29/12/2024
What an indulgent treat our Christmas entree was this year! Especially for this outback chef who doesn’t often get to play with fresh fish! It was literally glistening!
Sashimi grade cured gently overnight in a salt and sugar slurry, with beetroot, gin, orange rind and toasted coriander seed.
Served with a fresh salad of lightly pickled fennel and orange segments and washed down with a deliciously refreshing Zoncello with a sprig of rosemary.
Yum bloody yum! With all the family in tow, this was just the best start to Christmas! I hope yours was just as chaotic and beautiful!
📷 by the super clever