When it comes to cooking seafood, it’s no exaggeration to call John McFadden an expert. Over a 30-year career as an executive chef, he’s led kitchen brigades around the world, managed multi-venue operations and mentored countless chefs – leaving a genuine legacy on the industry.
John’s passion for all things aquatic recently earned him an invitation to showcase his skills as a pitmaster and presenter at Vivid Sydney’s Fire Kitchen. Bidfood was honoured to supply the prawns for the three shows of ‘Fire and Spice’, so we thought it would be good to catch up with John and talk about Vivid, the World Seafood Championships and the holy union that is cooking seafood with fire.
Q: What did it mean to you to be named World Seafood Champion in 2022 and 2023?
A: Being named World Seafood Champion in both 2022 and 2023 was truly the pinnacle of my career. To go back-to-back on a global stage like that was incredibly humbling and deeply rewarding. What made it even more special was the fact that I hadn’t competed in over 30 years. To step back into the arena after such a long time and prove to myself and others that I can still mix it with the best in the world was a powerful moment.
The award represents much more than just a title. It’s a validation of the passion, dedication and craft I’ve carried with me throughout my career. It reminds me why I fell in love with cooking in the first place and reinforces that the fire still burns just as strong today. It’s an honour I’ll always cherish.
Q: What’s it like cooking on stage at a live event?
A: Being on stage brings a whole new energy to cooking – it’s showtime. You have to read the room, engage the crowd and keep them captivated from the first sizzle to the final plate. And once they found out prawns were on the menu, they were all in. You could feel the excitement lift; it was an electric atmosphere.
Q: Tell us about the dish you presented.
A: The dish was BBQ gochujang king prawns with a punchy chilli kick – finished with yuzu mayo, a gochujang glaze, crispy fried onion chips and fresh coriander.
The prawns were U8 Australian kings, peeled from just behind the head to the tip of the tail, leaving both the head and tail intact for presentation and flavour. We removed the vein, skewered them on 40cm skewers, then grilled them over a hot BBQ – basting frequently with a gochujang reduction to build layers of flavour and caramelisation.
If you’re looking to switch it up, these prawns also work beautifully butterflied and grilled over charcoal with a garlic miso butter – or flash-seared and tossed through a spicy tamarind glaze with Thai basil. They’re incredibly versatile. Just don’t overcook them!
Q: What makes seafood and fire such a great pairing?
A: Seafood and fire are a perfect match because of how simply and beautifully they complement each other. The intense heat of fire sears seafood quickly, creating crisp edges, while keeping the inside tender and juicy. The Maillard reaction adds savoury depth. And smoke infuses natural flavour without overpowering the ocean’s sweetness.
From beachside grills to wood-fired ovens, this pairing is rooted in tradition. Fire enhances the clean, briny taste of seafood with minimal fuss. It’s primal, honest cooking that lets the ingredients shine.
Q: What are your top tips for cooking seafood over fire?
A: Cooking seafood over fire brings out bold, smoky flavours, but it demands precision. Here are key tips every chef should know.
- Use heat zones: set up a two-zone grill – one hot for searing, one cooler to finish cooking gently.
- Dry is key: pat seafood dry to get a good sear. For crispy skin, air-dry it in the fridge for 30–60 minutes beforehand.
- Oil the seafood, not the grill: this prevents sticking and preserves seasoning.
- Choose firm fish: tuna, swordfish, salmon and shellfish hold up best to fire. Avoid flaky white fish unless using a grill basket.
- Add smoke carefully: light fruit woods like apple or cherry enhance without overpowering.
- Finish with acid: a splash of lemon or citrus sauce adds brightness and balance.
- Watch closely: seafood cooks fast; look for firm, opaque flesh and light flaking. Trust your eyes more than your thermometer.
- Keep it simple, controlled and let the flame do the talking.
Q: What advice do you have for young chefs wanting to build confidence with seafood?
A: Young chefs can build confidence with seafood by mastering the basics like filleting, cleaning and simple cooking methods, while working with fresh, high-quality product. Focus on understanding how different seafood reacts to heat and taste often to build intuition. Watch experienced chefs, ask questions and treat the ingredient with care. Repetition and respect turn uncertainty into skill.
