Throw an Octopus on the BBQ

Lynn Bain | December 11

I love the flavour and texture of barbequed baby octopus, especially as all those little tentacles hold the flavours from your marinade or sauce fantastically.

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Latest Articles

Throw an Octopus on the BBQ
Lynn Bain December 11
Christmas Lunch, Jamo-style
Jamison Godfrey December 11
Christmas Lunch Jamo Style
Jamison Godfrey December 11
Fried Prawns with Chinese Vegetables
Jamison Godfrey November 11
Wild Trout and Beetroot Salad with Dill Yoghurt Dressing
Jamison Godfrey October 11
Black Trevally with curried potato mash
Jamison Godfrey September 11
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Lynn Bain August 11
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Christmas Lunch, Jamo-style

Jamison Godfrey | December 11

NOTES: NB; DON’T USE PIC 1 OF OYSTERS

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Rather than doing a traditional three course lunch, this year I have put together some finger foods to pass around before the main fare and a no fuss individual lemon meringue pie that can be handed around and eaten while standing so you can still mingle amongst family and friends.

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Fried Prawns with Chinese Vegetables

Jamison Godfrey | November 11

Ingredients

Serves four

480g green prawn meat

2 tablespoons Shao Sing rice wine

A little seasoning to taste

1 egg beaten

4 tablespoons plain flour

A little iced water

Peanut oil for frying the prawns

For the Sauce

A little oil for frying

1 teaspoon fresh ginger chopped

2 tablespoons chopped spring onions

100ml fish stock (water if none available)

3 tablespoons soy sauce

1 tablespoon rice wine

2 tablespoons sugar

3 ta...

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Wild Trout and Beetroot Salad with Dill Yoghurt Dressing

Jamison Godfrey | October 11

By now the trout season in Tassie is well underway with some absolute monsters already landed this season.

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Black Trevally with curried potato mash

Jamison Godfrey | September 11

Ingredients

4 x 250g black trevally fillets with skin on

Peanut oil for pan-frying

Salt flakes to season

Eight medium potatoes peeled

1-½ tablespoons of good quality curry powder

200ml pouring cream

Salt to taste

Chopped chives for garnish

2 red chillies sliced and fried for garnish

Coriander for garnish

Sweet red chilli sauce (only from Asian grocers )

Trevally is definitely our staple fish at the restaurant.

We use for all kin...