A quay ingredient
Photo Courtesy of: Natwick
Overseas Passenger Terminal
1 Circular Quay
02 9252 8600
ONE OF THE BIGGEST drawbacks to my first year with somebody else's liver inside me was that I was banned from eating sashimi. Was allowed to eat prawns but they had to be very well cooked.
Don’t get me wrong. I’d have been happy if they’d told me the price of still being alive was only having soup. And there are heaps of cancer sufferers (as Graham Richardson wrote recently) who lose their sense of taste while undergoing chemotherapy.
The other dietary restriction, which I still adhere to even though no longer a requirement, is that all leftovers must be tossed out of the fridge after 24 hours.
These food rules were necessary because of my artificially adjusted immune system and the anti- rejection pills I must take every morning for the rest of my life.
A wonderful life that has already seen me relish nearly 1500 extra days on this planet since my donated organ operation four years ago this month.
The reason for the ban on left-over chicken -- plus a ban on buying already cooked roast chooks from the supermarket rack -- is the very real risk of contracting listeria.
Apparently, it's a lurgie that loves to lurk in chicken and, unlike most nasties, it actually thrives in the chilly environment of your refrigerator. Colder temperatures incubate it.
So, for the first post-transplant year of this new life, I was on the 'pregnant woman's ' diet.
Luckily, those restrictions no longer apply and I now know where every sushi train is. From Redfern to Richmond.
feast of raw fish
Which is why, on a recent wonderful sojourn in Sydney, I jumped on a train from Redfern Station to Circular Quay for a much-vaunted, eagerly-anticipated feast of raw fish at Yuki Japanese Restaurant in the Overseas Terminal Building.
(Confession: It was my first ever trip on a Sydney commuter train even though I first arrived there in 1963. I was impressed but we were going against the flow in peak hour and, anyway, that’s another story.)
To say Natwick and I indulged on sashimi at Yuki’s at the Quay (as they promote it) is an under-statement.
At her urging, we ordered a Sashimi boat. It was the greatest oceanic platter I'd seen in a long time. You name it, this boat of raw delicacies had it. Dark plum coloured slices of raw tuna. Perfectly textured and tender. Melt-in-your-mouth salmon, kingfish, snapper, yellowtail, squid and a couple of oysters.
Even though a raw fish fanatic – who, as I have written countless times before, lives on ahi during Hawaiian sojourns -- I have always balked at raw scallops. Even when not under doctor’s orders, I would always ask for them to be over-cooked.
Not at Yuki’s. I tentatively nibbled one and was surprised by its sweetness.
All we had that night apart from the massive sushi boat, which cost $130 -- and I’m sure had more than the 42 pieces they promised and could have fed four -- was one small order of spider rolls.
We decided to leave the wagyu beef shabu shabu for another time. And the tempting tempura dishes.
I was so immersed in leisurely dissecting the sashimi boat I almost forgot about the postcard setting with Circular Quay and the Opera House out the window. It's a stunning location but the boats outside the window couldn't compete with the one on our table.