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Items tagged "seafood":

  1. Thai fish cakes - not the mashed potato European style ones. These contain fresh fish, Thai spice paste, lime leaf, onion, shrimp paste, coconut, chilli, garlic, with a little rice flour and egg to bind it.

    Just mince it, shape into cakes and chill until ready to fry. Easy!

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  2. I love that Daniel Wilson has an Asian sensitivity to textural food composition at Huxtable.

    This tuna tartare and shiso, yuzu custard was eaten scooped upon black sesame crackers. It was playful, spicy, full of fresh flavours yet unpretentious.

    Texturally it was fun to eat, slippery, crisp and vaguely popping on the tongue.

    A dish that felt more like the cleverness of an intuitive cook who understands what the average palate responds to, than the lab-rat approach where chasing the fashionable memes of gastronomy loses sight of the things that flick our inherent switch for pleasure.

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  3. Not a slave to fashion slider. Better. Crisp bun. Creamy. XO. Crab. Yum! At Huxtable.

    The crispness of the bun made this extra special. Nice not to have an overwhelmingly sweet dough too.

    Curiously Dan’s mayonnaise mix with the crab brought back childhood memories of grandpa’s beloved Heinz Sandwich Spread on toast - noshtalgic.

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  4. Gorgeous succulent little mussels accented with piquant and creamy garnishes at Huxtable. A wonderful way to open one’s palate.

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  5. Sweet little Pittwater oysters, a morsel of briny heaven. Shucked just prior to eating.

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  6. Cold meal. Hot day. Zaru soba with sashimi.

    Green tea soba mixed with julienned homegrown shiso (perilla), then dressed with mentsuyu. On the side, shaved cucumber, watercress. Raw trout from Yarra Valley Salmon with crackling made from the skin and a little wasabi.

    Yummy clean Japanese flavours of Australia.

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  7. Home cooked Arroz con Pulpo - Octopus Paella - with polenta dusted John Dory fillets and garden salad.

    To cook the rice the base sofrito used onion, garlic, red peppers and my own passata. So once the fish stock and a piece of dried ham skin hit the pan, the aroma was sensational.

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  8. The crunch of a king prawn shell rolled in potato starch and seared to brittle in blistering lard. The soft garlicky tang of tomato and smoky rocoto chillies with a back note of Chinese black vinegar and mandarine. One of my favourite homecooked dishes.

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  9. Not pretty but definitely delicious. Huon smoked salmon, homegrown greens, radish, fennel, daikon, blood orange and Schulz Organic feta. Now THAT’S a salad! LOL (Taken with Instagram)

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  10. We went to a 50th birthday celebration today. The Sandringham Yacht Club’s restaurant food was light and tasty. Main course Niçoise style swordfish at Harbour View was part of a 2 course $35 Prix Fixe Table d’hôte, offering with wine (Taken with Instagram at harbour view restauarnt)

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  11. Surf and turf subtlety: Rose Diner Bar’s slow cooked Greenvale Farm pork belly with gulf prawn on onion confit. It’s all about good provenance.You know you want it.

    And yes, I sucked the goodness out of that prawn head.

    (Taken with Instagram at Rose Diner and Bar)

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  12. Red Hill Brewery Imperial stout and oysters (Taken with instagram)

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  13. Fascinating concept, Hare & Grace’s single shot oyster ‘Eton Mess’. (Taken with Instagram at Hare & Grace)

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  14. My Doctor told me to put more fat in my diet, so I figured that the fish oil in salmon and a bit of vegetable oil was a good place to start.

    So I made Kabeyaki salmon with Koshihikari rice, raw julienned daikon, a scattering of bonito and some blanched snow peas. And it just happened to be gluten free. Note to self: I must remember to make it for my coeliac friends.

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  15. If you live in the countryside in Australia or have a property with a dam, waterhole or watercourse you may be lucky enough to have access to yabbies aka marrons, our native crustaceans. I love their sweet delicate, lobster like flesh. Like any crustacean they take some effort to extract the meat but it’s worth it.

    Fortunate enough to have some beauties from a friend’s property I put them in a potato salad using Wilwash spuds. I added homegrown greens - sorrel, lemon basil, parsley, oak leaf - and some onion, Jamon Serrano and homemade mayonnaise. I topped the lot with a scattering of bonito for a subtle, smoky, fishy finish. Perfect hot weather food.

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