A DEEP DIVE I NTO SEAFOOD
YOU’VE heard of the meat sweats, right? That gluttonous sensation when you’ve gorged yourself to carnivorous extremes? Well, I recently experienced the seafood equivalent after being guided around four of Sydney’s top nosh spots for all things fishy by host Maeve O’Meara.
It began with a breakfast serve of sea urchin donuts and coffee at Saint Peter’s in Paddington (think the most indulgent tuna bagel, only better); fish pie and cider at nel (comfort food heaven, near Central Station) for brunch; and the day rounded out – like my waistline – with a lesson in making tomato and chilli crab linguini for lunch at Bar Machievelli, Rushcutters Bay.
In between were the tastiest Portugese morsels from Bibo, the hottest new bar and eatery in Double Bay which served up the most delicious bacaloa (salted cod). And in this week’s episode of this brilliant series, Movida’s Frank Camorra (pictured with O’Meara) shares his recipe for the same dish.
As always, O’Meara is not only a charming dining companion but a font of all food knowledge, showing all of her nearly 20 years experience in this job.