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Chef 's Winter dishes are simply delicious, not too much oil or cream.

Rich or plain,  taste tested to perfection, tiny portions sometimes steamed

He starts  the day with freshly squeezed orange juice,coffee and toast.

And embarks on a fitness journey along the seaside in Adelaide.

Today he is going to create a seafood bisque inspired by his walk.

This morning whilst  walking along the beach he noticed the outgoing

Tide and outlet  left a long groove with  definite honeycombe indentations

snaking parallel to the shore for a distance near a giant swirly starfish.

From an aerial perspective it looked  like a Christo dragon , hardened ripples

representing the scales and the sometimes swirling patterns here and there

where the giant Sea-dragon moved, slithered or shifted about in the sand .

The Sea-Dragon must have laid there for some time before he disappeared 

as his scales were deeply impressed and clearly embossed in the firm sand. 

A clear body of water flowed  in the center of this outlet echoing the scales

shimmering and gleaming with sunlight smoothly on the groove's surface.
 
Upon seeing this ,Chef etched it  in his memory and began to mentally gather 

ingredients for his creation.How could he give his bisque the dragon flavour?

Grilling the whiting, prawns and scallops  with butter  laced with honey , chilli,
cardamon + crushed nuts , garlic, a dash of brandy....... 
 
then adding chicken stock , lime , thyme ,cracked pepper , rock sea salt and 
finally pureeing the lot with a splash of coconut milk.

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