Stairs at the point
Colourful rocks edge the river along the foreshore walk
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.
Currently blooming near the mangroves, it is wonderful to see the variety of flowering trees along the foreshore walk.Each season brings a flush of colours scattered through the greens.
The alternate paths along the foreshore at Breakfast Point
Reminders of France