This clever and spectacularly good dish came to me via a chef who used to work for Gay Bilson at Berowra Waters Inn in Sydney. When serving this dish in the past, I have accompanied it with items such as fresh mozzarella cheese, creamed and puréed goat’s cheese, or even some garlic mayonnaise. It’s good to serve some sort of toasted bread, spread perhaps with puréed anchovy or any of those ‘Mediterranean-type’ pa