Saturday, July 24, 2010

Seafood to Die For

Until recently I held the view that one of the great ironies of living in Hobart was that world class fish, including our own, was unobtainable here. I was wrong. This weekend Iki- jime Southern Blue Fin Tuna Toro sashimi with Momofuku pickles and Tataki style with Togarashi, salt and spice green Kuruma prawns with grits, bacon and slow poached egg and duck egg tagliatelle with green spanner crab meat.


  1. This comment has been removed by the author.

  2. Oopsie-just re-posting Stephen-would you mind sharing the details of your seafood supplier?

  3. Steve I have emailed him for his agreement to do so. I am more than happy.


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