April 2009

Port Lincoln in South Australia is supplying the nation with some excellent seafood, including abalone, mulloway and prawns. The Chinese have always had a way with abalone and at Golden Century in Chinatown you’ll always find it. Its guises might include a steamboat version or sliced with vegetables, steamed with ginger and shallot, or whole with oyster sauce.  Rockpool’s slow cooking it and serving it with drunken chicken and noodle salad with Chinese flavours.

Mud crabs from the Spencer Gulf, also in SA, are upping the crustacean stakes. Try the Asian crab ravioli with zucchini, oven-dried tomato and soy mirin dressing at Restaurant at 3 Weeds.

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