Choose sardines as a healthier and more sustainable alternative to larger, less sustainable fish, and choose Australian sardines over imported canned sardines. There is no need to import what is already abundant in Australia. By eating sardines sourced from Australia you can support local industry, ensure the sustainability of the fisheries they are sourced from and avoid the environmental impact of transporting food from the other side of the world.




Skill level

Average: 3.8 (3 votes)


  • 1 eschalot, peeled and finely diced
  • ½ tsp ground chipotle chilli
  • 1 tbsp Worcestershire sauce
  • 1 tbsp gin
  • 50 g finely diced tomato, or use a thick tomato sauce
  • 1 can sardines
  • 1-2 tbsp extra virgin olive oil
  • 4 slices sourdough bread, chargrilled or toasted until dark

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 20 minutes

In a bowl, mix the eschalot, chilli, Worcestershire and gin and allow to steep for 20 minutes, if possible (don’t stress if you are in a rush).

Mix in the tomato. Roughly mash the sardines with a fork and toss in the gin mixture. Moisten with enough olive oil to make it glisten and serve on the warm chargrilled bread. 


This recipe is from Matthew Evans's documentary What's the Catch.