Hi all, we are pretty excited to announce that we have made it as a finalist into the best photography category for the Saveur Food Blog Awards for 2013. This is a reader votes style comp. so you your vote would be greatly appreciated.
If you feel inclined you can vote for us here.
Sam & Catherine
We finally had some good weather (not windy that is!) the other day, so I took the opportunity to put the boat in the water. My plan was to try and catch a shark but the engine was playing up so I stayed inshore – probably a good thing considering I was by myself.
Anyway the fishing I did have was excellent. Flathead, whiting, salmon and calamari were coming in thick and fast – so fast I was home by lunchtime. Because I had a few different species I decided to do a bit of a platter/mixed grill for tea.
4 Tbs Pine Nuts
1/2 Clove of Garlic
About 1 cup Parsley
3 Tbs Dill
3 Tbs Tarragon
2 Tbs Capers
1/4 Preserved of a Lemon (Peel)
1 Anchovy (Optional)
1 Tbs Dijion Mustard
2 Tbs Spring Onions
1/4 Cup White Vinagar
2/3 Cup Olive Oil (Approx.)
Salt to taste
Throw everything in the food processor minus the oil and while blitzing, slowly add the oil. You want this quit runny because you kind of use it as a sauce. So add more vinegar and oil if required. Also if the tarragon is a bit over powering add more parsley.
For the Fish:
Flathead: Flour, egg and bread crumbed. Also picked some in white vinegar, dill salt and pepper and a pinch of sugar.
Whiting: Just cooked whole under a really hot grill.
Calamari: Dusted in rice flour and salt and white pepper. Also did some butter and garlic.
Went down to Bruny yesterday to check out the accommodation for my sisters boyfriend’s new business. We had big plans to go and get/shoot some oysters from a friends farm but the tide was too high so we ended up just buying these and having them natural. Hopefully we get some better tides later in the week so I can head back down.
Bruny Island Long Weekend, Convict Wines and Island Menu would like to put a big present under your tree this year.
- Airfares for two to Tasmania*
- The Bruny Island Long Weekend for two. The Bruny Island Long Weekend is a luxury three-day guided food, wine and walking tour. Escape to Bruny Island and experience it’s incredible natural beauty and renowned local produce for the perfect Tasmanian short break
- Custom Cook Book from your trip on the BILW
All valued at $5000
Simply go to the link below and tell us what you would love to get
for Christmas from Tasmania. Be Creative!
Everyone Gets a Present!
Every entrant will be emailed an e-recipe book of the recipes used on the BILW photographed and designed by Island Menu.
If you have entered and go on to become a Convict Wines member they will send you a free bottle of wine with your first pack.
Or if you have entered and go onto book a place on the Bruny Island Long Weekend, as a bonus, you will take home a copy of Bruny Island. Food from the Edge of the World by Richard Bennett and Jill Mure.
* Terms and conditions apply.