Australians are a water-loving bunch, and that’s certainly true of North Bondi Fish head chef Jesse McTavish. The Byron native and son of legendary surfboard shaper Bob McTavish enjoyed a quintessential Aussie childhood surfing and fishing his way around the breaks of the Northern Rivers, which spawned an enduring passion for the fruits of the sea.
Nothing’s really changed for the man who now calls Australia’s most iconic beach home. McTavish’s love of seafood is evident in how he entertains.
“Fresh king prawns scream summertime east coast Australia,” he says.
While served by the bucketload is always a treat, McTavish’s preference harks back to his childhood.
“The prawn sanga is my favourite. You’d buy a kilo of prawns and throw
it in soft white bread.”
The sangas are slightly more sophisticated these days, topped with foraged coastal rocket mayo. No matter; they’re still best enjoyed by the beach in the company of friends and loved ones.
Set the scene
Style
“I always lean towards entertaining outdoors,” McTavish says. “I like it to be a blur between lunch and dinner – a ‘linner’ or a ‘dunch’! The kind of late lunch where everybody is still hanging around to watch a nice big moon rise over the water.”
Menu
“Fish, and seafood in general, is so conducive to summer,” McTavish says. “That was our upbringing in Byron; it was much more geared around fresh fish and seafood than a Sunday roast.” See here for Jesse McTavish’s summer entertaining recipes.
Playlist
“Music is really just there for background noise,” McTavish admits. “I like it pretty quiet and I lean towards someone fun like The Shins. Pretty cruisy, with no thinking involved.”
Drinks
McTavish’s drinks choice is as Australian as his love of prawns: a cold beer. “In summer I tend to go for seafood – that mentality where you try to be healthy and wash it down with plenty of beer,“ he laughs. Summer cocktails and Champagne were also on the menu.
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