Lobsters are often on the menu at chef Guy Turland’s home. Not because he’s a multimillionaire – although his laid-back cafe-restaurant on Bondi Beach, The Depot, is doing very well, thanks for asking – but because the 36-year-old surfer, spear fisherman and free diver loves nothing more than going out into the ocean and catching his own.
His other favourite sustainably caught seafood is kingfish. “They’re quite decadent and rich and fancy ingredients,” he says, after a busy Friday lunch service. “But being a restaurant owner, I’ll take my wins where I can.”
