Galkes

well sorry that i called fred " BRO" after all he is my brother in-law!! and secondly we all have different ways of making batter!!! i work in the hospitality business and i got that batter from one of the chefs!! so sorry if i offended you in any way or insulted you culinary skills after all you have had 59 years experience

the flatties are apparently sitting just down from the mouth of the river they are taking soft plastics on the run out tide!! had a guy come into work last fri night said he got a 69cm flatty behind tweed hospital!!!!! see how i go might get neil out there heaps when he is up

boom chicka chicka man this sound like an awsome dish ill give it a go when either nan or mum and neil come up!!!!

well bro simply get 1-2 cups of plain flour and sive into a bowl then add your beer and stir keep adding beer till you get a smooth texture so approx 2 1/2 beers

WELL LETS DO A CHARTER ON THE GOLD COAST??????

1* mix 1/2 cup flour with ia whole lemon rind grated and lots of freshly craked black pepper2* get some fresh flathead tails and toss in mix3* you can either fry or oven bake the fish in the coating but atleast squeeze with lemon juice every 2 min of the duration its cooking!! (helps absorb the flavour)4* grate some potatoes up and make a beer batter, with the grated potato make into balls with your hand and dip them into batter( i:e you are making a potato rosti) fry these and squash flat!! fry till batter is golden!! 5*make a lemon butter with a hint of garlic ( i:e melt butter and lemon an

this is great for those hot summer days, this i got from a little seafood restaraunt i mangaed in shellharbour,nsw!!!! 1* salmon fillett cook to a medium consistancy so you can flake it through your salad!!! 2* make a fresh sald with mixture of lettuce,mango,avacado,spanish(red) onion,cherry tomatos,snow peas, capsicum and carrott.3*after salad is made as step 1 said flake the salmon thorugh the salad and drizzle a nice balsamic vinager over it!!4* simple sweet and serve with a nice glass or marlbrough (NZ) Savingon Blanc white wine and you will be thinkin you are in a tropical paradise TRUST

This is perfect for those cold nights!!!!!!!! get 1kg of victorian black ropegrown mussels, place them in a large pot on a med-high heat add a longneck of strongbow sweet cider half a leek sliced thinly,half a chilli, 1 clove of garlic. Cover and bring to boil until mussels open. Simmer for a further 2-5 min uncovered and add 3/4 cup fresh cream and simmer for another 3 min continuously stirring!!!! serve with either crisp fries or garlic bread ( to soak up broth ) in a large bowl and ENJOY!!!!