Six tasty morsels from the dining scene to whet your appetite.
Mussels are Swell
This week’s massive 3-4 metre westerly swells slowed down farming of our local Jervis Bay blue shell mussels, Mytilus galloprovincialis. On Monday, after bringing in 3 tons of mussels (they usually bring in up to 5 tons), operations were halted for safety, as Hika Rountree, operations manager and mussel farmer, emphasises safety first on their vessel, Blue Revolution. He says that farming in the Bay is all up to Mother Nature, and they pay attention to her!
Hika shared with JB Weekend that mussels take around 12 to 14 months to grow to a shell size of 70-80mm when they are plump with meat. This week’s harvest has yielded slightly smaller shells around 60 to 70 mm.
Enjoy mussels at one of our local restaurants (scroll down for a special at Huskisson’s Peter & Eva Italian this week) or cook your own. Jervis Bay Shellfish Market sells fresh mussels, shucked oysters, and both raw and cooked Australian prawns on Thursdays and Fridays from 10-2pm.
Cupitt’s Estate Celebrates Beer and Paris
It’s Fire & Smoke at Cupitt’s Estate this Friday 2 August. Celebrate International Beer Day with amazing food, beer specials and live music by Tall Shaun. Also available is this month’s Friday family meal deal.
Or try something so chic, with Cupitt’s nod to the Paris Olympics in full French swing with their Taste of Paris mid-week special throughout August.
Indulge in Steak Frites with Café de Paris butter and their signature Crème Brûlée, all for just $59. This delectable offer is available Monday through Friday in any of their dining areas. Bon appétit!
Korean twist with karaage crunch
Imagine a pillowy bao bun with the crunch of karaage chicken accented with Korean gochujang sauce. Now taste it for yourself this Friday evening at the Sushi Martini Club on Owen Street Huskisson, 5.30-9pm (down the walkway past the lolly shop and Boobook, inside the Jervis Bay Coffee Co).
Blue Nami Chef Egi makes each element of these creations in-house, including the special sauce, all to his exacting standards of fresh flavours and artistic plating.
No siestas for Simon
Simon’s early sunrise starts are driven by customers eagerly seeking his popular cinnamon scrolls, in demand all year round at Jervis Bay Coffee Co. The intricate process begins with making and resting the dough for an hour and a half. After this initial rise, Simon adds the cinnamon filling, re-rolls the dough, and cuts it before letting it rest again.
Once the dough has had its second siesta, it’s time for baking. Once the timer is off, Simon prepares a buttery vanilla bean, cream cheese topping with a hint of fresh lemon juice that melts perfectly over the hot scrolls.
Recently, a traveller headed to our national park with a coffee and a scroll in hand, only to return for another helping.
Mussels on the menu at Peter and Eva
Warm up in style at Peter and Eva Italian Restaurant on Owen Street Huskisson this week with a delicious Linguine special with clams and local Jervis Bay mussels. Pair it with an amaretto sour for a winter belly warmer. Book a table online.
Jewellery launch at Pasta Buoy
Local artisan Isabella Grace is showcasing her exquisite jewellery creations at a pop-up launch at Pasta Buoy on Thursday 8 August from 5-7pm. This young entrepreneur and creative started her business last year while completing her HSC, and has recently hired her first employee.
Celebrate Isabella’s new collection with a $13 cocktail during an extended happy hour from 3-7pm and score yourself a bracelet with a launch offer of $60 (pre-purchase via her website). You will be able to buy charms and other items at the launch party, as well as additional bracelets at the special price.
