hawkesbury calamari & meringue

Back in the fish market is always fun, but last week was more than I was expecting. It wasn't too busy and there was tempting material to pick from.

A portion of the generous hapuka I recently bought was still around to prepare a  new tapa, which got a beautiful colour because of the always versatile beetroot.

Our chardonnay of the day was a quite extraordinary and mineral 2010 Bindi Quartz, which I got from Michael the day I visited his winery, perfectly escorted by majestic and relaxed kangaroos.

This way of cooking loligo squid was another strange experiment I was looking for. A compilation of contrasts ended up providing a satisfactory dinner.

The Kakawa duo made a very smooth chocolate chip and amaretto meringue,  centre of a moderately sweet dessert plate with spring strawberries.