December 2008

Fish lovers are well supplied at this time of year which, in a happy bit of timing, is when many of us start craving it. There are good sardines from WA, vongole from SA and that perennial favourite, flathead, which you’ll find in a crisp tempura batter at Whitewater served with hand-cut chips, tartare sauce and an avocado and grapefruit salad. Sydney rock oysters from Wallis Lake are in top condition at the moment and you can find them shucked to order and served either natural or with a red wine and eschalot vinaigrette at Vicini.

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