Pearl meat, crab dumpling and cured wild barramundi
Slow food entree. Definitely a winner. The Paspaley pearl meat had a light
dressing of lime juice, kaffir lime leaf and chilli. The crab dumpling was
crunchy and spicy and hot. The barra was a bit tough and chewy for my taste.
It had been cured in lemon thyme, but tasted like a chewy cured salmon.
I liked the pearl meat so much, I had two helpings!