Summer Snack

During the month of January, bf L was still in Canberra and whilst I had relocated to Sydney. Many long lonesome nights were spent buried at work and I tried to make the weekends a bit special for when he came to visit me.

I live very close to the Sydney Fish Markets and prepared a light summer snack for L when he visited:


Hiramasa kingfish sashimi, caperberries, watermelon, edamame (brined soybeans)

The edamame I defrosted over cold tap water - not homemade, but I figure if that's good enough for average Japanese housewife, it's good enough for me. Caperberries are always hit and miss. Once I ate some delicious ones that tasted like sweet pickles. I've been trying to recapture this taste again, but so far all the caperberries I've tried have that weird seed pod architecture that is so off-putting.

I also made a small dessert:


Citrus mascarpone, sponge fingers and berry compote

These strawberries were a little past their best and needed rescuing. Macerating them in feijoa vodka, cointreau and sugar revived them a little. I soaked the sponge finger biscuits in the macerating liqueur.

Word of advice: Never mix acidic citrus juices with mascarpone. The beautiful luscious cream will seize into a big spongy mass. Still edible, but with a totally different texture. I had to find this out the hard way. Next time I will just use the orange rind.