Australian growers struggle as 2015’s vintage proves almost entirely unprofitable
By Tok Yui Shuen
Where there are fishermen, there has always been a tradition of building a fire by the sea and cooking the fresh catch, anywhere in the world. Yet as time-starved city dwellers today have difficulty driving one or two hours to the seaside for a catch, the seaside is coming to them in these one-of-a-kind restaurants where the catching is simulated.
