Page 63 - The Digital Cloth issue 2

Barra n Chips With Luke Sharkey

Score the fish skin both sides with a
Served with sharp knife.
A Garden Salad,Sweet potato Chips and Sprinkle salt and pepper and Get your free copy of
Macadamia Crumble. Serve this up for an
Australian made olive oil over the
impressive lunch or dinner this Summer. whole Barramundi.
Oven baked for 20mins in a fan forced
Ingredients oven at 200 degrees.

1 Barramundi from the deli Lemon Myrtle and Macadamia Nut our holiday issue!
100g macadamia nuts Crumble
Olive Oil Toast the nuts on a tray in the oven
Salt and pepper till slightly roasted. Crush them
Dried Lemon Myrtle Sprigs lightly and mix them with chopped
Bush Lime Aioli dried lemon Myrtle sprigs. Available November 2019
1 Sweet potato Serve with baked hand cut sweet pota-
Serve with Salad ingredients of to fries sprinkled with olive oil and
choice. seasalt, a garden salad and bush lime
Holiday Edition
aioli garnish.

Filled with creative ideas to get

you through this festive season

The

Digital Cloth

A TexTile ArTisTs HAven

And

lifesTyle eMAgAzine
Be sure to check each issue of The Digital Cloth as Luke and Caroline will collaborate
with a new “Art of Food” article. Issue 3- November 2019