Line caught blue eye trevalla and prawn somosa
by Jamison Godfrey • Tasmania has always been a hot spot for tasting blue eye trevalla. It is definitely one of the jewels of the sea from a chef’s point of view. Its firm, bright […]
by Jamison Godfrey • Tasmania has always been a hot spot for tasting blue eye trevalla. It is definitely one of the jewels of the sea from a chef’s point of view. Its firm, bright […]
by Jamison Godfrey • When people think of curry puffs they tend to think of a filling wrapped in pastry and oven baked or fried which can be a lot of work rolling the dough. […]
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 • 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 • This is a dish that can be served either standing or sitting down, whether it’s a dinner around the table or it’s a get together around the family BBQ. Let’s not […]
by Jamison Godfrey • This is probably one of the easiest western-modified Chinese dishes you will ever encounter. My wife has childhood memories of eating this dish with her family on numerous occasions. Unfortunately we […]
by Jamison Godfrey • Most people love a good feed of Chinese cooking with heaps of different dishes with sauces to match which a great way to dine with a group of friends or family. […]
by Lynn Bain • Ever wanted to add something light and a little zesty to your table experience? Catch a lot of prawns on the last full moon and don’t know how to do them […]
by Lynn Bain • Air frying is one of the latest things in cooking techniques and as appliances go, air fryers have come to the fore in the last five years or so. In recent […]
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