August 2010

Blue mackerel is seared and served with tomato fregola (a type of Sardinian pasta, like big couscous) and smoked basil mayonnaise at Whitewater. What appears to be a simple dish of fried leatherjacket with a spicy tomato sauce at Rockpool Bar & Grill is actually the result of quite a complicated process. First it’s filleted (no mean feat with a leathery skin) then poached in what they call “crazy water” containing garlic and tomatoes, then battered and fried.

Sand whiting is plentiful now, too, and is served at Whitewater with crab and celeriac remoulade and pistou.

Farmed barramundi is available most of the year and is served seared at The Book Kitchen with a wintry salad of fennel, radish and citrus. Or you can have the wild stuff filleted and grilled at Beppi’s, served with olive pâté and lemon.

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