We can think of nothing better than slices of the house-cured gravlax to accompany Bills’ scrambled organic eggs. 433 Liverpool St, Darlinghurst, NSW, (02) 9360 9631.
Ocean trout fillets are cured with dill, citrus zest, cumin, coriander, fennel seeds and sumac berries. 517 Milton Rd, Toowong, Qld, (07) 3371 5251.
What better to accompany a glass of soave than a grazing plate of gravlax with dill and caper mayonnaise and chargrilled rye bread? 185 Elizabeth St, Sydney, NSW, (02) 9283 7098.
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