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We push off from the jetty before dawn, launching into the water in a dreamy half-light. Shadowy headlands, coastal cliffs and eucalypts shrouded in fog glide in and out of view as we cruise down the D’Entrecasteaux Channel, the waterway between Bruny Island and the mainland of south-east Tasmania. Lines of seagulls sweep alongside us. Gerard Castles is at the wheel of his small but gutsy fishing boat, a Bar Crusher.
“It’s like a pocket battleship,” he says of his recent purchase, which replaces a tinny. Visibility is poor, the rain soft but persistent. Castles jokes that he’s like an ancient mariner, navigating by instinct. Rain flicks into the cabin as he peers through an unzipped plastic window, beanie pulled low over his head. It’s a balmy winter’s morning, 12 degrees with light winds. We’re immersed in the stuff of Tasmanian tourism brochures, otherworldly and serene. “There’s Bligh Point,” Castles says, indicating a
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Adam Liaw s tips to stretch your takeaway order into a second meal
Adam Liaw
Photo: Adam Liaw
This position should not be seen as inconsistent or hypocritical.
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Home cooking is fabulous. I think we could solve a lot of our problems and live better lives simply by cooking more at home. We could save money, eat tastier, healthier food, learn new skills and connect better with our families.
I also like nuggets.
An odd perspective that s persisted for too long is that home cooking is wholesome and virtuous and good, and getting takeaway is bad and terrible and a moral failing; but also that going out to a fancy restaurant is the pinnacle of the food experience, where you must pray at the altar of the genius chef (and pay hundreds of dollars) in return for tiny morsels of exquisite food.