FEATURES

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Place them on the grill over the open flame with the top down and grill for a few minutes until the oysters are plump and the Worcestershire sauce mix begins to bubble. Remove from the grill and serve immediately on a large platter over rock salt with lemon wedges around the edges of the platter.

Salt-Baked Tasmanian Ocean Trout with Hollandaise
Serves 8
• 1 large lemon
• 6 rosemary sprigs
• 6-7 lbs, whole Tasmanian Ocean Trout, cleaned and carefully washed, with gills removed (can substitute arctic char)
• 6 egg whites, whisked
• 10 lbs rock salt
• Hollandaise sauce (available at gourmet store)
• Fresh parsley to garnish

Preheat the oven to 350 degrees. Slice the lemon into 8-10 rounds and place them, along with the rosemary sprigs, inside the fish cavity. Mix the egg whites through the salt in a large container until the salt is coated with egg whites. Pour about 2 lbs of the rock salt mix along the center of the bottom of a large roasting or baking pan. Lay the whole fish on the salt bed and then completely cover the fish with the remaining salt so that there are no gaps. Bake for 30 minutes.

Check that the trout is cooked by making a small incision and inserting a knife into the center of the thickest part of the flesh--if the knife is warm, then the fish is cooked. Let the fish rest for ten minutes, and then hammer the salt crust to break it. Remove the salt shell and brush away any remaining salt. Peel off the skin and serve with Hollandaise on the side and a sprig of fresh parsley.

Lamb Burgers with Australian Cheddar
Serves 8
• 4 lbs of ground lamb—ask the butcher to grind a butterflied leg of lamb to make sure the lamb is not too fatty
• 2 egg yolks
• 4 garlic gloves, minced
• 4 sprigs fresh mint, coarsely chopped
• 2 rosemary sprigs, coarsely chopped
• Salt and pepper
• 8 thick slices of onion
• 8 thick slices of Australian cheddar
• 8 leaves of Boston (Bibb) lettuce
• 8 Portuguese or ciabatta rolls sliced through the center
• Mint relish or jelly