We had one of the most inspiring cooking classes ever with Jordan Theodoros of the soon to be opened "Peel Street" restaurant in , obviously enough, Peel Street in the city.
As promised, we are including one of his delicious recipes from the night and go to our website to book some of the upcoming classes: www.outdoorsonparade.com.au
Crispy fried garfish with green tahini
15 garfish fillets
Plain flour for dusting
1 cup plain flour
1 cup corn flour
1 tablespoon baking powder
A pinch of salt
1 bottle of your favourite beer, Coopers Pale Ale works well
1 tablespoon vegetable oil
Enough soda water to make a smooth thick consistency
Mix all batter ingredients together and chill.
When ready, coat the garfish in flour, dip into the batter and deep fry.
½ cup tahini
1 bunch coriander
Juice from 1-2 lemons
1 garlic clove
¼ tsp cumin
Salt and pepper
Blend all the ingredients together