“It’s not about having a million choices, it’s about having the best choices.”
- Steve Costi
Since the first food hall opened in Sydney in 1936, David Jones has been providing premium produce to its customers. Our new Bondi Junction Food Hall will continue this tradition. In the lead up to launch we sat down with Steve Costi, the fishmonger helping to revolutionise the stores’ food offering.
So you like fish, Steve?
I was born with scales. My father was in the fish business and I was always at the market with him as a young fellow. Then, when I finished school, he gave me two options: either university or fish shops. I’m really glad I chose the latter.
What sort of produce do you use?
It’s all fresh, when available, and all Australian and New Zealand. The premium catch of the day with some farmed Tassie and New Zealand salmon and Northern Territory barramundi, as well as the wild-caught barra. They’re products that stick to the David Jones ethos – it’s not about having a million choices, it’s about having the best choices.
What else can customers expect?
We’ll also have a pre-packed grab-and-go counter, and, if you eat in-house, the seafood will be the seafood we sell at the counter.
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