We love this article! Chef Tony Harts leaves his restaurant kitchen behind to cook on a limited budget… and buys his seafood at Cappo Seafood Parkside

We love this article! Chef Tony Harts leaves his restaurant kitchen behind to cook on a limited budget… and buys his seafood at Cappo Seafood Parkside...

''The $15 Challenge was designed as a reminder that cooking good, healthy food is possible on a limited budget. It's especially timely with a recent South Australian Council of Social Service report finding that rising food costs mean low-income families are struggling to eat well.''

''From there, the noodles can easily be made with chicken or seafood or be kept vegetarian. Tony buys a single chicken leg fillet from Poultry Cuisine and then 100g of small shelled prawns from Cappo Seafood. Realising there is still plenty in the bank, he makes a second visit to Cappo for a whole squid. ''

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And don't forget to try TONY HART'S KWAY TEOW recipe