Being A Real Cock!

2:12am Friday 26 March 2010 Sydney (gmt+10)

On the new Autumn Menu I added a Seafood of the Day. It could be anything... from Mussels to Prawns to Oysters... depending on what the Fish Monger gets for me. The best one that we had so far was the Swordfish... which is very tasty!

The Swordfish is so meaty and so robust that I cut up into steaks, and grilled it like... a steak! Then I served it with some vegies, chat potatoes, cherry tomatoes and sauce verde. Yummy! We sold heaps of it... and we also sold heaps of the Soft Shell Crab, which is sitting on a Hokkien Noodle Basket with Green Curry Vegies. Nice!

It got really busy! Jana's keeping her cool, but she still needed a hand with all the food that's coming out of the kitchen. So Charlie did some food running as well. Jana was so busy that she got really hungry. So for lunch she ordered the Spatchcock... or a COCK, as we refer to it!

The term 'Spatchcock' actually refers to the way the chicken is prepared... which is by butterflying it. But the actual bird is called a Poussin, or a Coquelet, which is a baby chicken, around about 25 or 30 days old. We marinated it in Harissa, which is an African spice mix, then fry it on the flat grill and we serve it with yoghurt and salsa.

Simon, the duty manager is actually kind'a cool, but sometimes we kind'a find each other a bit annoying. But I know he's just doing his job. And when I make him his dinner I make sure he knows that all is good... that there are no hard feelings. Hehehe!