Port Stephens seafood the star of new cookbook, "Port to Plate"

PUTTING WORDS IN THE MOUTH: Chef Ludovic Poyer and author Lynda Sloan inspect the fresh seafood and new book, "Port to Plate", at The Poyer's restaurant at Lemon Tree Passage. Pictures: Simone De Peak

AS she served customers at Nelson Bay Fish Market, Lynda Sloan often heard the same questions.

"What's local? What's fresh? What's sustainable?", Ms Sloan recalled being asked. "How do you cook it? What do you do with it?"