The barramundi’s so fresh, it could be swimming. “We still get it from Parndana just down the road,” says James Baillie, biting into the crispy skin and moist flesh, topped with fennel, coriander, and veloute spring onion.
“We were so happy to be able to resume that partnership, it’s something very special.”
Fiona CarruthersTravel editorFiona Carruthers has written and edited travel for the Financial Review for almost a decade. She has held senior roles with ABC Radio National, Deutsche Welle Radio, TIME and The Australian, and was deputy editor of Traveller. Email Fiona at fcarruthers@afr.com
