00:00Okay, I've got a New Zealand battered, New Zealand Hokie here with fresh cut chips and
00:05our Aussie cheese burger with fresh cut chips also.
00:10We're talking to Gary, owner of Swordfish here in Warners Bay.
00:14Why here?
00:15Why now?
00:16The position, the view right on the water here, this is one of the best spots in Newcastle
00:21for a fish and chip shop.
00:22It's always been a fish and chip shop, so now it's just its best version.
00:25It is a place that deserves a great fish and chip shop.
00:28It's really busy.
00:29A lot of traffic, locals and visitors alike.
00:32You've got experience.
00:33You've got the knowledge.
00:34Oh, yeah, yes.
00:35I started cutting potato chips in my parents' fish and chip shop when I was 10, 12 years
00:41old.
00:42Worked up from there.
00:43I love fish and chip shops.
00:44We have two Swordfish Co's, hopefully more to come, God willing, and I love it.
00:49And what makes yours better than anybody else's, Gary?
00:53My passion, I guess.
00:54No, like, it's got to be done fresh.
00:56The potato chips are cut fresh, the scallops are fresh, you know, cut, marinate, crumb,
01:01calamari fresh every day.
01:02We use a wet batter system as well, so when you come in and order your fish and chips,
01:06it is fresh seafood out of the fridge, battered, cooked on the spot.
01:10Your favorite on the menu?
01:14Classic fish and chips with crumbed calamari or the classic chips, the classic cheese.
