Jimmy Shu

Eating the brain of a magpie goose is an absolute delicacy. It tastes like the best French pâté you’ve ever eaten.

I was running three restaurants in Melbourne and I was always on the hunt for beautiful ingredients. Growing up in Sri Lanka, we’d always buy silver barramundi. I looked all across Australia for it but, back then, there was only brown barramundi. Eventually, I found Billy Boustead, who was