JEWFISH WITH SMASHED DUTCH CREAM POTATO AND PICKLED FENNEL

This is a dish for retirees. It's all beige. There was some greenery out of the picture - about the same colour green as a bowling green - but what's on the plate here is beige on beige on beige. I think I'll go pour myself a glass of something beige from Scotland.

JEWFISH WITH SMASHED DUTCH CREAM POTATO AND PICKLED FENNEL

BLUE EYE WITH BASIL AND MINT SALAD

Blue eye trevalla used to be called cod in some parts of Australia. Anyone who's seen a cod (and in the case of one local fishing legend, kissed a cod) will know that cod have big lips. Big as Kerry Packer's. Big as a collagen victim's. Maybe not as big as Mick Jagger's. I'm not sure what colour eyes cod have, but I'm guessing not blue. Anyway, I've simply called the species blue eye and you can add cod, trevalla, Arian, bus driver or any other noun you like. A salad bursting with Thai tang - chilli, grated galangal, lime juice, fish sauce, lots of lemongrass, purple eschallots, basil, mint and roasted peanuts.

BLUE EYE WITH BASIL AND MINT SALAD

BARBECUED LAMB RUMP WITH PUMPKIN AND AIOLI

A great marinade for lamb - smoked paprika, ground chilli, coconut vinegar and ground roasted cumin seeds. the flavours intensify over the flames of a fire. This was served with a salad of mixed baby greens - which relieved the monotony of warm colours on the plate - but not before I took this shot.

BARBECUED LAMB RUMP WITH PUMPKIN AND AIOLI

SPAGHETTI WITH LEMON-SMOKED SALMON, ROE AND BABY SPINACH

I have written previously of my love of smoky flavours. Maybe I was a pyromaniac in a previous life. Or a fireman. Tonight I sipped a couple of Ardbeg whiskies before dinner - because I love the smoky peat of Islay whiskies, and Ardbeg especially. And then I cooked up this pasta made with salmon I smoked over preserved lemon, rice and sugar. All I need now is a good cigar - in front of an open fire.

SPAGHETTI WITH LEMON-SMOKED SALMON, ROE AND BABY SPINACH

CHICKPEA, SPINACH AND PUMPKIN SALAD WITH HUMMUS (AND LAMB)

Two versions of this salad - for carnivores and herbivores. I favour the sheepish version, but both are good.

CHICKPEA, SPINACH AND PUMPKIN SALAD WITH HUMMUS (AND LAMB)

OCEAN TROUT WITH ZUCCHINI FLOWERS AND SALMON ROE

I had a fitness assessment at the gym today. I was flattered that the trainer, Danielle, thought I was in remarkable shape ... for a man approaching 60. We spoke a bit about diet and I realised that even though I'm not a health nazi, I do eat quite healthily. As evidence I submit exhibit A. Lots of omega-3 goodness in this ocean trout. More goodness in the roe.  Really fresh baby green vegetables, which must be good for me. And a glass or two of Kooyong chardonnay - which I could feel doing me good with every sip.

OCEAN TROUT WITH ZUCCHINI FLOWERS AND SALMON ROE

RED EMPEROR WITH ROASTED VEGETABLES AND ROASTED TOMATO SALSA

Another dead simple fish dish. Kipflers, leeks and beans roasted at a very high heat with olive oil. A salsa from roasted tomatoes, onion, garlic and chilli. A fillet of red emperor. And that's it.

RED EMPEROR WITH ROASTED VEGETABLES AND ROASTED TOMATO SALSA

SOPA DEL PESCADO

Fish soup with a Mexican accent. Jewfish stock, saffron, serrano chillies, garlic, roasted onion, blackened tomatoes, coriander and chunks of local jewfish.

SOPA DEL PESCADO

ROASTED WITLOF, ASPARAGUS, PUMPKIN AND CHICKPEAS WITH TAPENADE

Love meat. But also quite a happy chap without it. This would make a dietician very happy - making sure I get my daily serves of vegetables. And a bunch of grapes in my glass for good measure.

ROASTED WITLOF, ASPARAGUS, PUMPKIN AND CHICKPEAS WITH TAPENADE

WILD BARRAMUNDI WITH SHIITAKE AND SOYA BEAN BROTH

I've previously mentioned the oh-so-polite Japanese lads at the weekly markets with a stall filled with lovely mushrooms. I bought and bowed and bought and bowed a heap of shiitakes that ended up in this rich broth - home-made fish stock, mirin, soy sauce, miso and goma-dare.

WILD BARRAMUNDI WITH SHIITAKE AND SOYA BEAN BROTH

LEMON-SMOKED SALMON SALAD

I like trying new things. Things like adding preserved lemon to a smoker to see how it works with this salmon rubbed with coriander seeds and salt. Nice enough to want to do it again. Mixed with baby rocket leaves, warm pumpkin, avocado, caper vinaigrette and coriander leaves. 

LEMON-SMOKED SALMON SALAD

ADOBO RUBBED TUNA WITH SEARED TOMATO SALSA

There's a classic technique with tomatoes that I learnt in Mexico to add flavour to salsas. Hold each tomato over a naked flame until the skin blisters and blackens, then use the tomatoes as usual - typically mixed with finely chopped onion, garlic, chillies, salt and maybe lime juice. Some salsas call for fresh chillies - jalapeño, serrano or habanero. Others are based on rehydrated dried varieties - guajillo, pasilla, pasilla de oaxaca, cascabel, chiltepin, pequin, puya. I love them all. And each is better when the tomato skins are charred in this way.

ADOBO RUBBED TUNA WITH SEARED TOMATO SALSA