My dear, creative & talented friend has been visiting from Bellingen to take in as much of the 2018 French Film Festival as possible. I love it when she comes to stay as it’s not only an opportunity to catch up, enjoy each other company and see a few movies together, but also an opportunity to cook a few dishes I have been working on as well as explore a new food experience or two. Being a great researcher, my friend always has something special in mind for her trips to Sydney and this year it was oysters and Piquepoul.
A few of the home cooked meals
And what is ‘Piquepoul’ you may ask? It is a variety of grape grown in France, primarily in either the Rhone Valley or the Languedoc, well known for matching with oysters!. It is now commercially available in Australia from French cuttings planted in Cowra in 2013. True to the label, it was a perfect match for the oysters and the other seafood we enjoyed at “The Boathouse” on Blackwattle Bay. It is a well balanced, refreshing white wine with a hint of citrus and it’s definitely one we will have again, especially when enjoying seafood.
The Boathouse Restaurant
The menu offered a selection of 10 oysters from South and Mid North Coast NSW…. we choose two each of the Merimbula Lake Rock, Moonlight Kisses Rock and Clair de Lune Bouton Rock oysters. My favourite were the larger Merimbula (the middle four on the platter) which to my palate were fuller and more creamy. All tasted wonderfully of the sea and were well accompanied with the Dark Rye Bread and salted butter. Aron is not an oyster lover but thoroughly enjoyed the Grilled Spencer Gulf Southern Calamari, Eggplant, Pomegranate & Almonds.
For main I had a Lakes Entrance John Dory roasted on the bone with a Bouillabaisse sauce & Fennel which was delicious. Aron and Fenella had pan fried Mahi Mahi which was served with Zucchini Flower, Ricotta & Crustacean Oil. We noticed that a lot of people in the restaurant had ordered what must be a house specialty (unfortunately no photo), a Snapper Pie with Smoked Tomato & Potato Mash. The aroma once the golden puff pasty was lifted by the Waiting Staff was divine…….next time! 😊
What a lovely midweek meal and discovery of not only a delightful restaurant but a great wine.
Bon Appetit & happy cooking!
Kathryn 💙
