Grilled tommy ruff with fresh tomato, olive + herb sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

While I was running the kitchen at Bennelong I met Ben Fitton, a 17-year-old apprentice. He had just arrived from Coffs Harbour to do his apprenticeship in the big city, and was full of enthusiasm and eager to learn everything about cooking. He later became my chef at Fuel Bistro, and I had so much faith in him that some of the specials on the menu were his creations. The recipe below is one of them.