Catch the Fresh Seafood Truck When You Can

Prawns swim 3 times in their lives, first in the sea, second in olive oil, third in wine.

Whether the above sounds cruel or appetite raising, is personal.

But first thing first, it’s critical to find fresh ones, and not letting them go to waste. Fortunately there is someone catching and selling them to us.

Fresh Seafood from peninsula fresh seafood

Photo credits (Peninsula Fresh Seafood Website)

They aren’t the “fresh food people” who shamelessly put up the fresh signs for days. They only sell you seasonal catches when they’re available. When they don’t catch any, they don’t open for business. I’m talking about the Peninsula Fresh Seafood. They park their truck on Safety Beach foreshore few days a week. When you are sun bathing, they’re filleting their proud local catches at the car park. Make sure you call ahead to avoid disappointment.


Peninsula Fresh Seafood truck at Safety Beach

Photo credits (Peninsula Fresh Seafood Website)

Alright, let’s move onto the recipe. Relaxation at our cottages is your priority, hence it is our principle to only introduce easy dishes using local ingredients. How about wine tasting after a late brunch, pick up a locally pressed and bottled olive oil, and of course some fresh seafood, prepare a simple dish and relax in our private courtyard.

Gamberetti all’Olio e Limone – Poached Prawns with Olive Oil and Lemon Juice.

Time to prepare 15 mins (For 6 servings)

600g prawns

1 tbs lemon juice to taste

4 tbs extra virgin olive oil (there are good ones available for tasting and sales at wineries)

Black pepper and salt (available at our cottages)

1. Boil a pot of water, add the prawns in their shells and cook for 1 minute

2. Drain the prawns and shell

3. Put the prawns in a shallow bowl and while they are still warm, add the olive oil, lemon juice, and salt and pepper to taste. Toss well and allow to rest at room temperature for about an hour. Serve with good crusty bread to help wipe the plate clean of its delicious juices

Wine pairing? I’d say a Rose or Riesling. If you use olive oil with a hint of basil, try a good Pinot Gris from the peninsula.

Note : The dish tastes better without chilled