This is the origin story of the humble fish & chip shop.
Myf speaks with Veronica Papacosta, who has three generations of seafood history to draw on to tell us about the past, present and future of fish & chips in Australia. We also hear from Elizabeth Chong, the celebrity chef who speaks of how intersecting migrant cultures and an entrepreneurial spirit led to the birth of a unique Australian culinary treat.
\"A trip to the beach comes with many advantages. A swim, a lie on the sand, and at the end of the day, the prize is usually a warm bundle of mostly yellow fried food wrapped in butcher’s paper handed gingerly over a counter of a fish and chip shop.\"
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