The Ruby Grapefruit are ready to pick and this year for the first time I have Blood Oranges (plural), the tree has never done very well but clings to life and every now and then produces a single orange, but this year has eight fruit. Had people to lunch and served this salad:
1 ruby Grapefruit (segmented, membrane peeled from each, cut into 3 / 4 pieces)
3 small blood oranges ( segmented, membrane peeled from each, cut in half )
500 gms prawns  ( peeled and split lengthways)
spinach leaves add leaves from 1 bunch basil, 1 bunch coriander, 1 bunch mint
Dressing
Grated fresh ginger, any reserved juice from preparing the grapefruit and oranges, fish sauce, chopped fresh chilli and palm sugar (or use chilli jam ), pepper and olive oil (or oil of preference).

Also served a Spanish style sea food stew, Zarzuela de Mariscos, one of those stews whose contents vary according to what is fresh and available at the time.
Prawns, mussels, clams, firm white fish*, blue swimmer crabs.
Use prawn shells and bay leaves to made a stock. Melt onions and red capsicum in olive oil, add diced tomatoes. Soak saffron in a cup of white wine. Cut one or two Chorizo sausages into slices and brown in a separate pan. Strain stock add onion mix, sausage, saffron and wine, simmer until nearly ready to serve. Add seafood, firm fish first, then prawns and crab/s. Add ground almonds (or Almond meal), about a cup or a little more....until you think it looks slightly thickened or the " right" consistency. Add mussels and finally clams until opened. Add the juice of a lemon and (optional) paprika. Taste & adjust for salt and pepper.
Serve in big bowls with lots of bread
* I used locally line caught Albacore Tuna, which was on special at $11.95 a kilo. Not exactly " white", but how could you not. It also says something about the local market - everyone wants the "white" fillets … Snapper $32, Flathead in the late twenties , Blackfish $17.  Why bother when tuna is so cheap and when you can get freshly caught whole mullet for $6 a Kilo.  For the mullet, fillet, skin ( the fishmonger will do this for you) and coat in crumbs that have been whizzed up with stale sourdough, parsley, turmeric, salt and pepper, a touch of lemon peel optional.

Take your place for a weekend of conviviality, conversation and culinary creativity.
The 22nd Symposium of Australian Gastronomy brings together some of the most influential and creative food thinkers, writers, academics and industry professionals from Australia and beyond. For over 30 years, SAG has informed and inspired thinking and debate on Australian foodways, past, present and future.
‘Out of Place’
The main SAG program runs from Friday 16 to Sunday 18 November at the evocative Female Orphan School on the Western Sydney University (WSU) campus at Parramatta. We are excited to partner with WSU to present the Symposium at this landmark, fully-restored venue.

• We have partnered with Sydney Living Museums for our Friday evening reception at historic Elizabeth Farm, with the theme of eels and other native food
• More than 40 papers and presentation proposals covering topics from indigenous foodways to the place of imported food traditions in Australia and across the globe have been received
• Gay Bilson is the keynote speaker at the Saturday night banquet at an iconic location, with the menu curated by chef Alex Herbert.

‘Out of the Kitchen’
On Monday 19 November, we have a program exploring and discussing the challenges and changes faced by our food industry. From food criticism to the role of food in social change, join chefs, cooks, restaurateurs, food scholars, writers and thinkers to consider the future of the industry and exchange ideas with industry peers.

• Author and comedian Benjamin Law will moderate a panel discussion on food and social change. Angie Prendergast from Two Good is one of the guests.

Registration
Full 3-day program (reception, banquet, Saturday, Sunday plus Monday event): $720
Full 3-day program Early bird discount: $650 [Until 31 August]
Student full 3-day program – $500
Student full 3-day program Early bird – $420 [Until 31 August]

• Student ticketholders must verify their eligibility by sending in a photo of their current student ID by reply.

Two-day SAG main program (reception, banquet, Saturday and Sunday but NOT Monday) – $650
Two-day SAG main program Early bird – $550 [Until 31 August]
Student two-day SAG main program – $450
Student two-day SAG main program Early bird $350 – [Until 31 August]
Additional places can be purchased for the Friday Reception at $75, and the Saturday Banquet at $120. Numbers are limited.

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