blue bones

A completely unplanned meal came through during my recent excursion to Pyrmont's fish market last Tuesday.

It was the first time I got garfish down under; quite a peculiar pointy swimmer.

Garlic, amazing Australian extra virgin olive oil, four minutes on the barbie, continental parsley on top, and dinner was ready.

A great 2007 Pedralonga Barrica albariño, from the tiny location of Godos (Pontevedra province), was an ideal choice. The labels they use on the bottles can hardly be any better, so full of meaningful simplicity.

Blue bones are a quite fascinating feature while eating this beautiful fish. The meat is compact, very tasty and I'd say very manageable for even non-fish eaters.

Our dessert was a shy prolongation of the xmas spirit, but only for a few more minutes: "polvorones" (almond, cinamon and sugar are the base of these dusty figures), "turrón de yema" (a semi-solid paste of almond, egg yolk and sugar) plus an earl grey tea Kakawa chocolate.