WebStarting the evening with canapés on arrival followed by courses including gin and juniper pork belly and gin cured kingfish; all perfectly matched with locally made gin and Tim Reardon from The Canberra Distillery will be talking you through each match. $145 per person. Saturday 22nd September. 6pm to 10pm. WebMay 6, 2024 · Place a kingfish fillet on top, spread some of the curing mix on top, and wrap tightly in the cling film. Repeat with remaining curing mix and fillets. Place wrapped fillets …

Kingfish crudo, burnt ruby grapefruit, pickled …

WebMay 6, 2024 · Place two pieces of cling wrap on a bench and add half of the salt cure and then place the fish on top. Cover with the remaining salt cure and then drizzle over the reserved gin. Wrap the fish tightly in the cling wrap and cure in the fridge for 3-4 hours. … WebJun 29, 2015 · cilantro, chiffonade (or coarsely chopped) In a medium-size bowl, combine the lemon juice and sea salt. Add the minced shallot and macerate (soak) for three minutes. Stir in all the remaining ... all vermintide cosmetics

Beetroot cured kingfish with citrus and fennel salad, avruga roe …

WebNov 28, 2013 · 1. Dry-roast peppercorns and fennel seeds until fragrant (30 seconds), then coarsely grind in a mortar and pestle. Transfer half the spice mixture to a bowl … WebSet out some cling wrap on your bench and add half of the salt cure before placing the fish on top. Cover with the remaining salt cure and then drizzle over the reserved gin. Wrap the fish tightly in the cling wrap and leave to cure in the fridge for 3-4 hours. To serve, rinse off any remaining cure and pat dry with paper towel. WebMay 1, 2016 · Cured Kingfish. For the Cured Kingfish, place fennel, cumin, sugar, peppercorns and salt flakes into a mortar and pestle and grind to a fine powder. Place … all versus cll