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Lifestyle : Taste of Seafood 2011
1HERSA1 0016 AG3986563AA-280611 The Cowrie • 4384 3016 • www.thecowrie.com.au • • Panoramic Views over Terrigal Beach • • 1 Hour North of Sydney • Chef Brett Dengate • • The Freshest Seasonal Seafood • • Local Organic and Seaside Ingredients • Gourmet Accommodation Flight Packages from Australia s #1 Outback Culinary Destination 2 night packages from $895 per person Packages include Prairie Hotel accommodation, full breakfast and a morning or afternoon safari over Lake Eyre. Beyond by request: Cooper Creek • Birdsville • Innamincka • Coongie Lakes 3 night package including an overnight in Birdsville from $2250 per person. RESERVATIONS & ENQUIRIES 1800 331 473 or email email@example.com www.prairiehotel.com.au Fly Lake Eyre and beyond with the locals! Photo courtesy of Peter MacDonald www.pmacdonald.com.au The hip Outback hotel where the desert meets the Flinders Ranges Michael 's Seafood & Poultry 67 Chapel Street, Roselands (with ample parking) P: 02 9740 4455 UNDER NEW MANAGEMENT Come in and see what SPECIALS we have EVERYDAY! Wide variety of fresh seafood with 13 types of fish fillets, 6 types of prawns, 3 types of oysters, crabs, whole fish, frozen and live mussels, octopus, squid, cuttlefish and more! Plus a wide variety of frozen products ranging from seafood to chicken not only for dinner but also for parties! Phone orders and Wholesale enquires welcome! Owner Chef Paul Della Marta presents you his latest venture true taste, fresh seafood, value for money Catch of the day from $20 Seafood soup, mussel $12 6 courses seafood and meat degusta on $110 for 2 Modern Italian / French Seafood & Grill Restaurant Booking 02 9410 0111 www.chaseoysterbar.com.au Chatswood Chase Sydney Shopping Centre 345 Victoria Ave. Chatswood NSW Hook, line and winter The cooler months have brought new fish to fry, writes Lucy Barbour. special report taste of seafood 16 Tuesday, June 28, 2011 smh.com.au Fullscale... (from far left) chef David Tsirekas; Alan Ong; Tsirekas's kakavia. Photos: Danielle Smith, Domino Postiglione W hen chef David Tsirekas dives into a clear, cold ocean, he's reminded of the warmest of things; his mother's kakavia, a Greek winter fish soup. ''It's the feel of the ocean and the taste as you're stuck in that salty brine,'' he says. When he was growing up in Ano Komi, in northern Greece, Tsirekas's mother cooked the dish religiously in winter for Sunday lunch. ''Aromas of tomato and fish would waft through the house and our family would all sit down together and mop the pot dry with crusty bread,'' he says. Tsirekas is one of many foodies who get excited about cooking with fish in winter. At Perama Greek Restaurant in Petersham, which closes in August as Tsirekas moves to Westfield, the chef makes his own kakavia with baccalau (salted cod), blue-eye, Boston Bay mussels, star anise, cloves, cinnamon, carrots, celery and saffron, in a tomato-based stock made with roasted prawn tails. The secret, he says, is ''balancing the salty sea flavour with the warmth of the spices.'' Chef Lucienne Curchod of Missy Foxall in Mona Vale also has a soft spot for fish with spice. In winter she serves finger-length pieces of seared kingfish in soft corn tortillas with chipotles and dollops of creme fraiche. Curchod grew up in California eating at Hispanic restaurants but she learnt the secret to preparing fish tacos while working as a chef in San Francisco. Her sources of wisdom were the Mexican kitchen hands. ''They cooked our staff meals and I'd watch them really closely,'' she says. ''They'd make a roasted salsa where you roast all the vegetables and puree them into a sauce. It's so easy and delicious but everything must be charred. ''The Mexican cooks taught me you must flame the tortillas for five seconds each side and they absolutely come to life.'' She serves the tacos with everything from thinly sliced cabbage, avocado, cherry tomatoes, shallots and a cleansing cucumber radish salsa. According to fishmonger Alan Ong, of Chullora Fish Market in Waterloo, the best way to turn up the heat in winter is eating fish the ''Chinese way''. Ong, who was born in Port Dixon, outside Kuala Lumpur, says his favourite dish in winter is steamed snapper with ginger and shallots, served with jasmine rice, stir-fried vegetable condiments and meat broth. Ong stresses the importance of side dishes when eating fish. ''Traditionally the Chinese will ask their fishmonger for two pounds of fish; about 900 grams,'' he explains. ''We don't mind paying bit more for good quality because you can always flesh it out with rice. It comes from our peasant culture.'' The colder months bring changes in fish supply. According to head chef Colin Barker of the Boathouse at Blackwattle Bay, winter provides ''fantastic access'' to cold-water reef species such as bar cod, blue-eye
Dining With A View
Travel Essentials 2011