Our friend, Steve Hurt, surfer & spearfisherman, dropped off a lovely red roman caught at sea off the Kaaimans cliffs near the Wilderness. This fish is best cooked whole because it produces a delicious thick stock; perfect for the wood-fired oven. To complement the fish, we roasted a tray of potatoes and garlic with garden picked oregano and sage.
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| A beautiful fresh Red Roman |
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| This was scored and filled with garlic and lemon slices. A drizzling of chilli oil added a bite |
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| After half an hour in the pizza oven everything was looking good. |
For a starter, we went down to Flat Rock at low tide in the afternoon and Alexander harvested a bag of black mussels. These were baked on an oven tray in the wood oven for 10 minutes until they opened and disgorged their juices and any sand. Baking (or braai) is an effective way of removing sand from mussels. These were simply pulled by the beard from the shells and eaten just like that, or dipped in mayonnaise or lemon juice. (Thanks to Bruce for this cooking suggestion).
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| Collection at neap tide |
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| Cleaning on the rocks |
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| Mussels on a grid ready for the oven |
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| Forty mussels disappeared remarkably quickly |
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The backdrop of Saigon Wilderness completed the meal |
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