June 2010

The recent rains and rough waters have made conditions tough for fishers and supplies of certain species have been down. Tuna’s on, though, at Libiamo (2–14 Bunn St, Pyrmont, Ph 9552 1509) where they encrust it with almonds before panfrying it and serving it with grilled asparagus. Fancy it raw? Have it as an entrée there as carpaccio with extra virgin olive oil, thyme and basil. It ends up somewhere between raw and cooked at Bondi Trattoria where little raw bits are tossed into hot angel hair pasta with rocket, chilli and parmesan.

School prawns get a simple flour dusting before being fried and served with aioli and watercress, also at Bondi Tratt. A similar take, but with calamari, is at Mission, where it’s served with rocket and squid aioli.

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