Posted by & filed under Eat & Drink, Foodie Diary, Seafood.

Last week I was treated to a sneak preview of The Morrison Bar & Oyster Room’s inaugural Crab Carnival open to the public from the 1st-13th April. They’ve planned a wonderful selection of events including hermit crab racing, crab eating competitions and a five-buck crab taco Happy Hour every day of the fortnight between 6pm and 7pm. While I was treated to Cajun spiced soft shell crab and Craberol cocktails featuring Belvedere Pure and Aperol shaken with fresh juices and Peychard, the full menu includes even more crabby delights from crab toast to snow crab linguine.
themorrison.com.au/crab-carnival

WEBCleanfish

 

If you’re keen to learn more about cooking seafood at home, Cleanfish Australia’s Saturday Seafood Market (8am-midday) provides you with the opportunity to hear from fishermen, seafood experts and chefs, how to get good results using different seafood products at home. Seeing Coorong Cockles popped open on a barbeque by Red Lantern‘s Mark Jensen teamed with a beautifully balanced Vietnamese dipping sauce, inspired me to try doing the same at home with excellent results. Business owner Jules Crocker (who has been in the seafood game for over fourteen years) convinced me to try fresh uni (sea urchin roe) on hot, buttered toast – wow!

Cleanfish Australia
10 Baker Street, Banksmeadow
Ph: (02) 9557 0533
www.cleanfishaustralia.com.au