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Good Friday fancy fish fiesta

Embrace the seafood tradition and enjoy a meat-free feast this Good Friday. Before you reach for the battered fish and chips, why not get creative and put together a fancy fish fiesta that will have the whole family coming back for more.


TAFE NSW Hospitality Teacher Cameron Falzon believes a classic French Brandade is perfect for a warming Good Friday dinner or a farewell for the family on Easter Monday.


“If you want something quick and easy, there’s no doubt you’ll be sure to impress by combining fish, olive oil, bread, garlic and milk- creating what’s sure to be a highlight of the provencal kitchen,” he said.



Classic Brandade with crusty bread and rocket salad



  • 400 gm piece of fish, pre-soaked in cold water in the refrigerator for 24 hours, changing the water 3-4 times 

  • 1 tbsp. fresh lemon juice 

  • 2 sprigs of flat-leaf parsley 

  • 1 dried bay leaf

  • 8 black peppercorns 

  • 2 cloves of garlic, finely chopped 

  • 2 slices of white bread, crusts removed, soaked in water for 1 minute, then squeezed dry 

  • ¼ cup milk 

  • ¼ cup olive oil 


Rocket Salad

  • 200 gm Baby rocket leaves

  • 20 gm Toasted pine nuts

  • ¼ Red onion thinly sliced

  • 20 ml Olive oil

  • 1 tsp Fresh lemon juice



  • Drain fish pieces and place in a wide saucepan with lemon juice, parsley, bay leaf, peppercorns and enough water to cover. Bring to the boil over high heat, then reduce heat to low and simmer, covered, for 10 minutes. Drain fish, cool slightly, then remove and discard any skin and bones. Break flesh into coarse flakes.

  • Process flaked fish, garlic, bread and milk in a food processor until well combined. With motor running, gradually add olive oil in a thin, steady stream and process until well combined and smooth, then transfer mixture to a bowl.

  • Season to taste with sea salt and freshly ground black pepper and combine well. Serve warm brandade with sliced rustic-style bread and rocket salad.


It’s not too late to enrol in a huge range of hospitality and commercial cookery courses at TAFE NSW. For information visit or phone 131 601.