The ocean is so clean and cold here, the seafood is amazing. They are practically giving away live green-lip mussels. All this leads me to thinking that better put bouillabaisse on the menu for dinner.

A bottle of cheap wine and some very expensive saffron. Leeks, carrots onions, tomatoes and a few spices combined with mussels, Australian prawns and some local butterfish.

Even had the time to make my own spiced mayonnaise for dipping !