Haven't posted much because I have been away from Sydney until the last week. I am making dinner to take to girlfriends house tonight,so it has to be a reheat job there. So I ran down to the big fish market ,its summer the fish selection is way broader. So is it going to be barramundi? Bit tricky to do a whole fish. So that rules out Leah's favourite as well,Cobia. And this guy And these guys So its octopus, I have made this before,I use my own bacon,leeks,garlic,lemon,white wine& fennel. . Fennel is out of season but the wild version is in good supply.It grows up near the railway line.All stalk,tall,yellow flower.I will get through the hole in the fence & get some nice young fronds from the top of the plant. The old timers put fronds inside baked fish,or in a pasta sauce with sardines. The dry stalks go on top of charcoal fired BBQ.A green branch wound into a circle will hold your olives under the brine . I love all that sort of old school foraged seasonal wild stuff. I had to go down a size in the O'pus ,that one in photo was 4kg! I will get cooking soon. Got to go out to get wild fennel.