A run and swim in the salty waters of Port Phillip Bay was the perfect preparation for the feast. KR took out the run, JB took on the sting rays while BM was too busy searching for the elusive red mullet.
First course - home grown watermelon (a horticultural success), mint, lemon juice and feta.
Next up - gazpacho (tomatoes, peppers, garlic, lemon juice, olive oil, soaked toasted ciabata, sherry vinegar)
And of course - the sardines. Served on garlic rubbed toasted sourdough with aioli, rocket and lemon.
Serve with cerveza while the salt dries in your hair.
