Jun 062011

For years I was never really into seafood.  I’ve always liked fish – I think because for many years we were spoilt with the freshest whiting caught off the beach by my grandpa.  But prawns, scallops, shellfish – it never really appealed.

I started to like prawns when J’s mum made the most amazing marinated prawn skewers that were cooked on the BBQ.  The prawns were fresh from a local prawn farm.  My love and appreciation of seafood has been slowly evolving since that point.  My most memorable scallops were cooked in cream and garlic in New Zealand, and were caught fresh off the dock out the front of the accommodation.

I guess there is a theme here – and that is freshness.  Tasmania has some of the most amazing seafood I’ve ever tasted, and in St Helens we ate dinner at a restaurant where you could literally see the boats that brought in the catch daily from the window.

It seemed an appropriate place to try lobster for the first time.  And although the price made me blanche slighly, we were on our honeymoon, so what better time to justify the expense!

It didn’t disappoint – the flesh was sweet and tender, with a pool of melted butter inside the shell.  The sides were a beautiful artichoke risotto and steamed greens.

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J began with the oysters – again, the quality was unsurpassed, and they were served simply with a champagne sauce.  For his main, he had fresh ocean trout with a sesame skin and clams and noodles in an Asian style broth.

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Although my stomach was groaning at me, I couldn’t miss an opportunity to have dessert.  My eyes were bigger than my stomach, and there was no way I could finish the decadent chocolate torte -but I sure gave it a try!  J finished every bit of his delicious honey panna cotta – proclaiming that we would have to try to replicate it at home!

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Blue Shed sits right out over the water, and we were on the side closest to the boats – it was a beautiful spot to stare out at the water and stars.  The service was attentive and cheerful, and I cannot recommend this place highly enough.   The fish and chip place next door is fantastic also – a bit pricier than usual but worth it!

Blue Shed
Marina Parade
St Helens, Tasmania
Ph: 03 6376 1170
Web: www.blueshedrestaurant.com.au

Jul 232010

[singlepic id=108 w=500 h=333 mode=watermark float=left]  This is a lovely easy recipe and is beautiful with fresh green prawns.  It’s a great mid-week recipe because it’s quite quick to prepare, and the sauce is smooth and silky.  I think it’s a nice change from having a tomato based sauce.

This dish reminds me of an amazing scampi (small prawns) pasta we had in Venice.  We had visited the amazing fish markets in Venice earlier in the day and had heard good things about the seafood at this restaurant.  After some language confusion we were presented with an enormous serve of fresh, fragrant garlic and tomato scamp pasta.  It was one of the best things I’ve ever eaten, and it was so simple.  I’m still working on recreating the taste – it all turns upon the quality of your seafood.

[recipe-show recipe=garlicprawnpasta]

Feb 152010

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I will just provide you with the link to this recipe – I found it on the NY Times website.

We bought several kilos of prawns (green, unshelled) over Christmas and we have slowly been working our way through them.  My appreciation for prawns developed quite late in life, particularly surprising given I’m a Queenslander and loving seafood is like breathing for most of us!  However, I have come to enjoy those succulent little morsels, but like most shellfish, they result in an overabundance of leftover shells.  The great thing about this recipe is that it actually uses the shells to make a prawn stock, which provides a fundamental base layer of flavour to the dish.

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This dish is very “prawn-y” so I don’t recommend it if you are not a fan.  However, if you like prawns I feel sure you’ll love this dish.  It is not overly complicated, although it does require a fair bit of stove time.  The leek adds a subtle sweetness and the rice texture and depth.  You will feel like you are eating a far more indulgent dish then you actually are.  We wiped our plates clean with thick slices of white tiger bread and sat back, replete.

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Dec 162009

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There is a lack of ‘authentic’ Mexican food available in Brisbane, unless  you consider Montezuma’s authentic…

I’ve been bemoaning this fact for quite a while – I’m convinced there must be more to Mexican food than Old El Paso taco mix and fajitas.  In such a situation, I turn to my fail-safe – the internet.

We made ‘prawn tacos’ on the weekend – using tortillas instead of hard shells.  I googled a few different recipes and came up with my own version.

[recipe-show recipe=prawn-tacos]