5 mins with Tracey and Darron Foley


Name: Tracey and Darron Foley
Business and location: Darrons Seafood, Wamberal, NSW

Can you share a happy fish and chip memory?

My happiest memories are of eating freshly cooked fish and chips with our daughters when they were young. Darron, who’s worked in the fish business for some 30 years, would bring fish and chips home and the girls would be so excited about something so simple. It’s lovely and I think it shows that good seafood prepared simply works really well.

Where have you eaten the best fish and chips?
In our area, I think we serve the best fish and chips. Darron buys fresh seafood from the markets twice a week and we get deliveries six days a week too. We also eat great seafood at Breakers Country Club Wamberal, a local venue.

In your business, what do you consider to be the best fish to use for fish & chips?
Our standard fish & chips is Blue Grenadier. It performs really well when it cooks and it’s cost effective. Seafood is more expensive than it used to be – I think it’s an indicator of how the industry is being better managed to ensure demand meets supply.

And how do customers enjoy it?

Most customers choose a battered option. The other fish we sell a lot of is Tasmanian Atlantic Salmon. Customers choose to take it home to prepare or we can grill it to their preference.

Do you have a personal favourite?
I normally choose battered Flathead. It cooks up well, it’s easy and I often enjoy it with chips and a can of soft drink.

What Australian wine (or other beverage) would you match with your fish & chips?

A cool drink always goes well with some fresh seafood.

How long have you been making/serving fish & chips?
We opened our own business 10 years ago and I’ve been involved since then. Darron, on the other hand, has been involved for more than 30 years and has experienced first
hand how much the seafood industry has evolved over the years.