An article I wrote for Epicure The Age about lamb, prawns and garfish for late summer,
early autumn barbecues and grills:
February 28, 2010
Late Summer/Early Autumn BBQ/Grill
Posted by Hilary under Food With Thought, Guide to Fish, In Season, Life Affairs with Food, vegetables | Tags: banana prawns, choosing and cooking garfish, foodwiththought, garfish, Guide to Fish, hilary mcnevin, king prawns, prawn recipes, prawns, Recipes, seasonal produce, sustainability, tiger prawns |Leave a Comment
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