Nat and I have a great tradition on those public holidays where the gathering of family isn’t a prerequisite: Labour Day, Queens Birthday, Boxing Day etc.
We lock in a babysitter for the kids and we have lunch at The Morrison, a Sydney-city institution by Sean Connolly.
Clean, crisp seafood. Great wine list. Great buzz looking out onto the street at all the trams going backwards and forwards.
The oysters are a must. The prawn cocktail is a must.
Though the biggest must is the Crab Linguini.
We order it every time and I know of at least one other mate that does the same.
And here is the receipe.
Simple as one would expect from a chef that heros simplicity.
To really go the extra mile, Nat made fresh linguini and my word, what an awesome dinner we had:
Paired with Rodney Dunn’s Leaf Salad with an Anchovy Cream and a great bottle of Chardonnay, nobody ate better in our part of that night.
(And when this Sydney lockdown ends, book a table at the Morrison. It really is a fun afternoon.)
500gm thickened cream
300gm fresh crab meat
50gm unsalted butter
Sea salt and freshly ground black pepper
Juice of 1 lemon
1 tbsp canola oil
1 red chilli, finely chopped
Handful mint leaves, torn
Handful of Italian parsley leaves, chopped
- Heat the cream in a large pan, bring to a simmer and reduced until thickened.
- Remove from the head, add the butter and a pinmch of salt, combining vigorously.
- Once combined, return to the heat and add the lemon juice. Bring to a gentle simmer and reduce for a further 2 minutes.
- Cook the linguini al dente and set aside.
- In a heavy saucepan, heat the oil and once hot, warm through the crab, chilli, and parsley. Add the parsley and then the cream sauce. Season, stir through the parsley and serve.