Food

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

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Updated April 6 2022 - 1:14pm, first published 12:30pm
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
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.

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Scott Bevan is a senior writer for The Newcastle Herald. He has also worked in radio and television and is the author of six books.

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