Note Piquillo peppers are available from select delicatessens. Milgate and Abrahanowicz like to use the cold smoking method because it gives more control over temperature and a more delicate finish to the fish. They use a little charcoal just to get the wood chips started; you want to produce plenty of smoke but no fire. Cold-smokers are available from specialist barbecue stores. This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.