Diary of an Adventure

Harbour Town Adventures

‘Etosha Study’

Oil on canvas 45cmx25cm

Greenish, white clay of the ‘Great White Place’. Pale-golden colour of the grasslands against blue skies. The green-grey from Cobalt Blue and burnt Seinna, mixed with Cerulean Blue. The white-grey a mixture of Ultramarine Blue and Burnt Umber. Also the grey mixture I used for the elephant.

Chef Hirsch crafted (another) fabulous dinner. Avo, pea, mint with smoked salmon, blue cheese crème fraîche and capers. Followed by ‘moqueca’, a Brazilian fish stew, served with spinach-cauli noodles and crusty bread for the delicious ‘soup’. Which I did manage to mess down my shirt and trousers. Something I couldn’t even blame on diabetic ‘shakes’, as my sugar levels weren’t totally crazy. Fryers Cove Pinot Noir served with the moqueca.

Owls hooting before dawn. Seagulls screeching in alarm. Gentle rain for my morning jog up the Welbedaght hills. Coucal’s calling encouragement from the bushes

Rump skewers with Smokey béarnaise sauce. Simple. Deliciousness. A green salad of gem-lettuce, avo, parmesan shavings and pine nuts. Added crunchiness. Perfect.

Orthopedic Surgeon happy with how the bones in my clavicle are healing. A complication with a bursa on my elbow that needed draining and is now trapped in a compression sock for three weeks. The cortisone injection a tad painful. Messing with my blood sugars.


Moqueca (Brazilian fish stew)


INGREDIENTS

1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes

1/3 cup (80ml) lime juice

1/4 cup (60ml) olive oil

1 red onion, thinly sliced

1 green capsicum, thinly sliced

1 red capsicum, thinly sliced

3 garlic cloves, finely chopped

2 short red chillies, finely chopped

2 cups (500ml) fish stock

400g can chopped tomatoes

270ml can coconut milk

1 tablespoon virgin coconut oil (see note)

6 large green prawns, peeled (tails intact), deveined

Coriander leaves, to serve

Spinach-cauli noodles, to serve

METHOD

Step 1
Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt. Chill for 30 minutes to marinate.

Step 2
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.

Step 3
Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.

Step 4
Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced.

Step 5
Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tablespoons lime juice and season to taste.

https://www.taste.c

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