Clarence Valley Seafood is famous. The 3 courses served at Gate to Plate were spectacular.
Wooli Oysters with Lemon Salt Air, Kilpatrick Caviar and Mornay Pearl.
Potted Yamba Prawns with ginger and kaffir lime, papaya salad and nahm prik relish.
Palmers Island Mulloway "loup en croute".
It was a very special moment when all the chefs carried in the Fish Pie and sliced it up. Pictured is Grafton Chef Mark Hackett. The restaurant that he and is wife Judy own, Georgies Cafe, has just appeared in the Sydney Morning Herald Good Food Guide for the 13th time .This was my favourite dish of the day.