As one of the finalist chefs at this year’s Geographe Crush Food and Wine Festival, Mr Dudley will be bringing that influence to his regional signature dish – Indian Spiced blue eyed Trevally with biryani, coconut curry and picked carrots.

In his first appearance at the festival Mr Dudley said had to improvise by using trevally instead of monkfish because they share a similar texture that works well with this dish.

``I called the fish monger and needed something that was really meaty and firm and he suggested Trevally because Dhufish supplies are sometimes not always available.’’ Mr Dudley said.

Mr Dudley and his team will prepare new canapés for the exclusive café area of the festival including Aristos whisky smoked salmon on bagels and Fremantle tea smoked sardines local crab salad tartlet.

The regional signature seafood dish will be prepared on stage during the cooking demonstration.

Mr Dudley said that having access to the ocean should be taken advantage of by residents who live in the South West.

``Bunbury has access to some of the best available seafood and I think people shouldn’t be afraid to try something trying different,’’ Mr Dudley said.

``I think if they gave some varieties of fish they haven’t had before a chance, they would be pleasantly surprised by the different flavours and textures.’’

The Geographe Crush Food and Wine Festival is on this Sunday at Bicentennial Square, Bunbury starting at 11am.