August 2009

Mirror dory from the NSW south coast is plentiful now and, like all the fish on the Fishmongers menu, can be prepared as requested, with a choice of garnish. Ditto blue-eye trevalla from New Zealand. Farmed jewfish is being put to good use at The Cook’s Larder where a fillet comes with charred yoghurt flatbread, roasted roma tomato, baby spinach and onion seed labna.

And, while it’s not yet a glut, the prawns from the north coast are good and cheap, so that same popular Avalon spot is whipping them into an alio olio linguine with confit garlic, chilli, parsley and aged pecorino. The prawns are always good and fat in the laksa at Temasek and you can feel the texture of the housemade spice paste the soup is based on. 

The Clareville Kiosk is preparing kingfish very simply, just searing a fillet and serving it with spiced carrot, witlof, finger lime and cherry tomatoes.

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