A Daily Photo Blog about Life in Northern New South Wales, Australia.

Wednesday, September 21, 2011

Gate to Plate: The Seafood Courses


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.

3 comments:

  1. What a sensational event to attend! The food absolutely looks the part.

    What is 'lemon salt air'?

    ReplyDelete
  2. This is real foodie heaven -I would have loved the prawns with ginger and kaffir lime - and I'm sure the atmosphere in the Barn would have added to the occasion.

    ReplyDelete
  3. I'm volunteering to be a taste tester! Somebody's got to!

    ReplyDelete

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