Warranwood, Victoria; November 7, 2012—FISH TONIGHT: a variety new to me, "flathead," a dry firm white fish something like a perch, I think. Mel cooked it en papillote, dotting it with butter, garnishing with scallions and a bit of ginger, moistening it with sake, and wrapping it in parchment to bake in the oven. Delicious.
On the side, rice cooked with spices and currants; coriander and sour cream; mangos. Also delicious.
Sauvignon blanc, Yellowtail, 2010