Visit Port Lincoln Accommodation Blog

Find out the best of what our destination has to offer.

2018 FAME Awards

2018 FAME Awards
FAME AWARDS | NAUTILUS ARTS CENTRE | JULY 27, 2018 | 7:15 PM | TICKETS $15- $35 | DRESS CODE- FORMAL BLACK &/OR RED OR SPOOKYA Cabaret Style awards night with the finalists in the FAME Awards Competition presented on the big screen.This years theme is SPOOKY! The show will aim to stimulate all your senses so be prepared for a Thriller of a nigh...

The Fresh Fish Place Long Lunch

The Fresh Fish Place Long Lunch
THE FRESH FISH PLACE LONG LUNCH | SEVEN OF THE TOWN'S FAVOURITE VENUES | SUNDAY MAY 27, 2018 | 12 PM - 5 PM | Port Lincoln's Annual Food, Wine and Music Event is back for 2018!Taking place on Sunday 27th May 2018 from 12 noon - 5pm, seven of the town's favourite venues will participate, offering a limited menu showcasing the best local produce...

Oysters 2 Ways

Recipe by- Coffin Bay Oyster FarmersServes 2Ingredients:2 dozen fresh- shucked Coffin Bay OystersOysters St. Michael1 bag Panko breadcrumbs2 eggs250 ml milk1/2 cup plain flour6 rashers bacon100 ml tomato sauce50 ml sweet chili sauce30 ml Worcestershire sauceVegetable oilMethod:Remove oysters from shell and dust in flour. Place in mixture of eggs an...

Seared Sashimi Tuna

Recipe by Tony Ford of Boston Bay WinesIngredients:The quality of the tuna will make or break this recipe. Inferior cuts are not suitable. Akami is preferred for this recipe.1/2 cup light soya sau let (500 grams), cut into desired length/ shape1/2 cup light soya 1/4 honey200g sesame seeds Knob of butterWasabi pasteMethod:Marinate the tuna pieces fo...

Lemon Pepper Calamari

Recipe by Damien Mrdjen- Damien Mrdjen CateringIngredients:500 g local calamari, cleaned and cut into strips300 g wholemeal flour100 g lemon pepper seasoning500 ml canola oilMethod:Mix wholemeal flour with lemon pepper seasoning until combined. Add oil to pan and heat until hot. Coat calamari pieces in wholemeal flour mix. Shallow fry for approx 30...

Spencer Gulf King Prawns Salad

with fresh peas, grilled asparagus, blood orange, balsamic onions and almond dressingBy Dennis Leslie, Chef at Adelaide OvalIndredients800 g Spencer Gulf King Prawns1 bunch asparagus400 g fresh peas6 blood oranges3 red onions100 ml balsamic200 g fresh rocket leaf6 tbsp Harding's Almonds PasteExtra Virgin olive oilSea salt and pepperMethodPreheat ov...

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