October 2008

We’re between seafood seasons, which happily means there are good supplies of lots of species. Ivan and Lissies have been cranking up the seafood on their menu for a while and will do so more with the warmer weather. They’re making a Malaysian-style lemongrassy curry with the great silver dory available and the firm trevally fillets they’re crisp frying and serving with salad and chilli jam. Farmed barramundi’s usually widely available, but you can find some wild as well at the moment. Ivan’s giving this the classic Asian ginger-and-shallot treatment.

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