Simply garfish

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Garfish

These garfish, with their long beak-like noses are stunning glistening, shiny fish. There aren’t the cheapest in the markets but at under $17 a kilo right now they aren’t the most expensive fish either.

The white meat is delicate and the best way to cook them is to keep it simple. Here we rolled them in seasoned flour and pan fried them. That’s all.

And they were served with a squeeze of lemon, the new season’s asparagus, herbed butter and a Dal Zotto 2008 Pinot Grigio from the King Valley.

Yes, we started with oysters and possibly a boutique champagne before moving on to globe artichokes. Yes, we may have finished with juicy (out of season Queensland) strawberries and cream. Then La Luna cheese.

Sorry I didn’t keep it quite as local as I’d hoped. But we did involved the cat.

Inspecting supper

Ed Charles is a journalist and digital consultant who spend the better part of the part two decades in Australia. He trained with IPC in London and has written for major international and national business and lifestyle titles. Establishing this blog in 2005, he was one of the first of a handful of food bloggers in Australia. He's spoken at the Melbourne Writers Festival and Emerging Writers Festival and has broadcasted regularly on food and digital media issues. He is currently writing a history of mankind told through food.