Ever ready


At the Fishmarket


Today we attended a cooking class at the Sydney Fishmarket

it started with a demonstration by chef Damien Pignolet, then in groups of six we cooked the three dishes.This is the Steamed Blue-eye Trevalla with Parsley Puree and Squid Ink Linguine. My photos of the Quennelle Lyonnaise and the Grilled Leather Jacket with Rustic Tomato Sauce are too blurry to upload. Must have been all that cooking that set me shaking! It was all very tasty, no further food needed tonight.