Tasmanian grass fed beef tenderloin with grilled QLD prawns
by Jamison Godfrey • There is still a pretty good fan base when it comes to the seafood and beef combination. At the restaurant we get plenty of requests each week for which I happily […]
by Jamison Godfrey • There is still a pretty good fan base when it comes to the seafood and beef combination. At the restaurant we get plenty of requests each week for which I happily […]
by Jamison Godfrey • Every year the calamari and a bit later the arrow squid make their way up the Derwent River in the months of December through to March. They are around before and […]
by Jamison Godfrey • I have many fond memories catching up with friends at one of my favourite cafes in the beach side suburb of Cronulla where I lived for seven years, especially in spring […]
by Jamison Godfrey • I think most people have encountered a scallop pie from their favourite bakery, loaded with scallops and chunky vegies in them. Here is a version of my own for you to […]
by Jamison Godfrey • As the weather cools down and indoor living looks more appealing, you can always rely on fresh Atlantic salmon being available at most usual stockists. However, in Tassie we are lucky […]
by Jamison Godfrey • If you are lucky enough to live close to a port where fresh Australian prawns are delivered, then this is a great summer way to prepare them. Unfortunately for us in […]
by Jamison Godfrey • You can’t beat this time of year for some wild trout fishing. The fish are looking up for a feed regularly with the warm northerlies pushing trout into the wind lanes […]
by Jamison Godfrey • I remember one night floundering with a mate after work in the south of the state up to our waist in cool Tassie water when all of a sudden our battery […]
by Jamison Godfrey • This is a rustic sort of way to prepare food, almost like they did years ago around a big wooden table with pewter steins full of malty ales, lots of laughter […]
by Jamison Godfrey • The trevally is one of the most popular species landed by recreational anglers. Naturally quite oily and strong flavoured, it can handle powerful ingredients without taking away its natural flavour. When […]
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