Tropicana Magazine Jan-Feb 2018 #116: A Start From The Heart
Start fresh in the year of 2018. Expat Educator Ian Temple shares his own unexpected journey in shaping young minds at Tenby Schools; Check out your Chinese Zodiac for some predictions on fortune; Melbourne's Coolest Bars will blow you mind; all that and more this issue.
Start fresh in the year of 2018. Expat Educator Ian Temple shares his own unexpected journey in shaping young minds at Tenby Schools; Check out your Chinese Zodiac for some predictions on fortune; Melbourne's Coolest Bars will blow you mind; all that and more this issue.
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THE COOKBOOK<br />
DISHES<br />
CLUBHOUSE<br />
Tel: 03-7805 3935<br />
www.jojoitalianrestaurant.com<br />
OPERATING HOURS<br />
Monday to Thursday<br />
11.00am to 11.00pm<br />
Friday to Sunday<br />
11.00am to 1.00pm<br />
BARRAMUNDI FISH WITH SAUTÉED<br />
BROCCOLI AND SPAGHETTI AGLIO OLIO<br />
Classic spaghetti in aglio olio style is given a<br />
boost with the addition of grilled barramundi<br />
and sautéed broccoli on the side. <strong>The</strong><br />
barramundi is grilled to perfection with a<br />
slight crispy crust with juicy, fresh white flesh<br />
on the inside. <strong>The</strong> spaghetti, done al dente, is<br />
tossed lightly in olive oil with garlic and chilli<br />
flakes in the right proportion, and finished<br />
with a light sprinkle of chopped parsley.<br />
<strong>The</strong> sautéed broccoli serves as the perfect<br />
complement to the entire dish.<br />
TM | JANUARY/FEBRUARY <strong>2018</strong><br />
96
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