Cooking N.Z. fish
Sir,—l have recently returned to Australia from a holiday in New Zealand. South Island’ chefs are destroying one of New Zealand’s greatest assets — fish. I travelled to the highest mountain where I was served with a scallop mornay crowned with a large oyster. I brought to the attention of the head waiter the strong odour of this oyster. Very convincingly he explained the difference between Sydney, Melbourne and Bluff oysters. The New Zealand variety was the strongest of the three. This proved to be quite wrong as my stomach proved later. This type of experience continued throughout the island. I had fish that was dried-out, overcooked, deep fried in dark breadcrumbs, or with so much batter I could hardly find the fish. On the West Coast I enjoyed the wonderful lobster.
I was not disappointed with the lobster, but must it be served with chips? — Yours, etc., BARBARA J. CROMBIE. Victoria, March 7, 1982.
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Press, 12 March 1982, Page 12
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157Cooking N.Z. fish Press, 12 March 1982, Page 12
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