Local food stylist, recipe developer, caterer and food enthusiast Lucy Rosenberg loves mixing her love of food with fashion and is known for her big bold flavours. She shares with us her favourite iconic Bondi dishes she makes at home.
“When I think of what to eat on a hot summer’s day in Bondi, fish tacos are always the winner. Nothing beats going for a swim in the ocean then enjoying some seafood paired with fresh flavoursome ingredients and of course, a margarita in hand.”
Tortillas (makes 8)
- 1 cup ap flour, extra for dusting
- 1 tsp salt
- 1 tsp baking powder
- 1.5 tbsp olive oil
- 1/3 cup warm water
- 2 pieces of fillets of fresh cod (450g)
- 1 cup ap flour
- 1 tsp baking powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground chilli
- 1 tsp sea salt
- Cracked black pepper
- 1 cup of cold soda water
- 1/4 head of red cabbage, finely chopped
- 1/4 head of iceberg lettuce, finely chopped
- 1/4 cup coriander, finely chopped
- 2 tbsp kewpie Mayo
- 1 tbsp red wine vinegar
- Pinch of salt and pepper
- 1/2 red onion
- 1 tsp salt
- 2 tsp brown sugar
- 1/4 cup white wine vinegar
- 2 ripe avocados
- 1/4 cup mint, finely chopped
- 1 lime
- 1 tbsp sea salt
- Lots of cracked black pepper
- Drizzle of olive oil
- 3 cups neutral oil for frying fish
- Olive oil for cooking tortillas
- Spicy Mayo, optional (kewpie Mayo & chilli oil)
- Lime wedges
- Fried shallots
- Fresh Coriander
- First, make the tortillas. Combine all ingredients in a bowl until a shaggy dough ball forms. Transfer to a lightly floured surface & knead for 2-3 min until smooth. Divide dough into 8, roll into balls & roll flat into 5mm thick circles. Repeat to all 8. Let rest for 15 min with a damp cloth on top. Do not stack tortillas, as they will stick to each other. Place baking paper in between.
- Next, prep the pickled onions by placing onions in a bowl or jar with the salt. Gently massage, wait 5 minutes then add the other ingredients. Stir to combine. Set aside in the fridge until ready to use.
- For the fish batter, place the flour, spices, salt & baking powder in a bowl. Whisk. Then slowly add the soda water, whisking at the same time. Let rest for 30 min.
- Cut the fish into 3x7cm pieces (desired size) & coat in the batter. In a non-stick pot, heat the neutral oil. Place the coated fish pieces carefully in, cook until both sides are golden. Transfer to paper towel & sprinkle with sea salt.
- For the slaw, combine all ingredients. Mix until combined
- For the guac, combine all ingredients until combined.
- Once tortillas are rested, dry cook each tortilla on a non-stick pan for 1 min each side.
- Now time to assemble your taco! Add all the ingredients in a tortilla & enjoy!
Lucy Rosenberg is a food stylist, recipe developer, content creator, caterer and food enthusiast mixing her love of food with fashion. Her love of food comes from her family. Growing up in a Jewish household with food as her social currency, she was always surrounded by an abundance of incredible home cooked food. It’s only recently that Lucy has taken the leap to follow her food career dreams and since then has worked and created content for Woolworths, MilkRunand many more. She also catered for the original Body Holiday retreat in Byron Bay in 2020 and clients such as Christopher Esber, The Parlour Room and many more high-profile brands. Her designer eye will always want to create the prettiest plate of food, mixing colours, textures, and tastes.
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