September 2010

King prawns are good and plentiful now and are done Szechuan style at Kam Fook. Sauteed Yamba prawns star in a dish of cracked pepper spaghettini with chilli and garlic at Bambini Trust. The Kirribilli branch of Garfish works them into a main course of linguine with basil, garlic lemon and pangrattato.

Pink snapper’s in season and Garfish uses it for a pie with sauce soubise — a béchamel incorporating sweet soft onions — and steamed broccolini. The classic snapper pie remains on the menu despite the change of chef a while ago at The Boathouse. There, it’s served with smoked tomato and mash.

Marron tail from WA is poached to adorn a Jerusalem artichoke soup, which is drizzled with marron oil at The Boathouse.

The South Coast is producing some fine sardines and Ormeggio is giving them a southern Italian treatment. They’re stuffed with pine nuts and sultanas, wrapped in prosciutto and pan-fried.

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