Friday, 14 April, 2017

Yes, it is Good Friday, a major public holiday in Australia as is Easter Monday. Christain background driving this country?

Any way, it has been our tradition to have a “fish bake” on Good Friday which most of the time has meant a whole salmon on the BBQ. This year we are doing something quite different, we are making a Seafood Gumbo. As well, friend Gary is making a Thai Red Curry Salmon based upon a recipe I got from a Tassal Fish Shop (RIP) cooking lesson. Gumbo is not a complicated dish to make but it does involve a lot of cutting up of vegetables and proteins. In this case I had able assistants in Jan and Hugh and we screamed through the preparation process.

Me in the cooking stage, Jan doing snacks
Selecting one of the last bottles from Gary’s former restaurant

Gary had his salmon already cut-up and ready to go which he cooked in our oven. The dishes were all put into bowls and placed on the counter.

The Fish Bake for 2017
Gary’s “kids” Mitchell and Jess
Long Time Fish Bake guests Ian and Di
Eating at last
Jan with Gary and Mitchell
Completing making the Pavlova
The Finished Product
Cutting the cake!
Muscat, an Australian Unique Sticky
A Warming Fire – Lucky Phil in the background

And so ends another memorable Fish Bake. Seafood gumbo was popular as was Gary’s Salmon. The Pavlova was certainly something new for our visitors.

If any body is interested in more details about making the Gumbo, send me a note through this website and I will pass along the recipe. It is a 38 pages PDF, mostly with lots of big photos and some variations.

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