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'Eat at Dan and Stephs' came about after Dan & Steph Mulheron won the 2013 'My Kitchen Rules' series in Australia.

Their menu features a range of smart modern Australian cuisine with a focus on fresh (often smoked) seafood and homemade snags, and Steph is the dessert queen offering delicious decadent homemade sweet treats.

You'll love dining here eating amazing food while taking in the most beautiful views of the bay.


Dan and Steph are two well known Aussie chefs who are passionate foodies.

Currently they're the proud owners of their own Cafe/Restaurant set on the Sunshine coast, Hervey Bay, Australia.

Across the road from the beach, they are well placed to access some of the freshest Aussie seafood on offer.

THE RECIPE: tealeaf trevally fish tacos


Main ingredients:

1kg of white flesh fish, cut into strips
1 bag of panko breadcrumbs
3 eggs, for egg wash
dash of milk for egg wash
1 cup of flour, for dusting
salt & white pepper


3 cups of plain flour
1 tsp of salt
1 tsp baking powder
1/3 cup vegetable oil
1 cup of warm water

Slaw ingredients:
(*mix all ingredients together in large bowl and dress with chimmichuri dressing)

¼ red cabbage, shredded fine
¼ white cabbage, shredded fine
2 carrots, peeled & grated or mandolined
1 cup of picked coriander leaves

Chimmichurri for slaw dressing:

(* place all ingredients in a processor & blend until smooth – season)

1 bunch of flat leaf parsley
1 bunch of coriander
½ bunch of oregano
2 shallots
3 gloves of garlic
½ cup of red wine vinegar
¾ cup of extra virgin olive oil
1 tsp of salt
3 gloves of garlic
½ cup of red wine vinegar
¾ cup of extra virgin olive oil
1 tsp of salt

Avocado puree:

(*place all ingredients in a processor & blend until smooth – season)

2 avocados
¼ cup of crème fraiche
2 tbs of scriacha sauce
Limes for serving



combine flour, salt & baking powder in a stand mixer with dough hook.

Add oil & water with mixer running on medium, stopping regularly to scrape down the sides.

After it all comes together to form a ball reduce speed to low for another 1 min until smooth.

Transfer on a floured bench & divide up into 16 portioned balls – allow to sit for 15mins.

Use a tortilla press to flatten or a rolling pin to make your tortillas.

In a large fry pan add a little spray oil & cook tortillas on both sides.


Prepare your crumbing station. One plate with flour & season with a good pinch of salt & white pepper.

In a large bowl whisk eggs & milk together.

Then on a plate sprinkle out your panko breadcrumbs.

Then crumb your fish fillets.

Heat up oil to about 170-180 degrees or if you don’t have a deep fryer with temperature control, a large pot on the stove on medium to high heat.

Once oil is at heat, deep fry the pieces of fish, try not to over crowd the basket or pot of oil – cook for about 2 mins or until golden brown – remove from oil & drain on some paper towels & then sprinkle with some salt.


With all your elements now ready to create your fish tacos – tortilla, slaw, fish, avo puree, fresh coriander & squeeze of lime.

Be sure to add some extra sauce/dressing & a squeeze of lime just before eating.