diving or throwing himself over a ledge with his boog. He does things with his own flare that leaves everyone having a laugh, enjoy.

Jason "The Trapman" Moyce is a commercial fisherman based on the NSW south coast, in the town of Bermagui. He has dabbled in just about every type of fishing in the industry, he discusses his ethics around trapping fish as sustainably as he can. More info at fishingworld.com.au and facebook.com/trapmanbermagui

Michael Atkinson or "Outback Mike" is an adventurer, film maker and former military pilot. You might also know him as a cast member on Alone Australia, the hit survival TV series on SBS Australia.More info at outbackmike.com and fishingworld.com.au.

Intercepting the father son duo, Jackson and Jason Coffey as the journey their 5.5m trailer craft from the Tweed to Broome.We initially chatted to them on their departure, 3 months later they have been through a lot as they finally steer their ship west and reach the top of Australia. Let’s pick things up, live from the Cape York peninsula.More info at https://www.youtube.com/@coffeybreak and fishingworld.com.au.

Daiki is the Chef behind the feast cooked up at ROKO Ramen Bar in the Winter Edition of Fishing World Magazine. Owner, Josh Lewis commercially catches the fish with his licensed business "Newmoon fishing". The food was amazing, authentic Japanese care and prediction coupled with a bit of Northern Rivers flare. More info at www.fishingworld.com.au.

Mark Jones is an avid film maker. He has documented some iconic snapshots of Australian adventure, including nearly two decades with the late great Malcolm Douglas. In Part 2 of this digressing conversation we grab a handful more iconic images to unpack. Mark has been shaped into the person he is today, thanks to the places and people he met along the road. Enjoy…More info at www.fishingworld.com.au.

Mark Jones made his name as a photographer, videographer and now producer and director. His backdrop is usually wild and remote locations in Western Australia, so he has seen a thing or two. It all started with an opportunity that he grabbed to film the late great Malcolm Douglas. This episode dives deep into some of the outrageous positions he has found himself in with Malcolm and how it has shaped him into the legend he is today.More at www.fishingworld.com.au.

Anthony Heselwood is the owner and operator of Revolution Fisheries. He services some of Australia's most elite Seafood restaurants with his premium line-caught catch. His fish care advice is worth diving deep into, and applying it recreationally.More info at www.fishingworld.com.au.

On The Sauce and Fishing World together with MOTackle hosted a special live event over the weekend. This exclusive Catch & Cook Masterclass event featured three presenters – Zac Panaretos, Bosley McGee and Todd Richardson. The event was sold out and participants learned loads of skills.The event wrapped up with Zac, Todd and Bosley hosting a live podcast. Enjoy the podcast and check out the Fishing World website for recipes from the day. More info at https://www.fishingworld.com.au.

Jackson and Jason Coffey join us on the early stages of their voyage across the top of Aus. A trip of a lifetime. We learn about how the trip came into fruition and the mindset that these legendary Aussie adventurers are taking to the high seas. More details at https://www.fishingworld.com.au.

Zac takes three equal pieces of fish and freezes them individually. One is vacuum sealed, one is cling wrapped, and the other is frozen in a zip-lock bag. After several months in the freezer, Zac defrosts the fish, and on this podcast, we hear how each fillet tastes compared to the other. Interesting results!More info at fishingworld.com.au and instagram.com/onthe_sauce

James Hall from the South Coast is back and has done it again, producing a yellowfin tuna from a solo mission that most anglers could only dream of capturing. He relives the story in true Jimmy fashion. 

Timothy Li is a kiwi artist and spearfisher. He is our first international guest, we compare our fisheries and dive into his artworks, realistic freehand drawings of fish that take months of dedication and Gyotaku Japanese prints have instant results.

Part 2 of the interview with Elliot Foote.Elliot Foote found himself isolated in the Indian Ocean hoping between Indonesia Islands with friends August 2023.This is his recount of a remarkable story of survival.More atwww.fishingworld.com.au.

Elliot Foote found himself isolated in the Indian Ocean hoping between Indonesia Islands with friends in August 2023.This is his recount of a remarkable story of survival.More atwww.fishingworld.com.au.

Ryan Doyle (Doyle’s Seafood) and Scott Thomas (Fishing World) join Zac up in Coffs for a visit to the local boat ramp. The crew check out what the locals have been catching and Ryan offer his knife work in breaking down the fish.

Josh Lewis is chef and restaurateur around Brunswick Heads. He is able to set his businesses apart from the rest by catching his own fish with his commercial seafood license under New Moon Fishing. We visit his Mexican eatery La Casita for a fantastic catch and cook up!

Anna Clark is a historian, angler, and author of The Catch: Australia's Love Affair With Fishing. More info at fishingworld.com.au.

Zac catches up with Mathijs from Pac Food, a specialist supplier of domestic and commercial packaging supplies to chat about vacuum sealers and Cryovacing.

Mechanical Engineer by trade, Mark Henry founded Solidteknics in 2014 and has devoted his career and expertise towards cleaning up and improving cookwear.

Kris Sweres is a keen fisho, chef and BBQ enthusiast. Kris has also contributed to Fishing World for many years. On The Sauce is presented by Lowrance. More details at fishingworld.com.au.

Diego Bonetto is a seasoned forager. Whether it's coastal, inland or his backyard, he will be pointing out edibles that are often overlooked. Find out more at www.diegobonetto.com.

Zac catches up with Andrew Joulianou, better known as the bald chef. More info at https://fishingworld.com.au/https://fishingworld.com.au/ https://www.instagram.com/thebaldchefau/

Nathan from Wild Reaches jumps on the podcast between trips off the grid. He discusses how Wild Reaches has become more than just an adventure YouTube channel, it’s a place that connects all Australians to how life is in the Top End. Nath has some cracker stories mostly involving catching and cooking with Traditional Owners in remote locations. On The Sauce is presented by Lowrance. More info and seafood recipes at Fishing World.

Good Fish is an online resource and easy-to-use app that has been designed through a scientific lens to navigate seafood consumers towards the most sustainable options. More info and seafood recipes at⁠ Fishing World⁠.

On The Sauce visits the recent AFTA tackle trade show on the Gold Coast where Zac checks out some new gear from Smith Optics, YETI, Samurai, Icey Tek and Salty Crew. More info at⁠ Fishing World⁠.

Wayward Fishing is a new lure company specialising in hand-crafted Aussie-made lures constructed from recycled plastic. Zac catches up with Wayward's Adam Laudenbach to discuss the lure making process and problem with plastic and the marine environment.

Indy Thompson is a marine scientist from Tasmania with a passion for fishing and educating recreational anglers with the skills for positive change.

Zac catches up with South Coast fisho James Hall. James shares his story of an incredible solo tuna experience and the effort he made to process and take care of his catch.

Aquna is an aquaculture business that is paving the way for sustainability, producing the highest quality product of its kind on the market. Here is how they get it done. Zac catches up with Aquna CEO, Ross Anderson. More details at aquna.com Recipes at fishingworld.com.au/seafood

Charly Pretet cooks everything outdoors, in the elements and over the fire. Hear how he can control this primitive, unpredictable and raw medium with the right attitude, techniques and equipment.

Josh Bollen is a spearo and passionate creator of food from wild to the plate. www.instagram.com/josh.bollen www.youtube.com/josh.bollen