The betel leaves starter at China Beach's Manly location.
We’ve eaten so many incredible meals since landing in Australia. Coming here from winter, all the fresh fish, fruit and vegetables are irresistible and we’ve had lots and lots of Asian of all sorts – Chinese, Thai, Indian and Aussie/Asian fusion. My taste buds are on happy overdrive.
The lamb we had in Sydney’s China Town on Sunday had a cumin, chili, cilantro and spring onion seasoning that came together perfectly. Our Asian noodles Monday night in Canberra had copious amounts of red and green habanero, chili and garlic and the vegetables – including bok choy, spring onion and celery – were tossed with a sesame and tahini dressing that made me want to use my finger to soak up every last drop. The cerviche on Friday at Firefly was made of kingfish with lime, ponzu and seaweed salt.
Snapper at China Beach. Surprisingly fantastic.
We’ve had perfectly done fish and chips and probably the best sausage roll that I’ve ever had. Several salads have featured roast pumpkin. Yum. I love all the different flavor sensations to be sampled here. I don’t want to think just yet of going back to Sweden and winter food. One surprise: we had Tasmanian salmon while we were in Hobart and it did not hold a candle to the Scandinavian salmon we can get most anywhere in Stockholm.
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Yummy! Now I am getting hungry!
How could you eat the fish with chopsticks?
Thanks for sharing your time in Australia with us!
Hi Britta, We are having a fantastic time. As for the chopsticks, we had to use them as there was no other cutlery!
Sounds fantastic! Yum
Thanks Annelie. I think you would like it here. I’ve also had a lot of good salads with roasted pumpkin, feta, pine nuts and spinach. Yum!
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