Making seafood

And eating it.

Prawn cocktail, ceviche scollops, seared tuna with ginger and mirin dressing, garlic prawns, oysters with soy and vinegar, calamari stuffed with pine nuts, tomato, pimento and parsley, and mussels cooked in prosseco. All washed down with a 12 year old Clonakilla riesling while listening to a soundtrack of Bill Hayley and the Comets (and who that Frank saw them live in Sydney in 1956!).