Watch as Chef Mikey Jonker from Hermanus' hot brunch spot, The Station Bistro, shows you how to prepare and plate up a floral-inspired fruity line fish with a fynbos salt and fynbos oil dish.
Putting locally-caught line fish and passion fruit in the spotlight, Chef Mikey demonstrates how simple ingredients can be elevated to a spring starter.

The Station Bistro heroes seasonable, sustainable ingredients with a focus on fun, fresh flavours.