Three Fishes

Do succulent fishes taste better with the bone, or without?

Nothing is as exquisite as when one bites into a lovingly made, melting yet crunchy, piece of grilled snapper. The marinade oozes its cooked flavours into the tongue and then I feel the relish for more, as the skin blends into the rich body of the piece inside the mouth. The fresh salads seem to bask glowingly in the juices dripping from the masterpiece. There are no bones to contend with, only the enjoyment of good company and the relaxing views of the quiet waters of a small marina beside some green slopes. I thought, after all the hard work in a job, this is what I live for. Maybe not just for the fish, but the ease and humour coming from someone enjoying the meal with me.

Another day, another fish - barramundi. Served with pilaf rice and induced with what was described as Persian spices, in the menu I had expected a fillet, but what was right in front of me on my plate was this whole long fish, baked to a torrid exotic finish, complete with gleaming eyes and well done tail. The yellow coloured rice packed into the inside of the side-slit fish, reminding me of what Mum had cooked at home, except that in Penang the fish was rubbed thoroughly with a pound spice mix(rempah) and then allowed to soak overnight. This time around, there were definitely bones, small but discernible, as it was after all, a whole fish being served. It was Christmas time. I also appreciated the conversation over my table, where we could be ourselves and reflect on months past.

The fish bones provide a different sensation when eaten with the flesh. However it does not matter, bones or not. It was a different world between snapper and barramundi, in texture, in experience and in the filling up of the senses.

Salmon, Atlantic, Pacific or Canadian, is another of my weaknesses - and loves. The bright orangy-red body with a fatty skin makes me think of cooking possibilities besides being grilled or baked. Some ginger slices, a sprinkling of soy sauce, thin cuts of mushroom Julienne and a dash of sesame with some fresh herbal garnish - and you are ready for a steamed delight. Fresh salmon cutlets may be too good to waste in making Straits Chinese fish curry (gulai tumis) - but the sight of the finely ground paste ccoking and simmering over the salmon chunks do make a rather appetising combination, especially when eaten later with jasmine or other long grain puffy steamed rice. And then they taste even better overnight.

Australia

It is a movie with expectation and preceding hype from the media, word of mouth and a sense of belonging. What is the reality?

Not based on any best seller novel, but with a background of historical fact, Baz Lurhmann has tried to capture the quintessential core of what it has meant to be Australian in the portrayal on screen of three structured episodes - the harshness and beauty of surviving and adapting to the tropical Australian countryside; the circumstances faced by the stolen generation, whereby Aboriginal-blooded children were separated from their families to stay with white adoptive parents; and the impact of Darwin being bombed by Japanese planes more than sixty years ago on the heart and soul of Australian society.

The cinematography offered splendid vistas of dry and wet landscapes in all their detail and stirring of the senses. The shots of people at the city ball and of the aftermath of a city besieged evoked of both Christopher Doyle and graphic digitisation. The running cattle brought me back to weekend John Wayne movies. The passion between the two main characters, as played by Hugh Jackson and Nicole Kidman, reminded me of scenes from Gone With the Wind, circa 1930s. The most captivating acting naturally flowed from child actor Brendan Walters, but how many meaningful film roles can be offered to him in the future? I hope there are, as the world should see more of his talent, but not just confined to his "creamy" heritage.

I had been warned that this is a chick flick - and I have to concur. The teenage girl sitting next to me at the Shellharbour cinema was actually crying - and also swooning in an automatic response to the sight of a dressed-up Hugh Jackman suddenly appearing at the Darwin ball. Our emotions as an audience were carried up high and plunged to possible uncertain lows by the plot and specific scenes, as if this was a soapie. I was amused to find that Drover, as played by Jackman, looked more clean shaven and skin-sparkling in the desert than when he was supposedly in downtown Darwin.

There was a preponderance of references to the flag tune from the classic movie The Wizard of Oz - Over The Rainbow. When sung by the Sydney Boys Choir, it almost turned into a stage performance instead of being a film medium. It was with relief that this was balanced by episodic notes of Waltzing Matilda and Wild Colonial Boy.

For a three hour movie, I did not fall asleep once, nor even realise that I did not nod off. I was sufficiently captivated by the film not to notice the passage of time. Acknowledgement of outward and obvious racism by individuals, or as condoned by sections of the society of the time, was handled delicately and transparently, especially within a period of time even before the White Australian Policy was born. Challenges to this racism by Drover reminded me of James A Michener in his novel Tales of the South Pacific.

Facets of Aboriginal belief and practices are scattered throughout, without making a travesty of them but cleverly weaving them into the flow and pace of the plot. I was amazed by how multi-cultural Darwin was by the start of the Pacific War. When faced by outside threats, there is a suggestion from this movie that Australia can find stronger unity despite its diversity. The audience I was with spontaneously broke into applause as Australia the movie ended on a happy note. This was in a cinema hall which had specific seating, a practice long ago dropped in most capital cities. My cinema companion loved this experience as much as I did.

A Touch of Mexican

Over twenty over guys sat decked out along two sides of a long cantina table.

It could be a night out at college, or it was a gathering of a sports team. Whatever it was, where ever they came from, there was a camaraderie buzzing with them, easy conversation from relaxed mates and the food served quickly eaten with gusto. I thought a chap looked like Beckham, another reminded me of the Miscel I know, two were obviously brothers and the joker in the crowd had a sense of showmanship and effective expression about him.

Ee-lane had organised this outing into the land of burritos, thick pizza crusts, nachos, lettuce, lamb and chicken fillings and attentive waiters. The master of the laid back restaurant was traditional and came out to ask about the food and service -is everything all right? The waiters kept their cheerfulness despite a busy night and even if no sangrias or Margarita's had been ordered. My group favoured the quasiladdas, so tasty with the soft and aromatic fillings providing a wonderful contrast to the crusty bite from outside. I always have a soft spot for nachos, but in this place - Had To Happen - they were melting into my heart. The food served had a touch of cooking from the heart and did not evoke of fast food like I had feared.

I pondered about how Spanish cuisine had been transformed once it crossed the Atlantic. The merging and fusion of European, Mediterranean and native American influences had mellowed in line with the change of climate and the availability of local produce. Picture this after the siesta under the hot sun: cooling shots of alcohol, cuts of fruit and ice. Complement this with the sustenance of beans and the easy supply of corn. Transfer all these to the Australian landscape and beside the Pacific Ocean. Mexican is macho food, yet a laid back reminder to lazy afternoons, Catholic missionaries and warm evenings watching the stars from a base camp. Gracias muchachos!