FISHBOWL X THE BEAUTY CHEF

FISHBOWL X THE BEAUTY CHEF

In 2009 Carla founded the Beauty Chef in Bondi, creating a range bio-fermented, nutrient-rich, probiotic formulas that are great for gut health, glowing skin and general well-being. Now, she’s bringing her magic to this Tuna Glow collab.

FUEL BETTER. FEEL BETTER.

When we started Fishbowl, we wanted to create an offering that was healthy, sustainable, and delicious, and we always dreamt of working with like-minded people like Carla Oates. In 2009, Carla founded The Beauty Chef in Bondi, creating a range of bio-fermented, nutrient rich, probiotic formulas that are great for gut health, glowing skin and general wellbeing. She's passionate about the link between what we eat and how we feel, and most importantly, she's been a customer since day 1.

Now, she's bringing her magic to our TUNA GLOW collaboration. A unique menu item here for summer, not forever. She's brought back yellowing tuna, introduced her own zesty lime dressing and a new shiitake sesame gomashio crunch. Utilising fresh, whole ingredients, our new special will get you glowing from the inside out.

WHAT DO YOU LOVE ABOUT BONDI?

I love the ocean and try to go for a long walk on the beach each morning. These morning walks act like a natural filing system for my brain – plus, the sea air provides a great dose of ions to help relieve stress and boost my mood. Bondi has a great community full of like-minded people who care about health and wellness.

WHY THE COLLAB WITH FISHBOWL?

Fishbowl is one of my favourite local brands. I’ve enjoyed collaborating with the team on this beautiful, healthy and sustainable bowl.

We chose to partner with Fishbowl as we share similar philosophies around food. What we put in our bodies is so important and can profoundly impact how we look, feel and function. The better the food, the better we feel. And using high-quality, wholefood ingredients is essential in order to fuel a healthy lifestyle.

WHAT’S IN THE TUNA GLOW AND WHY?

I’ve gone for lots of fresh, nutritious and wholesome ingredients. I chose Yellowfin tuna sashimi as the protein – a fishbowl customer favourite and mine – as it’s a great source of omega 3s which are anti-inflammatory and help your skin glow from the inside out. There’s also radish and cucumber which are cleansing, as well as kale and avocado, to add fibre and help feed your gut microbiome, powering every system in your body.

All of this on a brown rice and mixed leaf base with a zesty lime dressing to help aid inflammation. To top it off, there’s a shiitake sesame gomasio crunch – these mushrooms are a great source of vitamin B.

Zesty lime & sesame dressing – makes 110 ml

60 ml freshly squeezed lime juice40 ml extra-virgin olive oil (light flavoured)1 teaspoon finely grated lime zest1 teaspoon toasted sesame oil1 teaspoon tamari1/8 teaspoon sea salt, or to taste Place all the ingredients in a jar and shake well to combine. Store in an airtight container in the refrigerator for up to 5 days.

Shitake & sesame gomashio – makes 1½ cups

75 g unhulled white sesame seeds
25 g black sesame seeds
15 g dried shitake mushrooms, coarsely chopped
1 teaspoon sea salt

Toast all the ingredients in a frying pan over low-medium heat for 10 minutes, or until fragrant and sesame seeds are golden. Set aside to cool.

Transfer into a small food processor or spice grinder and pulse to coarsely grind.

Sprinkle approximately 1 teaspoon over the top of Gutsy bowl, to serve.