Those whacky fisherman, Nick Dugain and Andrew Hart are at it again with the entire 2011 season of Hook, Line and Sinker now available on a two-disc DVD – the perfect gift for anyone who loves to dangle a line!

Among the highlights on Season 7 is a dangerous but spectacular rafting trip in a blow-up boat down a Tasmanian river; a tropical ‘self-guided’ fishing clinic at an island in Cape York; Andrew and Nick go their separate ways and introduce the world’s first fishing yowie; and Australia’s favourite remote control boat the Cindy Maree is back!

Also included is great fishing action for trout, tuna, blackfish, coral trout, massive barra and Murray cod, plus much, much more including the 2011 Yamaha Project boat.

JUST RELEASED!

$29.95 - free postage Australia-wide!

• 200g Huon Cold Smoked Salmon, chopped into pieces
• 1 x firm, ripe avocado – diced
• Basil leaves – julienne cut
• Good quality mayonnaise
• Huon Caviar, micro herbs, lemon slices and crusty sour dough to serve

What to do:

1. Mix the Huon cold smoked salmon pieces, chopped avocado and basil together in a bowl.
2. Add enough mayonnaise to bind the ingredients together.
3. Spoon the mixture into a ramekin or mould and press firmly to fill
4. Place into the middle of a large dinner plate and remove the mould
5. Garnish the plate with Huon caviar and micro herbs. Serve with fresh lemon slices and crusty dough bread

(FYI – can leave in the fridge for 30 – 60 minutes before serving if it isn’t holding its shape out of the mould)

• 1kg mussels (scrubbed and de-bearded)
• ½ tbspn olive oil
• 2 tspn crushed garlic
• 1 – 2 tspn minced chilli
• ¼ cup chopped parsley
• 1 can diced tomatoes
• ½ cup white wine
• Salt & Pepper to taste
• Crusty Bread

What to do:

1. Heat oil in large, deep saucepan, add garlic and chilli and fry for a minute or so
2. Add tomatoes and wine, cover and bring to the boil
3. Add mussels and parsley, season with salt and pepper, cover and cook for 6 to 8 minutes or until the mussels are open
4. Spoon the mussels and pan juices among serving bowls (discard any unopened mussels). Garnish with some extra parsley, serve with fresh, crusty bread to sop up the juice.

Brilliant.

• 150g Huon Hot Smoked Salmon portion (plain, sweet chilli or lemon pepper)
• 1 small red capsicum, 1 carrot and 1 cucumber, all julienne sliced
• ¼ Chinese cabbage, thinly sliced
• ½ red onion, finely sliced
• ½ cup bean shoots
• 1 handful snow pea sprouts
• ½ bunch coriander
• ½ cup spicy peanuts

Dressing:

• ¼ cup light soy sauce
• tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp sweet chilli sauce
• ¼ cup lime juice, combined

What to do:

1. Place all the ingredients into a bowl except for the Huon hot smoked salmon and peanuts
2. Take the Huon Hot Smoked Salmon portion out of the packaging, peel the skin from the portion
3. Place the salmon on top of the salad, garnish with extra coriander and the spicy peanuts. Serve and enjoy.

• 400 grams of fresh Huon salmon fillets – skin off
• Juice of 2 limes
• 1 large green chilli, finely sliced, seeds removed
• 1 spring onion, finely sliced
• 40ml of coconut milk
• Caster sugar to taste
• Small handful of coriander, shredded basil

What to do:

1. Combine lime juice, chilli, spring onion, coriander and coconut milk.
2. Season with salt and pepper, and sugar to taste, set aside.
3. Thinly slice the Huon salmon fillet (the colder the better) and place in to the marinade and allow to stand for 10 minutes to develop flavours, and slightly cure the salmon.
4. Arrange salmon slices on a plate or platter, dress with a little more of the marinade and garnish with some basil to serve.

• Natural oysters – How many is up to you; this batter will do 2 dozen
• ½ cup cornflour
• ½ cup plain flour
• 1 cup white sparkling wine (colder the better)
• Salt & pepper to taste
• Deep fryer (or similar)

What to do:

1. In mixing bowl whisk together cornflour, plain flour and wine, until the consistency of cream (refrigerate for a few hours if time permits)
2. Remove oysters from shell and tip into batter, stir gently to ensure each is well covered
3. Plop them gently, one by one, into the hot (180°c) oil, cook for a minute or two or until oysters begin to float in the oil
4. Serve in the washed and dried shell with a nice lime mayonnaise dipping sauce

What you do next is up to you!

• Coral Trout or other white flesh fish
• Flour, Salt and Pepper
• Hot Oil

Directions:

Simply fillet the trout and toss the beautiful fillets away! Chop out the wings of the fish (The area of meat around the pectoral fin) and keep the backbone. Dust the back bone with flour, salt and pepper. Shallow fry until golden. You might laugh, but that meat around the bone is the most succulent you can get! One back bone and wings serves many! So don’t waste your backbones from now on!

• 400 grams of fresh “Huon” salmon fillets, diced into large bite sized cubes
• 1 tablespoon of sesame oil
• 1 tablespoon of peanut oil
• 1x 400ml can of coconut cream
• 1x 400ml can of coconut milk
• 2x level tablespoons of red or green curry paste (Mae Ploy Brand is best)
• 5 fresh kaffir lime leaves (these freeze really well)
• 50ml of fish sauce (Squid brand is best)
• Half a cup of light palm sugar, shaved (not dark palm sugar)

If no kaffir lime leaves, substitute rind from 2 limes and juice. Serve over rice or Asian greens below.

Asian Greens:

• 1x small can of Bamboo shoots (or fresh if you can get them)
• 1-2 cups Thai apple or pea eggplants
• 1-2 cups of fresh Snake beans, cut on a diagonal (normal round beans are fine)
• Handful of Thai Basil leaves

Directions:

To make the curry sauce, combine oils and coconut cream, bring to the boil until the coconut cream splits, add coconut milk, curry paste and return to the boil. Add remaining ingredients as well as the eggplants, bring back to a soft boil. Add the salmon and Asian greens to the sauce, return to the boil, reduce heat, and simmer for 3-5 minutes (depending on how you like your salmon cooked), and serve with fresh steamed Jasmine Rice.

• Some white fleshed fish fillets – we used flathead! Say two fillets per person (or more if you’re hungry)
• 2 cups of panko crumbs (purchase from any Asian grocer)
• 1/2 cup grated parmesan cheese
• 2 eggs
• 300 ml milk
• 1 cup plain flour

Directions:

• Place Plain flour on a plate.
• Combine Eggs and Milk and lightly whisk into a wash in a separate bowl.
• Place Panko crumbs and parmesan cheese in another separate bowl.
• Coat each fillet with flour, then Egg and Milk wash, then crumbs.
• Deep fry until golden. Serve with chips and salad! Yum!

Coming up we’ve got an episode catching massive escapee barra from the Boyne River in QLD – these big fish fell/swam/dived over the dam wall at Lake Awoonga when it was in flood a few months ago. We wouldn’t say they were easy to catch when we visited, but we managed a couple of nice fish over a couple of long days!

Also coming up on the show some trout from the NSW high county, where our big tough marlin fishing guru Rooster recited beautiful poetry by the lakes edge… And as you read this we are in the Gulf, fishing on a place called Sweers Island and then in Karumba for barra.

Also of interest is a race between a Wave runner and our f300 Yamaha and Bar Crusher combination over a long distance with very interesting results! Plus brand new seafood sensations with our Seafood in 60 Seconds segments!

These shows, plus more will be coming up over the next few weeks.

Remember the program also airs on Pay TV on Aurora with each new episode airing on Monday night at 7.30pm.

Hope to see you all on the water!!!

Latest trip away was to the snowy Mountain region in NSW where the boys caught heaps of brown and rainbow trout. Fishing with all different methods, the trout certainly were on the chew with over 40 caught in just two days! Only problem was it was freezing cold, around 3 degrees – but although Mike the camera man winged all day, the fishing was good enough to make it all worth while!

We’ve got our first few Classic Catch winners now! The competition is once again going great guns and there are some simply sensational fish being entered.

Next trip away is Cod fishing in Victoria, then we plan on heading north. Along way north to escape the southern winter!

BACK IN STOCK!

$15.00 - free postage Australia-wide!

$15.00 - free postage Australia-wide!

$25.00 - free postage Australia-wide!

Season 6 is now available on DVD! It’s the director’s cut with never before soon Hook, Line and Sinker footage! Hosts Nick Duigan and Andrew Hart bring you some of the best (and worst) fishing Australia hast to offer in this 2-disk DVD set with more than 5 hours of non-stop angling action! Highlights from Season 6 include an insane day of marlin fishing off Southern NSW, a Great Barrier Reef Adventure, a voyage into Tasmania’s remote South West, heaps of freshwater fun including trout, bass and barra, a visit to Lord Howe Island and the sinking and rebirth of Australia’s most loved radio controlled fishing boat the Cindy Maree! As well as heaps of fishing adventures, this DVD also features Nick and Andrew’s ongoing boating project which features two very differently designed boats, as well as surefire seafood sensations and heaps more!

$29.95 - free postage Australia-wide!

$29.95 - free postage Australia-wide!

$29.95 - free postage Australia-wide!

$29.95 - free postage Australia-wide!

Special autographed edition – individually signed with love, from Nick and Andrew!

Featuring all the best bits from the first half of this season. Including Andrew’s Lizard Island marlin trip v Nick’s baby, Houseboating in the Top End, Trout in the remote Western Lakes of Tasmania, Bluefin Tuna, Yellowfin Tuna, Wahoo, Whiting, Snapper, Murray Cod and catching crabs at Cowell! Almost three hours of non-stop fishing fun!

$34.95 - free postage Australia-wide!

Special autographed edition – individually signed with love, from Nick and Andrew!

Featuring all the best bits from the second half of this season. Almost four hours of fishing on two DVDs – Hook, Line and Sinker’s 2008 part two has something for everyone. So come on fishing fanatics, put down your tackle, sit back, relax and enjoy! Featuring the highly prized Permit, the best eating fish in the sea, the Stripy Trumpeter and ground breaking ideas for fishing in the snow. Part Two of 2008 is Nick and Andrew’s latest release and once again proves that if they can catch ’em, anyone can!

$34.95 - free postage Australia-wide!