Fine-dining dish that takes eight months to make

Served at Wilston degustation-only restaurant Elska, it is possibly Queensland’s most labour-intensive dish with the sauce alone taking more than half a year to prepare and requiring constant tweaks every one to two weeks.

The work of chef Nathan Dunnell, it features North Queensland coral trout, which is dry aged for five days, and a three-part fermented fish sauce.

“The smallest thing can throw the whole thing in a good or bad way so you…



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