Sardine, lemon and dill toasted sandwiches (think fish fingers for grown ups), served with a crunchy salad of fennel, cabbage and radish. Lunch in under 10 minutes, or pair the salad with grilled fish or calamari for a light dinner.
sandwiches:
egg sandwich
7 March 2010 Leave a Comment
One of the things I love about going to the farmers’ market each week is the diversity of produce. Often I’ll pick up something I’ve never seen or tried before, ask how it’s cooked or eaten and take it home to try out. A couple of weeks ago I picked up a bunch of lush, [...]
summer bruschetta
20 January 2010 Leave a Comment
Late last year we spent a long weekend in Sydney to see Ben Folds, who, even alone at a piano, is a master showman. That weekend was a kind of difficult time for us. We did a lot of walking on beaches. Late one chilly afternoon we found an empty little cafe somewhere past Bronte [...]
