Well one of worlds great conundrums, does one share a great local cafe and reward great food and service, or keep it a secret and be selfish in hope that there will always be a spare table just down the road.
Throwing caution to the wind I feel I must share, last weeks meal. First of all we headed off without a reservation hoping that we could get a quick bite to eat and be out before 7p.m. As luck would have it we could get a table inside as long as we could enjoy out meal within 90 minutes, given that we only were after a main course, not a problem.
Whilst we already were locked into our winter favorites, mine the creamy fish pie with a shredded potato crust and baby spinach and my beautiful partner the Spaghetti with Spencer Gulf prawns, organic mussels and cuttlefish with garlic, chilli, parsley and white wine.
However, what happens when the you are highly recommended the fresh Alaskan salmon, fresh, Alaskan what about the carbon footprint. Being the last night before the carbon tax saves Australia and the environment we through caution to wind and both order the daily special. Having placed our order the waiter reassures us by showing us the brilliant color of the uncooked flesh. A rich pinky red color that could have been mistaken for have being cold smoked.
In a short time our foreign visitor arrives siting on a bed of cauliflower purée and bathed in a hint of lemon butter, first impressions are that the brilliant color hasn't left the flesh, as we pull apart the firm flesh we note that it is cooked perfectly. The flesh fills the mouth with a mild rich sweet flavor, we both look at each other and go wow, think we have to add Alaska to our trip wish list, The Salmon is washed down beautifully with a Hunter Heathcote vermentino. Thank you ball boys, that you chefs and thank you waiter for the recommendation.
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