The Chefs Collective
Stuart Laws Clam Shack
Stu will be bringing his southern style to the festival. Watch out also for Stuart on the beach cooking up his Louisiana broil of crustaceans.
Clam Ceviche ($3 taster size, served on the half shell)
Garlic Butter Slams (Shark Bay diamond clams)
Clams in Black Bean Sauce (Shark Bay pippis)
Great news! We’ve confirmed that Chef Stuart Laws will be returning to this year’s Fish & Sips Festival 2019 but this time he’ll be ‘clamming it up’ with his Clam Shack!
Get your ticket to Fish & Sips here: https://events.ticketbooth.com.au/…/fish-and-sips-festival-…
Lawsie will be showcasing Shark Bay’s Diamond Clams, garlic butter style and Shark Bay Pipis in a black bean sauce!
Also, keep an eye out for more details on his Louisiana Seafood Boil on the beach on Sunday afternoon… watch this space!