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Showing content with the highest reputation on 04/11/17 in all areas

  1. 6 points


  2. 5 points

    5:40 am Sheffield, moon setting..

    Took this at 5:40 am this morning just before the moon set, grabbed the little fishing camera.. didn't have time to get the good camera out. The bigger & better camera would have taken a better photo, frosty night & morning forecast so hopefully I can be ready for tomorrow morning when it sets.. cheers Adrian
  3. 1 point

    Guess what

    Clam and Mussel Chowder? Cheers af
  4. 1 point

    Guess what

    Shellfish kilpatrick
  5. 1 point


    YUMMO when's dinner time , I will not be late lol.
  6. 1 point

    Black squid jigs working well..

    Also...Clip an unweighted squid jig to the swivel when whiting fishing. Good fun when you get one of each.
  7. 1 point

    5:40 am Sheffield, moon setting..

    Nice colours in that photo. Your little fishing camera did a great job.
  8. 1 point

    What's your favourite squid recipe?

    Lads, for something a bit different I made stuffed tubes using a bruschetta mix and the tentacles. Bruschetta mix: - Punnet of grape tomatoes halved lengthways, - Half a red onion chopped, - Firm unmarinaded danish feta cubed or crumbled, - Fresh basil leaves, roughly torn; - 1 clove garlic, minced or finely chopped; - Tentacles from squid, fried and chopped, - Sliced, pitted kalamata olives (optional). Mix all that together, bung it in the tubes, shut the ends with toothpicks, and grill them on the BBQ. Drizzle w balsamic cream. Turned out a treat for a recipe I made up on the fly!
  9. 1 point

    Tasmanian freshwater lobster & Platypus...

    Tasmanian Freshwater Crayfish are the worlds biggest, growing above 5kgs. Might put one in Softy's swag when he is not looking. Adrian, you might want to get waders with steel caps....
  10. 1 point

    Salt and Pepper Squid Tentacle

    Here is my version of a quick salt and pepper squid recipe. It made a nice addition to dinner. I used a handful of tentacles, cleaned and cut into smaller pieces. I then ground my Chinese 5 spice powder in a mortar and pestle. 5 spice traditionally consists of star anise, fennel seeds, cloves, cinnamon and Sichuan peppercorns. I didn't have cinnamon sticks so just used powder instead. I also added celery salt, coriander seeds and chilli flakes but this is non traditional. If just using 5 spice powder, add some salt for taste. I ground to a medium texture then mixed in with the squid then mixed in cornflour till a thick coating formed then fried in olive oil. Some versions serve with chilli and spring onion flash fried and sprinkled on top but I was too hungry to bother. I enjoyed this dish with jasmine rice.
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