Steve Snow is one of Australia's finest seafood cooks, with a multi-award-winning restaurant, Fins, at Kingscliff on the NSW-Queensland border between the Gold Coast and Byron Bay.
WHAT'S THE LOCAL FOOD DISCOVERY OF THE PAST YEAR?
Spotted mackerel is completely under-rated. When sliced correctly for sashimi, it is buttery, smooth and texturally brilliant.
WHAT IS THE BORDER REGION'S BEST-KEPT FOOD SECRET?
How plentiful and cheap leatherjacket is when in season [winter]. Buy a big one and barbecue it. For dining, Itoshin Japanese Restaurant at Mermaid Beach.
Itoshin, 2484 Gold Coast Highway, Mermaid Beach, (07) 5575 5733.
WHERE DO YOU GO FOR A BIG NIGHT OUT?
I only have Mondays and Tuesdays off and love the pizza at Milk and Honey in Mullumbimby.
PLACE TO HEAD ON A DAY OFF?
New Brighton Farmers Market for the best local supplies, and a wood-fired brioche from Heart Breads. Then the astonishing collection at Tweed Regional Art Gallery, an afternoon swim at the cove at Cabarita and a sunset beer at Rainbow Bay Surf Club.
Breakfast with my wife, Morgan, at the picnic table on Cabarita Headland.
WHAT'S HOT IN THE REGION RIGHT NOW?
Our new pop-up Japanese restaurant, Izakaya, which was the Fins' cocktail bar.
BEST TIME TO VISIT AND WHY?
Autumn. The days are warm, the nights are cool, visitors are fewer and the surf is brilliant.