The problem with teaching kids how to cook is that after a day in the kitchen it is hard to get enthusiastic about cooking. I still love to cook but sometimes it is a bit of a strain. I am looking forward to regaining my love of cooking again when I don't have to do 4 demonstrations in a day and then come home and cook for the family.
This was what was so good about Saltwater Dining. Someone else did the cooking. That someone was indigenous chef Dale Chapman.
When we arrived at the island the ferry dropped us off at the Little Ship Club not around at the main jetty. I thought that we would have to walk the kilometre to get there but we were dropped at the door. They had put all the chairs and tables out on the lawn and there we sat on the waters edge watching the boats come in and the sun sink slowly into the west, while we drank a chilled glass of wine.
The guests of honour were the elders from the Noonuccal tribe who were able to tell us some the stories of the island and the foods they hunted and ate.
We started the night with an entree of oysters, collected locally, along with river salt, a local pepper, finger limes and an astringent berry, who's name I missed.
Then we were served crumbed Calamari. Oh, I forgot, centrepiece on the table was good as well.
The main course was Baked Snapper which was stuffed with a selection of bush herbs and the vegetables were potato and yams in a mustard sauce, A green salad that included Warrigal greens and cous cous that had chick peas and a citrus sauce. Just wonderful.
There were two desserts. Panacotta with Davidson plums and native violets and Johnny cakes with Lilli Pilly jam and cream. I haven't had those Johnny cakes since I was a kid. I am in the process of asking any one with a Lilly Pilly tree is the area if I can have the berries to make jam. The jam has a fruit and cinnamon taste, yum.
Tomorrow the stories.
