Set on the Mid North Coast of New South Wales, and part of the grandly named Great Lakes region, Wallis Lake is well known for its oysters. There’s a decent catch of other good fresh seafood available too, at a shop which sells little pink prawns from the lake as well as bream, flathead and whiting.
Last week I wrapped a large Seal Rocks snapper in foil after smearing it with green curry paste and adding a few aromatics such as kaffir lime leaves, basil, lemongrass stalks, lime slices and garlic and cooked it on the barbecue for 20 minutes. Served with Jasmine rice and a Thai-style coleslaw, it was simple, healthy and delicious. Gluten free, of course.
Tonight, after a bracing trawl along Elizabeth Beach to inspect the different kinds of seaweed that had been washed up, we’ll have oysters, with a grind of pepper and a squeeze of lime. Nothing could be simpler. The perfect holiday food.
I could wax all lyrical about the sea’s bounty but I am just going to tuck in instead.
Caren