We ordered two dishes for mains. First, steamed barramundi fillets and vegetables. It was a very delicate dish that could have used a bit more seasoning, but the veges and fish were all cooked very well.

But my favourite of the day was gai yang, barbecued lemongrass chicken fillets. Lovely marinade and charcoal flavours served with sweet chilli sauce.

I found the recipe in one of my books at home. It looks simple enough so I might make it one day.